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Cook this now: Paella de marisco

by Amy Zavatto on December 21st, 2022
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(Photo credit: Doug Young)

R.AIRE’s Paella de Marisco

Cook Time 30 minutes
Serves 2 people

Ingredients

  • 4 shrimp peeled
  • 6 oz calamari cleaned
  • 3-5 tbsp extra virgin olive oil
  • 6 littleneck clams
  • 10 mussels
  • 1 1/2 tbsp sofrito (see below)
  • 1 pinch saffron
  • 1 cup bomba rice
  • salt and pepper to taste

Sofrito

  • 1/2 large onion diced
  • 2 fresh tomatoes grated
  • 5 cloves garlic minced
  • 3 tbsp olive oil
  • 1 tsp smoked paprika

Directions

  • Season shrimp and calamari with salt and pepper.
  • Heat olive oil in a paella pan over low-medium heat and quickly sear shrimp on each side. Set aside.
  • Add calamari, clams, mussels to pan and cook for 1 minute. Add sofrito and cook for another minute.
  • Add saffron and seafood stock and bring to a boil.
  • Add bomba rice and a pinch of salt. Turn heat to high.
  • After 3-5 minutes, turn heat to low and cook until socarrat (crust) forms on the bottom. For the last minute of cooking, add shrimp to paella. Enjoy!

Sofrito

  • Combine all ingredients in a bowl. You will have extra; save for another use.

Amy Zavatto is the Editor-in-Chief for southforker, northforker and Long Island Wine Press. She's a wine, spirits, and food journalist whose work appears in Wine Enthusiast, InsideHook.com, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She is a respected judge for the American Craft Spirits Association’s annual small-production spirits competition, and has moderated numerous panels on the topics of wine, spirits, cocktails, and regional foodways. She is the former Deputy Editor for the regional celebratory publications, Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.

Chef Alex Bujoreanu Hampton Bays R.AIRE at the Hampton Maid recipe The Hampton Maid

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