Spanish Seafood Paella

Spanish Seafood Paella

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 3 cloves garlic, grated
• 1/2 onion, diced fine
• 1/2 red bell pepper, diced fine
• 1 whole squid, broken down and cut into rounds
• 8 jumbo shrimp, deveined but not peeled, with heads on if possible
• 8 fresh mussels, scrubbed
• 1/3 cup olive oil
• 1/2 cup tomato sauce
• 1/2 tsp sweet smoked Spanish paprika
• 2 1/2 cups seafood stock
• 1/4 tsp saffron
• 1 cup uncooked round Spanish rice
• 1 lemon, cut into wedges
• Freshly chopped parsley
• Salt to taste

Method:

Heat a large heavy sauté pan or paella pan on medium high heat and add in olive oil. Add in the diced onion and garlic, season with salt and cook for 1 minute. Then add in the bell pepper and continue cooking for 3 minutes.

Add in tomato sauce and season with paprika and salt. After the tomato sauce has thickened, add seafood stock and saffron.

Once the broth comes to a boil, add in rice and give it one final mix so everything is evenly distributed. Cook for 6 minutes, then add the mussels, unpeeled shrimp, and squid and lower the heat to medium. Cover and simmer until the broth has been absorbed.

Once broth is absorbed, turn the heat up again for an additional 1-2 minutes to create a crust at the bottom. Remove the pan from the heat but keep covered to continue cooking the seafood.

Garnish with lemon wedges and chopped parsley and serve.