Save room for the crispy Spanish rice crackers at the bottom of this seafood-rich paella.
Recipe by Vincent Lee, head chef at Paella Paella.
Prep Time and Cook Time
1 hour; 30 minutes
Shrimps (1 catty)
Salt (1⁄2 tsp)
Garlic paste (2 tsp)
Squid, diced (2 tbsp)
Spanish rice (100g)
Tomato sauce (2 tbsp)
Smoked paprika (1 tsp)
Garlic (1⁄2 tsp)
Olive oil (to taste)
Red prawns (2)
Lemon (2 slices)
Saffron (to taste)
1. Make the seafood stock
-Dice the onion, celery and tomatoes and lightly fry over low heat.
-To a pot over low heat, add the water, fried ingredients and shrimps.
-Boil for an hour or until slightly thickened. Set aside.
2. Fry the ingredients
-Set a paella pan over medium-low heat, add salt and garlic paste, then fry the squid for less than a minute.
3. Cook the rice
-Add the tomato sauce, paprika, rice and seafood stock and spread evenly across the pan.
-Cook for eight minutes or until the rice rises level with the surface of the seafood stock.
4. Bake the paella and make aioli
-Heat oven to 200°C. Bake the paella for eight minutes.
-Blend milk, garlic and a pinch of salt. While blending, add in olive oil until it resembles a mayonaise.
5. Prepare the toppings and plate
-In a pan over medium heat, fry the red prawns and scallops for about two minutes.
-In a pot of boiling water, cook the clams and mussels for three minutes or until the shells open.
-Decorate the paella rice with aioli, red prawns, scallops, clams, mussels, lemon slices, and threads of saffron.