Seafood Paella
1 1/4 cups aaroz ceribolla rice
8 ounces shrimp stock
2 ounces sliced calamari bodies
2 ounces sliced chorizo
4 peeled jumbo shrimp
6 mussels
2 ounces sofrito
5 grams spanish saffron
2 piquillo peppers (sliced)

  
In an 8-inch paella pan, sauté the chorizo and calamari in 1-tablespoon olive oil
until the chorizo starts to brown slightly.
  
Add the rice, sofrito and saffron and stir together. Add 6 ounces of the shrimp stock and reserve 2 ounces to cook the seafood. Season the paella with salt and pepper to taste. Simmer the paella slowly until the rice softens and absorbs the stock. Be careful not to stir the bottom of the pan too much so as to allow a light crust to develop on the bottom of the pan but without scorching.
  
When the rice is almost done and the stock has been mostly absorbed, place the paella in a 400-degree oven and cook for about 10 minutes or until the top of the paella browns and develops a crust.
  
While the paella is cooking, place the shrimp and mussels in a sauté pan in the oven and cook with the remaining shrimp stock until the shrimp are fully cooked and the mussels open all the way.
Garnish the paella with
the shrimp, mussels and piquillo peppers.
  
Serves 3-4.
Rambla
217 Camp St.
587-7720