Don’t let all the sea creatures in this paella scare you away ... this dish is so good it’ll put a spell on you with every bite!
1 pinch of saffron threads (optional)
5-6 cups seafood broth (you can buy this at your local fish market or you can substitute vegetable stock)
2 Andouille Sausage, sliced into ¼” thick slices
½ pound of head-on shrimp or langoustine (about 6)
½ pound cleaned squid, rings and tentacles
½ pound cooked crawfish tails
½ pound cooked snow crab claws
1 onion, peeled and minced
6 garlic cloves, minced
1 green bell pepper, seeded and minced
½ cup chopped tomatoes (canned is perfect)
2 teaspoons Pimenton (Smoked Spanish Paprika)
¼ tsp cayenne pepper
2 ½ cups Spanish Calasparra Rice (Arborio will work as well)
3 ounces squid ink
¼ cup white wine
¼ cup olives, sliced in rings
2 ounces Red Pearl Salmon Roe
Chopped Parsley for garnish
Lemon wedges with garnish
Serve with Aioli
Let's get Cooking...
Heat stock to a simmer and dissolve saffron. Keep stock warm while working on the rest of the paella.
Heat a 15” paella pan over medium high heat. Saute andouille sausage until golden brown, remove and set aside, keeping the oil that it released.
Quickly saute langoustine about 3 minutes until langoustine are bright pink, remove and set aside.
Add a glug of olive oil and saute onion and bell pepper until until cooked down and starting to caramelize about 5-7 minutes. Add squid, tomatoes, smoked pimenton, cayenne and continue cooking another 5 minutes.
Sprinkle in rice along with squid ink, seasoning with salt and pepper and stirring with a wooden spoon to evenly distribute.
Deglaze with white wine and cook until nearly evaporated. Pour in 5 cups of the stock and cover with foil.
Cook rice at a simmer for 45 minutes, without stirring so a crust forms and absorbs the liquid. Rotate your pan as needed to ensure your rice cooks evenly. (Alternatively you can pop this in the oven and cook at 350 until rice is cooked, checking periodically)
Reduce heat to low and nestle in remaining seafood and sausage.
Cover with foil and cook until seafood is warm another 5-7 minutes.
For the finishing spooktacular touches, sprinkle paella with olive rings and dollop salmon roe in the middle of each to mimic eyeballs.
Serve paella immediately, garnish with chopped parsley, lemon wedges and serve with aioli.