Seafood Paella


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This is my version of seafood paella, that I sort of made up off the cuff. I’m not sure if I’ve done this by the book or not, but it tasted good at the end, so that seems like reason enough to share it. If anyone has any advice, I’m happy to hear it.


Calamari rings
Carrots, chopped
Onions, chopped
Garlic, chopped
Tomatoes, chopped
Seafood broth
Bomba rice
Olive Oil


Heat the seafood broth in a pot. Do not bring to a rolling boil, only a slow simmer. Add saffron to broth.

Add olive oil to the pan. Sear cod on both side. When cooked through, remove and set aside. Throw calamari into the pan and let fry. After about three or four minutes, remove these and set aside as well.

When oil is hot, add onions. Sauté briefly, then add carrots. Wait a few minutes more, then add the garlic. As soon as the garlic becomes aromatic, add your rice. Make sure there is enough oil in the pan so that the rice doesn’t stick to the bottom. Stir, and let the rice toast until you can see a little white dot in the middle of each grain. Then add your tomatoes, mussels, and the calamari that you set aside before. Add enough seafood broth to cover, and stir. When the broth has reduced, continue to add more by the ladleful as you continue to stir the rice, until the grains become soft (like making risotto). Before adding the last few ladlefuls, add the peas. At the very end, add your flakey cooked cod back into the pan. Place the prawns in a circle on top of the paella and allow to steam.


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