Seafood Paella

Recipe courtesy Siglo XX
Show: Chuck's Eat the Street Episode: Caribbean Surf and Turf
TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1 pound shrimp, shells removed and reserved
  • 1/4 cup vegetable or canola oil
  • 1 pound squid
  • 1 cup sofrito
  • 12 gilthead fillets
  • 12 langoustines
  • 12 mussels
  • 2 cups rice
  • 1 cup tomato-based red sauce
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Directions

Cover the shrimp shells with water in a saucepan. Bring to a boil, and then reduce the heat and simmer to create a shrimp broth, about 20 minutes. Strain.

Heat the oil in a large, heavy-bottomed skillet. Add the shrimp, squid, sofrito, gilthead, langoustines and mussels and cook for 3 minutes. Remove the seafood from the pan and set aside. Stir the rice into the juices from the seafood in the pan and saute for 1 to 2 minutes. Pour over the shrimp broth and red sauce and return the seafood to the pan; stir together. Cover and cook until the broth has been absorbed and the rice is cooked through, 15 to 20 minutes.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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