Mixed seafood paella with lobster, squid, and romesco sauce.
Romesco is Catalan pepper-almond sauce. The stock is crucial; do not skip.
Squid should be scored or cut into rings. This is restaurant-level paella.
Ingredients
Scale
Measurement units
- 2 cup Bomba rice
- 2 6 oz each Lobster tails
- 1 lb Large shrimp, shell on
- 8 oz Squid, cleaned and sliced
- 1 lb Mussels, scrubbed
- ½ tsp Saffron threads
- ⅓ cup Olive oil
- 1 whole Onion, diced
- 6 clove Garlic cloves
- 2 whole Tomatoes, grated
- 1 ½ tsp Smoked paprika
- 2 whole Roasted red peppers
- ¼ cup Marcona almonds
- 1 tbsp Sherry vinegar
- 2 tsp Salt
- 6 cup Water for stock
- 1 whole Lemon wedges
Ingredients
Scale
Measurement units
- 2 cup Bomba rice
- 2 6 oz each Lobster tails
- 1 lb Large shrimp, shell on
- 8 oz Squid, cleaned and sliced
- 1 lb Mussels, scrubbed
- ½ tsp Saffron threads
- ⅓ cup Olive oil
- 1 whole Onion, diced
- 6 clove Garlic cloves
- 2 whole Tomatoes, grated
- 1 ½ tsp Smoked paprika
- 2 whole Roasted red peppers
- ¼ cup Marcona almonds
- 1 tbsp Sherry vinegar
- 2 tsp Salt
- 6 cup Water for stock
- 1 whole Lemon wedges
Instructions
Make the stock and romesco
Peel shrimp, reserve shells. Simmer shells with water and 0.5 teaspoon salt 20 minutes; strain. For romesco: blend roasted peppers, almonds, 2 garlic cloves, 0.5 teaspoon paprika, sherry vinegar, 2 tablespoons olive oil, and 0.5 teaspoon salt until smooth. Bloom saffron in 0.5 cup warm stock.
Equipment
- large pot
- blender
Ingredients
- shrimp shells (1 lb shells)
- water (6 cup)
- salt (1 tsp)
- roasted peppers (2 whole)
- almonds (¼ cup)
- garlic (2 clove)
- paprika (½ tsp)
- sherry vinegar (1 tbsp)
- olive oil (2 tbsp)
- saffron (½ tsp)
Build the paella base
Heat remaining olive oil in paella pan. Saute onion 5 minutes. Add remaining garlic and tomatoes, cook 3 minutes. Add remaining paprika, salt. Add rice and stir to coat. Add saffron with liquid and 4.5 cups hot stock. Do not stir again. Cook 12 minutes over medium-high.
Equipment
- paella pan
Ingredients
- olive oil (¼ cup)
- onion (1 whole)
- garlic (4 clove)
- tomatoes (2 whole)
- paprika (1 tsp)
- salt (1 tsp)
- bomba rice (2 cup)
Add the seafood and finish
Nestle lobster tails into rice. After 5 minutes, add shrimp, squid, and mussels. Cook 10 to 12 minutes until shellfish open and rice is done. Increase heat to high for last 2 minutes for socarrat. Rest covered 5 minutes. Serve with romesco and lemon wedges.
Equipment
- paella pan
Ingredients
- lobster tails (2 6 oz each)
- squid (8 oz)
- mussels (1 lb)
- lemon wedges (1 whole)
Before you cook
Cook notes
- • Romesco is Catalan pepper-almond sauce.
- • The stock is crucial; do not skip.
- • Squid should be scored or cut into rings.
- • This is restaurant-level paella.
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