Paella Fuego Recipe
Saffron rice, octopus, shrimp, calamari, mussels, clams, Sriracha
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Ingredients
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Base
Seafood
Spicy Sauce
Method
Preparation
- 1
Prepare the seafood
Clean and chop the octopus, peel and devein the shrimp, slice the calamari, and clean the mussels and clams. Set aside.
- 2
Prep the vegetables
Chop the onion and bell pepper, and mince the garlic cloves. Set aside.
Cooking
- 3
Cook the base
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sauté until softened, about 5 minutes.
- 4
- 5
Add saffron rice
Stir in the saffron rice, mixing well to combine with the sautéed vegetables.
- 6
Add chicken broth
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 7
Add seafood
After 15 minutes, add the chopped octopus, shrimp, sliced calamari, mussels, and clams to the rice. Stir gently to combine.
- 8
Simmer with lid
Cover the pan again and let simmer for another 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any that do not open.
- 9
Add Sriracha
Drizzle the Sriracha over the top of the paella and mix gently to incorporate the heat.
Serving
- 10
Serve the Paella
Remove the paella from heat and let it sit for 5 minutes before serving. Garnish with fresh herbs like parsley, if desired, and serve warm.
