*paella Del Mar Recipe
Scallops, salmon, shrimp, mussels, avocado, bean, plantain, chimichurri, saffron risotto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Risotto
In a large pot, heat a splash of olive oil over medium heat. Add the arborio rice and toast for 2-3 minutes until slightly translucent. Pour in the chicken broth gradually, adding more as it absorbs, stirring frequently. Add saffron and cook until the rice is creamy and al dente, about 20 minutes.
- 2
- 3
Fry the Plantain
Peel and slice the plantain into thick slices. In a pan with hot oil, fry the plantain slices until golden brown on each side. Remove and drain on paper towels.
- 4
Assemble the Dish
In a large serving dish, layer the saffron risotto. Top with the cooked seafood, black beans, and sliced avocado. Arrange the fried plantain around the dish.
- 5
Finish with Chimichurri
Drizzle chimichurri sauce over the top for added flavor and serve immediately.
