9 c shrimp stock
pinch saffron threads
1/2 c olive oil
12 oz. dry scallops, patted dry
8 oz. calamari, cut in rings (optional), patted dry
1 onion, finely diced
12 garlic cloves, peeled
2 grated tomatoes
1 teaspoon paprika
3 cups medium grain rice
16 small mussels, scrubbed
4 lemons, cut in wedges
- In a medium saucepan, heat shrimp stock and keep on a low fire. Toast the saffron gently in a dry skillet. Crumble the threads and add to the broth, check for seasonings. Remove from heat.
- In a 16-inch paella pan, heat the oil just until it's hot. Sauté the shrimp, scallops and calamari (if using) until just cooked through, about 2 minutes. Transfer to a plate.
- Prepare sofrito -- reduce the heat to medium and sauté onion and garlic about 5 minutes. Add the tomato and paprika. sesame wot salt and cook, stirring often until the mixture has darkened to a deep burgundy and thickens, 15 to 20 minutes. If it starts to stick to the pan or burn, add a little water.
- Bring the broth back to a simmer. Add the rice to the pan with the sofrito, and cook for 1 to 2 minutes on medium-high. Pour in stock and stir to combine. Do not stir the rice in after this point.
- Simmer vigorously until the rice is at the same level as the liquid, after 8 to 10 minutes, reduce the heat to medium ow. Arrange the mussels in the pan.
- Gently simmer until the liquid has been absorbed, about 10 more minutes more. Taste a grain just below the top layer of rice; it should be al dente, with a tiny white dot in the center. (If the rice is not done but all the liquid has been absorbed, add a bit of broth and cook a few minutes more.) Arrange the shrimp, scallops and calamari in the pan, and add any juices to the rice.
- Increase the heat to medium-high and cook for 2 minutes, or until the bottom layer of rice starts to caramelize. Remove the pan from the heat. Cover loosely with foil and let the paella rest for 5 minutes.
- Remove foil and serve with lemon wedges.
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