- 2 Lbs Shrimp
- 12 oz white Fish Filet
- 8 oz Calmari
- 1 Lb Clams
- 8 oz Black Mussels
- 3 tbsp Olive Oil
- 1 large Onion - finely chopped
- 3 Garlic Cloves - finely chopped
- 2 cups long grain Rice
- 2 tbsp Tomato Paste
- 1/2 tsp Saffron
- 2 tsp Paprika Powder - medium
- 2 cups Sauvignon Blanc
- 3 cups Fish Stock
- Salt & Pepper to taste
- 1 tbsp Lemon Juice -freshly squeezed
- 2 Eggs - hard boiled
PREPARE THE SEAFOOD: Peel and de-vein the shrimps but leave the tails. Cut the fish filets into 1 inch cubes. Slice calamari into rings and scrub clams and mussels.
Refrigerate until ready to use.
Heat olive oil in a Paella pan or a large frying pan with lid over medium-high heat. Add onions and saute for 2-3 minutes. Add minced garlic and cook for another 1 minute.
Add the rice, tomato paste, saffron and paprika and steer well until grains are coated.
Pour in wine and fish stock bring to a boil, reduce the heat to low and cover the pan. Simmer about 20 minutes or until the rice has absorbed most of the liquid.
Press the clams and mussels- hinge side down- into the rice mixture. Add the shrimp, fish cubes and calamari. Cover the pan and cook about 7 minutes or until the shrimps are opaque and the clams have opened.
Discard unopened clams!
Transfer to a large serving platter. Drizzle with a little lemon juice and garnish with hardboiled egg slices and serve immediately.
PERFECT PAIRING: Brander Sauvignon Blanc