Paella De Marisco By Chef Alex Bujoreanu Of R.AIRE At The Hampton Maid

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

10 mussels

1 1/2 TBSP sofrito (see below)

1 pinch saffron

1 cup bomba rice

salt and pepper to taste

Sofrito Ingredients

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.

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