SERVES 4 - 6 

6 oz Medium Shrimp  
6oz Calamari 
6oz Bay Scallops 
12oz Mussels / Clams 
1 lb Lobster (optional) 
2 pts Fish stock 
1 lb  Short grain rice 
Pinch Saffron 
1oz Olive oil 
2 Cloves Garlic ( chopped ) 
1/2 oz White wine 
2oz Snow peas 
2oz Garden peas 
1 Tomato (chopped ) 
1 Roasted red pepper ( cut julienne) 
Pinch Paprika 
Kosher salt  

 Heat the oil and garlic and allow to brown slightly. 
Add shrimp, scallops and calamari . Season with salt and paprika. 
Next add the wine , reduce a little, then add the fish stock. 
Bring to the boil and add saffron allowing it to infuse. 
Add rice and cook uncovered for ten minutes. 
Bury the mussels and clams in the rice and the bake the paella at 325 f for 15 minutes. 
Stir in the snow peas, garden peas, tomato and roasted red peppers. 
Taste and adjust season accordingly with salt. 
Bake for a further 5 minutes and then let the paella stand for 5 minutes before serving. 

Note: When using lobster, first blanch the lobster in fish stock. Split the tail and remove the claw meat. 
Add the meat to the paella just before baking. The shell may be blended to a powder in a food  
processor and added to the paella during the cooking process to intensify the shellfish flavor.  

Back to the Resource Page