This recipe for Paella De Marisco is by Alex Bujoreanu, the Executive Chef of R.AIRE At The Hampton Maid. Cook time is 30 minutes and the dish serves two people.
4 shrimp, peeled
6 oz calamari, cleaned
3-5 TBSP extra virgin olive oil
6 littleneck clams
1 1/2 TBSP sofrito (see below)
1 pinch saffron
1 cup bomba rice
salt and pepper to taste
1/2 large onion, diced
2 fresh tomatoes grated
5 cloves garlic minced
3 TBSP olive oil
1 tsp smoked paprika
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.