The Simple Art of Rice: Seafood and Lime Paella


Step 1
In a 15-inch paella pan, Dutch oven, or large cast iron frying pan, heat the oil over medium heat. Add onion, pepper, and garlic and sauté until softened, 2 to 3 minutes. Add the rice, 1 teaspoon salt and smoked paprika and cook, stirring to lightly toast the rice, 1 to 2 minutes.

2nd step
In a medium saucepan, bring the broth to a boil and stir in the saffron. Into the rice mixture, stir in the tomatoes, half of the drained roasted red peppers and the broth, distributing the rice evenly in the pan. Bring the mixture to a boil and cook over medium heat, uncovered, without stirring, for 10 minutes. Don’t stir the rice after this or it will become gummy.

Step 3
If using smaller clams, working from the outside of the pan, arrange the mussels between the clams around the edge of the pan and the rest in a circle inside, followed by the shrimp. Sprinkle seafood with 1 teaspoon salt. (If using larger clams/cockles, start by arranging them around the edge of the pan, spacing them evenly. Cover with a tight-fitting lid or foil and cook for 2 minutes, then proceed with the rest of the clams/cockles. seafood as directed.)

Step 4
Reduce the heat to low, cover the pot, and simmer (without stirring) for 15 minutes, or until the rice is tender and the clams and mussels begin to open. Arrange lobster, if desired, in the center of the pan, cover, and cook until lobster is heated through and clams and mussels are completely open, about 5 minutes more. Discard any clams or mussels that do not open. Turn off the heat and let the paella sit on the burner for 8 minutes to set.

Step 5
Decorate the paella with the remaining roasted red pepper slices and serve with lemon and lime wedges on the side.

The clams will need a little longer to open than the mussels, so put them in the pan first. If using clams or Japanese cockles, add them with the mussels. If your pan is not large enough to hold all the shellfish at once, you may need to cook some clams or mussels separately. Put them in a pan with a little water over medium heat and cover with a lid. When they are open, arrange them on the finished paella. The world table “breaks the kitchen ceiling” by changing the way the world views food, across the past, present and future.

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