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Recipe: Paella del Mar

Photo: Michael Gardner
Photo: Michael Gardner

We've had lots of different versions of paellas -- some with rabbit, some with lobster, some with chicken liver -- and we love them all. This seafood-heavy version from restaurant Fig & Olive is another winner.

Paella del Mar
Serves 4
For rice:
3 cloves of garlic, cut into 1/8-inch dice
1 Spanish onion, cut into 1/8-inch dice
2 red bell peppers, cut into 1/8-inch dice
2 pounds of chicken breast, sliced into small cubes
1 pinch of Saffron threads
1 pinch of oregano
1 bay leaf
1 can (28 oz.) of peeled San Marzano tomatoes
1 pound of Bomba rice
1 quart vegetable stock
salt and pepper, to taste
8 -10 scallops
1 pound of mussels
1 pounr of calamari
8 pieces of shrimp
Lemon wedges, for serving

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Preheat oven to 400 degrees.

Fry diced garlic, onions, and red bell pepper slowly with olive (but do not brown). Then add the chicken breast, saffron, oregano, bay leaf, and can of San Marzano tomatoes. Cook for 20 min.

In a large paella pan or sauté pan, add the rice and cook for 2 min, then add slowly the vegetable broth, and season with salt and pepper.

After 10 minutes, add more stock to cover the rice. Add all the proteins (scallops, mussels, calamari, and shrimp) on top of the rice; cover with foil and place in oven until rice is fork tender. Garnish with lemon and serve.

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