Although a well-loved dish all over the world, paella is best known for its Spanish and seafood roots. The “paella” itself translates to the special pan that is used to make the dish. For this 30 Minute Paella recipe, you can use any “paella” that you have already at home to recreate this European favourite!
The rice is what makes the dish hearty and holds the seafood together. Many enjoy using bomba rice, which is a short-grain rice similar to Arborio that’s used in this recipe.
Introducing craft canned seafood to this paella is a convenient way to make paella anytime with what you have on hand, in just half an hour! In the recipe, it’s suggested to add the canned lobster, mussels, and trout towards the end of the cooking time to stay warm and ensure tenderness when served.
Pair with a full-bodied red wine, such as a Baco Noir or a Cabernet Franc, for a flavour-bursting experience.
You will need: 2 cookie sheets, a paella pan or large cast iron, a medium-sized pot, ladle, cutting board, and a sharp knife.
Preparation time: 15 minutes. Cooking time: 30 minutes. Serves 4-6.
Ingredients
1 tin of Scout lobster
1 tin of Scout trout
1 tin of Scout mussels
2 cups arborio rice
4 cups fish or chicken stock
1 cup tomato passata
1 Spanish onion
50 grams smoked paprika
20 grams saffron
1/2 cup red wine
1 fennel bulb
3 tomatoes
Salt
Pepper
Directions
Before anything, pre-heat the oven to 400 Degrees F. Once heated, place the rice on a cookie sheet in the oven and lightly toast until it turns the colour of caramel.
While the rice is toasting, on another cookie sheet, slice tomato and fennel in larger pieces and roast.
In a small container, place the wine and saffron, letting the saffron bloom.
In a medium-sized pot, bring chicken stock and tomato passata to a simmer and taste for seasoning as you go.
Turning to your “paella pan”, sweat diced onion and garlic in olive oil until translucent. This normally takes 5-7 minutes.
Deglaze with the red wine that is now infused with the saffron, and add the smoked paprika. Then stir in the toasted rice into this mixture, covering with the stock and tomato liquid.
Place the pieces of tomato and fennel into the rice and place in the oven for 25 minutes, or until the edges start to become crispy.
Once the corners are deliciously crispy, add the lobster and salted butter (save a bit of the oil and butter in the can), trout and mussels.
Return the paella to the oven for 5 minutes to heat through.
Remove from the oven and drizzle with the remaining lobster oil and butter, and serve with some crusty bread and a light salad!
Thank you to Chef Charlotte Langley, Co-Founder and Chief Culinary Officer at Scout Canning, for the recipe.
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The original content (article & images) is owned by Paul Johnson. Visit the site here for other interesting stories.
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