Paella de Mariscos Cooking Class

Ingredients (2 person - 32cm Pan)

• Kosher Salt
• Cracked Black Pepper
• Blended Oil

• 2 oz (60g) diced sepia

• 2 tbsp (90g) Sofrito
• 2 tbsp (50g) Picada
• 24 fl oz (592g) lobster stock
• 1 cup (200g) Bomba Rice
• 4 oz (120g) CLEAN baby squid
• 4.5oz (126g) red shrimp
• 1 tbsp (40g) salsa verde paella
• Half Wrapped Lemon

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• In a Paella pan, saute the diced cuttlefish in blended oil over high heat.
• Add Sofrito and Picada. Season lightly with kosher salt & cracked black pepper.
• Add boiling lobster stock, bring to boil and add rice.
• 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.
• Season & sear the squid 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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• t 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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