Ingredients
2/3 cup Bomba Rice (5.25 oz)
20 oz lobster stock
1 tbsp Sofrito
1 tbsp Picada
6 Mussels (5 oz)
6 Clams (5 oz)
3 oz Monkfish (3.2 oz AP)
4 oz CLEAN Baby Squid
1 oz Sepia (1.5 oz AP)
2 oz Ruby Red Shrimp (2.5 oz AP)
2 tbsp Ajo y Perejil Sauce
Directions
In a Paella pan, sautee the diced cuttlefish
Add 1 tbsp of Sofrito, 1 tbsp of Picada
Add 20 oz of boiling lobster stock, bring to boil and add 2/3 cups rice. Cook for 5 minutes on high, 5 minutes on low and 5 minutes in the oven
Place the pan on the Plancha, drizzle with 1 tbsp of olive oil and cook for 1-2 minutes to make the socarrat
Once the Paella is on the plancha, steam the mussels and clams in white wine in a covered pot, until they open
Sear the squid, monkfish and shrimp on the plancha and place on top of the Paella
Add Ajo y Perejil Sauce on top (recipe below)
Serve with a spoon and lemon
Ajo y Perejil Sauce
Ingredients
4 bunches of parsley
2 litres of olive oil
1/2 of a loaf of Stirato bread
25 cloves of garlic (6.25 oz)
salt to taste
Directions
Cube bread and fry at 375 until golden brown.
Peel Garlic.
De-stem parsley.
Take parsley, oil, garlic and bread and blend in vitaprep until thin.
Salt to taste
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