RED LOBSTER SOUTH BEACH SEAFOOD PAELLA:

Steps:

• METHOD:
• In a heavy 12″ skillet, heat 3 tbsp. olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes
• until they're soft and transparent.
• Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates
• and the mixture is thick.
• Put the sofrito aside for later.
• SEAFOOD AND SAUSAGE:
• Season the fish, shrimp and scallops with salt and pepper.
• In a skillet, heat 3 tbsp. of olive oil over moderately high heat until hot
• Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes.
• Add the sausage and cook until light brown.
• Transfer to a plate and deglaze pan with 1/2 cup of dry white wine.
• PAELLA:
• About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F.
• In a 14″ paella pan or shallow casserole dish at least 14″ in diameter, combine the sofrito, rice and saffron.
• Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a
• boil over high heat.
• Remove the pan from the heat immediately and season with salt and pepper.
• Arrange the seafood on the top of the rice.
• Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes
• in the oven.
• Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or
• until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be
• softer, add the remaining cup of clam juice.
• Remove from stove and let stand for five minutes before serving. Garnish with parsley.
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