Recipe courtesy of El Pacifico

Surf and Turf Paella

  • Level: Intermediate
  • Total: 1 hr 55 min
  • Active: 1 hr
  • Yield: 2 servings
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Ingredients

150 milliliters (5 ounces) extra-virgin olive oil

3 cloves garlic 

1.5 kilograms (about 3 1/3 pounds) onions, cut into fine dice

1.2 kilograms (about 2 2/3 pounds) green bell peppers 

1.2 kilograms (about 2 2/3 pounds) red bell peppers 

1.2 kilograms (2 2/3 pounds) cuttlefish, diced 

1.8 kilograms (about 4 pounds) skinned whole tomatoes 

20 grams (3/4 ounce) chorizo meat 

6 grams (1/4 ounce) paprika 

2 grams (.1 ounce) white pepper 

1 bay leaf 

8 grams plus 1 teaspoon salt 

100 grams (3 1/2 ounces) cubed chicken 

100 grams (3 1/2 ounces) cubed rabbit 

1 tablespoon green oil (a blend of olive oil, garlic and parsley)

1 tablespoon green oil(a blend of olive oil, garlic and parsley)

150 grams (5 1/3 ounces) rice 

Pinch saffron 

400 milliliters (14 ounces) fish stock, hot 

4 clams 

4 mussels

2 langoustines 

2 prawns 

Chopped fresh parsley, for garnish

2 lemons quarters, for serving

Directions

Special equipment:
a paella pan
  1. In a large skillet, heat some olive oil and lightly cook the garlic. Add the onions and peppers and cook, stirring occasionally, until the onions are nearly translucent, 7 to 10 minutes.
  2. Add the cuttlefish and tomatoes and mix well. Add the chorizo, paprika, white pepper, bay leaf and 8 grams salt. Stir well and let simmer until the cuttlefish softens and the liquid reduces, about 20 minutes. Remove from the heat and allow to sit.
  3. Preheat the oven to 180 degrees C (350 degrees F). Spread the chicken and rabbit on a baking sheet and roast until cooked through, 5 to 10 minutes.
  4. In a paella pan over medium heat, combine the green oil, 4 cups of the vegetable-cuttlefish mixture (save the remaining for another use) and the rice. Stir so that the rice picks up the flavor of all the ingredients.
  5. Add the chicken and rabbit, the saffron and the remaining teaspoon salt to the paella pan; mix well. Add the hot fish stock, stir, and cook over high heat, 7 to 10 minutes.
  6. Add the clams, mussels, langoustines and prawns, placing them decoratively on top of the dish. Transfer to the oven and bake until the stock is completely absorbed and the seafood is cooked through, about 10 minutes.
  7. Sprinkle the paella with parsley. Serve with quarters of lemon.

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