Seafood Paella
This paella recipe combines shrimp, mussels, and aromatic saffron-infused rice, achieving the coveted socarrat—a crispy layer at the bottom of the pan that adds depth and flavor.
- Yield: 4 - 6 servings
- Prep Time: 10 min
- Cook Time: 30 min
Ingredients
Instructions
- Remove the skin and devein shrimp; place them to the side. Then, under cold water, wash your mussels, making sure to remove all barnacles and the beard. Only use mussels that are tightly closed; if any are open, discard them.
- Heat up a paella pan (any shallow pan) over medium heat, then add in your Olitalia Tuttolio.
- Once the oil is heated up after 2-3 minutes, add in your onion, garlic, and red pepper. Sauté for 3–4 minutes until the onions and peppers are soft.
- Add in your Ciao Authentica Crushed Tomatoes, paprika, salt, and pepper, and stir.
- After 2 minutes, mix your saffron into the fish stock, then pour it into your pan and stir.
- Once the broth comes to a boil, add in your rice, making sure that it is evenly dispersed in the pan. After that, let the rice cook untouched so it can absorb the liquid properly.
- After 6 minutes, add in your shrimp, spacing them evenly around the pan. Then, in between each shrimp, place a mussel. Cook for another 6-7 minutes, until the shrimp are fully cooked, all mussels have opened up, and the rice has absorbed all the liquid.
- Once the liquid is absorbed, turn the heat to high for 1-2 minutes, then turn off the stove and remove the pan from the heat.
- Place the pan on an oven safe surface, covered with tin foil. Let it sit for 5–6 minutes. This, combined with raising the heat at the very end, will help you achieve the socrarrat, which is the burnt rice at the bottom of the pan. In Spain, this is considered a delicacy and is sorted out by paella connoisseurs.
- Top with chopped parsley and fresh lemon wedges, serve, and enjoy!
Products Used In The Recipe
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About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.
