Salazar's Siren's Call Seafood Paella
This rich and aromatic paella, with its striking black and red hues, evokes the vengeful spirit of the sea's cursed hunters. Saffron-infused rice cradles tender seafood, bringing a taste of the Caribbean's deep, dark waters to your table. It's a dramatic main course that will capture all who dare to try it.
Directions
- 1
Heat the olive oil in a large, shallow paella pan or wide skillet over medium heat. Add the onion and red bell pepper, cooking until softened, about 5-7 minutes.
- 2
Stir in the minced garlic and cook for another minute until fragrant. Add the arborio rice and smoked paprika, stirring to coat the rice grains for 2 minutes.
- 3
Pour in the warm seafood stock and the steeped saffron threads with their water. Bring to a gentle simmer, then reduce heat to low and cook, uncovered, for 10 minutes, stirring occasionally.
- 4
If using black forbidden rice instead of squid ink pasta, add it now. Continue to cook for another 10-15 minutes, or until most liquid is absorbed and rice is al dente.
- 5
Arrange the shrimp, calamari, and mussels evenly over the rice. If using squid ink pasta, gently stir it in now to distribute the color and flavor.
- 6
Cover the pan with a lid or foil and cook for an additional 7-10 minutes, or until the shrimp are pink and cooked through, the calamari is tender, and the mussels have opened.
- 7
Remove from heat and let it rest, covered, for 5 minutes. Stir in the peas and fresh parsley.
- 8
Season with salt and pepper to taste before serving directly from the pan. Garnish with extra parsley if desired.