Paella Marinara


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Paella Marinara
1 lb.	Fresh Tuna Cut in 1 " chunks
12	Fresh Mussels
4	Fresh Cleaned Squid tubes (Calamari) Cut into rings
12 ea	Small Clams
2 cups	Cooked Octopus (substitute with canned)
1 lb	Medium Shrimp (in shell)
1 lb	Lobster Tail cut in 1 in. Chunks
1 Tbsp.	Salt
2 cups	Water
2 cups	Medium Grain Rice (to subst. with Long Grain, 1-1/2 cup water per cup of rice)
1	Red Bell Pepper, roasted or small can (4 oz.) for Garnish
Sofrito Base (Seasoning)
3 Tbsp.	Olive Oil
1	Medium Onion, minced
1	Green Bell Pepper, diced
1	Clove Garlic, minced
1 tsp.	Basil, Minced, fresh
2 Tbsp.	Fresh Coriander, Culantro or Cilantro chopped
3 ea	Saffron, soak 15 minutes in 1/4 cup haot water (or 3 teaspoon annatto extract omit soak and water)
In very large pan (6 to 8 Qt) with cover, sauté Sofrito Base ingredients with Olive Oil in until peppers and onion are tender. Add other Seafood ingredients and sauté 5 minutes. Add Saffron with its water and bring to boil. Add water and salt and bring to boil. When at full boil add rice and rice stir slowly once. Bring to a second boil then bring to low heat, stir rice gently, cover and cook low heat for 20 to 25 minutes. Turn rice over gently (do not stir this time) at 15 minutes cooking time. And you'll have perfect Paella. Serve in pan or on platter garnished with Strips of roasted red bell peppers. Paella Marinara For more details email: gicco@gicco.com