Paella de Mariscos

Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, salsa verde

Final Plating
Delivery Plating- SMALL
Delivery Plating - MEDIUM
Server Description
The seafood paella is the show stopper on the menu. Imported Spanish Bomba rice cooked in a rich lobster stock with saffron, clams & mussels cooked in a garlic white wine sauce, and grilled shrimp & squid. It takes 30-45 minutes to prepare and is worth the wait.
pronunciation
PIE AY YUH - DAY - MUH REESE COSE
runner description
Seafood Paella
Line up notes
allergies
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Shellfish
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ingredients

SMALL

Ingredients (1 person - 22cm Pan)

  • 1 oz (28g) diced sepia
  • 1 tbsp (45g) Sofrito
  • 1 tbsp (25g) Picada
  • 12 fl oz (310g) lobster stock
  • 1/2 cup (106g) Bomba Rice
  • 3 (42g) PEI mussels
  • 3 (42g) Manilla clams
  • 1oz (28g) cleaned monkfish
  • 2 oz (60g) CLEAN baby squid
  • 2 oz (60g) shrimp
  • 1/2 tbsp (20g) salsa verde paella
  • Half Wrapped Lemon

MEDIUM

Ingredients (2 person - 32cm Pan)

  • 2 oz (60g) diced sepia
  • 2 tbsp (90g) Sofrito
  • 2 tbsp (50g) Picada
  • 24 fl oz (592g) lobster stock
  • 1 cup (200g) Bomba Rice
  • 6 (84g) PEI mussels
  • 6 (84g) Manilla clams
  • 2oz (60g) cleaned monkfish
  • 4 oz (120g) CLEAN baby squid
  • 4.5oz (126g) shrimp
  • 1 tbsp (40g) salsa verde paella
  • Half Wrapped Lemon

LARGE (EVENTS ONLY)

Ingredients (3-4 person - 36cm Pan)

  • 3 oz diced sepia
  • 3 tbsp (135g) Sofrito
  • 3 tbsp (175g) Picada
  • 32 floz (765g) lobster stock
  • 1.5 cup (306g) Bomba Rice
  • 9 (126g) PEI mussels
  • 9 (126g) Manilla Clams
  • 3 oz (90g) cleaned monkfish
  • 8 oz (224g) CLEAN baby squid
  • 7 oz (196g) shrimp
  • 2 tbsp (80g) salsa verde paella
  • Half Wrapped Lemon

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sourcing
PREP recipe 1
Lobster Stock
PREP recipe 2
Sofrito
PREP recipe 3
Picada (Paella)
PREP recipe 4
Salsa Verde Paella (Ajo y Perejil)
procedure
  • In a Paella pan, saute the diced cuttlefish in blended oil over high heat.
  • Add Sofrito and Picada. Season lightly with kosher salt.
  • Add boiling lobster stock, bring to boil and add rice. Season lightly with kosher salt.
  • Stir to distribute evenly then cook for 5 minutes on high heat, do not stir rice a lot. Allow the rice to cook & the starch to start developing at the bottom of the pan.
  • Cook an additional 5 minutes on low heat and then 5 minutes in the oven.
  • Liquid should be fully absorbed by the rice & the rice tender. If not, return to oven to cook longer.
  • Place the pan on the Plancha, drizzle with 1 tbsp of olive oil and cook for 1-2 minutes to make the socarrat.
  • Once the Paella is on the plancha, steam the mussels and clams in white wine in a covered pot, until they open
  • Season & sear the squid, monkfish and shrimp on the plancha and place on top of the Paella.
  • Garnish Paella salsa verde on top.
  • Serve with a spoon and wrapped lemon.

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critical control points
  • It is very important that the stock be very hot before adding to the Paella.
  • Make sure to sauté sepia, picada, and sofrito before adding stock.
  • Make sure you bring stock to a full boil before adding rice.
  • After the first 5 minutes don't shake the pan or move it anymore, doing so would discourage the development of a nice socarrat, the signature of a great paella.
  • Proper socarrat takes time over medium heat to develop-- socarrat forced at high heat, quickly is just burnt paella.

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