1 quart Calasparra Rice
46 oz Squid Ink Broth
3/4 cup Blended Oil
1/4 pound Butter
1 minced Onion
2 tbsp Chopped Garlic
3 oz Calamari
1 Lobster
6 Mussels
2 Diver Scallops
3 Prawns
1/3 cup peas
Directions:
Sweat onions and garlic in blended oil and butter in a paella pan over medium heat. Add rice to pot and coat with oil and chopped garlic and calamari and cook lightly. Toast in the pot for two minutes until rice becomes fragrant. Add squid broth and bring to a simmer. Cover the rice with parchment paper lid and the pan with aluminum foil, put in the oven for 20 min at 375 degrees F.
In a separate pan cook seafood first season all seafood with salt and pepper. Add blended oil and cook over med heat. Add lobsters flesh side down, and scallops and cook for 3 min. turn over seafood and add prawns and mussels. Finish by adding peas, chopped parsley and whole butter.
To assemble, top paella with cooked seafood and garnish with toasted baguette, saffron aioli and a fresh tomato/parsley salad.
