Paella Catala Recipe
Saffron rice with lobster, shrimp, mussels, and scallops.
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Ingredients
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Seafood
Rice and Spices
Vegetables and Broth
Garnish
Method
Preparation
- 1
Prepare the Seafood
Clean the lobster, shrimp, mussels, and scallops. Cut the lobster into halves and remove the meat from the shell. Ensure that the mussels are scrubbed and debearded.
- 2
Saffron Infusion
In a small bowl, soak the saffron threads in a couple of tablespoons of warm water to release their color and flavor. Set aside.
Cooking
- 3
Sauté the Aromatics
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.
- 4
Add Tomatoes and Spices
Add the grated or diced tomatoes, paprika, and salt to the pan. Cook for about 5 minutes, allowing the mixture to reduce and thicken.
- 5
Incorporate the Rice
Stir in the short-grain rice and sauté for another 2 minutes, ensuring the rice is well coated with the tomato mixture.
- 6
Add the Stock and Saffron
Pour in the fish or seafood stock and the saffron infusion. Stir to combine, then bring to a boil.
- 7
Cook the Seafood
Once boiling, reduce the heat to low and arrange the lobster, shrimp, mussels, and scallops on top of the rice. Cover the pan with a lid or aluminum foil and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- 8
