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Ingredients
Tomato sauce:
- 30 ml (2 tbsp) olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, chopped
- 1 bell pepper, diced
- 1 can, 796 ml (28 oz), of diced tomatoes
- 15 ml (1 tbsp) tomato paste
- Salt and ground black pepper
Paella:
- 30 ml (2 tbsp) olive oil
- 24 shrimps, 21/25 or 18/21 count
- 500 g (1 lb) calamari rings
- 12 large scallops
- 24 large mussels
- 1 lobster cooked and pelled about 1,5 pounds
- 60 ml (1/4 cup) white wine
- 500 ml (2 cups) long-grain rice
- 1 pinch of saffron
- 500 ml (2 cups) fish stock, clam juice or hot broth
- 500 ml (2 cups) tomato sauce
- 125 ml (1/2 cup) frozen snow peas
- 60 ml (1/4 cup) fresh parsley, chopped
Preparation
Tomato sauce:
- In a cooking pot, heat 30 ml (2 tbsp) of oil over medium heat.
- Add the onion, garlic, pepper and soften.
- Add the tomatoes and tomato paste, season with salt and pepper.
- Simmer for 20 minutes.
- Set aside.
Paella:
- Preheat the oven to 190°C (375°F).
- In a skillet, heat some oil and cook the seafood with the exception of lobster and mussels. Deglaze with white wine. Set aside.
- Place the rice and saffron in an oven-safe dish.
- Add the fish stock and bring to a boil.
- Add 2 cups of tomato sauce.
- Stir and then cook in the oven for 20 to 25 minutes.
- Ten minutes before the end of the cooking time, add the seafood, the snow peas and spread the mussels over the rice.
- Continue baking until the mussels are opened.
- Before serving, drizzle with olive oil and garnish with parsley.
