Seafood Paella
 
 
Author:
Cuisine: Spanish
Serves: 6-8
Ingredients
  • 1 small yellow onion, minced
  • 1 cup wild mushrooms, chopped
  • 1 cup french green beans, cut
  • 2-3 cloves garlic, minced
  • 1 lb shrimp
  • .75 lb scallops
  • 4-8 oz. lobster tail
  • .25 lb squid, sliced into strips
  • 1-2 roma tomatoes, diced
  • 2 cups alborio or bomba rice
  • 1 quart vegetable stock (Keep warm until ready to use)
  • salt, to taste
  • ½ tsp. saffron
  • ½ tsp. smoked paprika
  • 4 tbsp. parsley, minced
  • olive oil to cook
Instructions
  1. Bring a pot of water to a boil, and add in the lobster tail for about 3 minutes, until it turns pink, then remove and set aside to cool. Once it cools, crack it open, chop it up, and keep to the side.
  2. Heat about a tbsp. of olive oil in a paella pan on medium, and add the onion, garlic, mushrooms, tomato, and green beans. Sprinkle with salt, and saute until they start to become tender, about ten minutes. Then, remove and set aside. Next, add a touch more olive oil and saute all of the seafood. Season again with salt, and once the shrimp begin to turn pink remove it all and set aside. Add in the rice (don't clean the pan), and let it cook for a minute or so. Next, add in the stock, smoked paprika, saffron, salt to season, and parsley, and turn the heat down to a simmer.
  3. Let the paella cook on low, moving it around occasionally, and once almost all of the liquid is gone, add back all the other ingredients. Stir well and cook for several more minutes.
  4. Finally, serve!!
Recipe by A Tasty Mess at https://atastymess.com/seafood-paella/