There seems to be a day for everything now (Brazil even has a Banana Day), but we aren’t going to argue with a perfectly good excuse to spend a little extra time with our favorite foods. In case you didn’t know, March 27 is National Paella Day and we have just the recipe to try.
Created by Fig & Olive, the below recipe for Paella del Mar features “black tiger shrimp, sea scallops, calamari, mussels and saffron rice with chicken, green peas, red bell pepper, artichoke, saffron aioli, pimento, oregano, and topped with Hojiblanca Olive Oil.” Though there are Valencian and seafood paella, this one is considered a true paella mixta, because it brings in both chicken and seafood.
Paella del Mar
Yields: 4 servings
Ingredients:
- 8 pieces of U/10 scallops
- 1 pound mussels
- 1 pound calamari
- 8 pieces shrimp
- 2 lemons
Ingredients for Paella Rice:
- 1 pound bomba rice
- 3 cloves of garlic
- 1 Spanish onion
- 2 red bell peppers
- Saffron
- 1 can of tomato (1.5 pounds)
- Oregano
- 2 pounds chicken breast
- 1 quart vegetable broth
- Bay leaf
Directions:
Dice garlic, onions, red bell pepper using small brunoise cuts and fry slowly with olive oil (do not brown). Add the chicken breast (sliced in small cubes) and then add saffron, bay leaf, and peeled San Marzano tomatoes. Cook for 20 minutes.
In a large paella pan or sauté pan, add the rice and cook for two minutes, then slowly add the vegetable broth, mix and season.
After 10 minutes, add liquid to cover the rice; along with all the protein placed on top. Cover with foil and finish cooking in the oven. Slice lemon, garnish, and serve.
