PAELLA DE MARISCO

Ingredientes

• 2 large carrots (diced)
• 2 white onions (minced)
• 3 garlic cloves (minced)
• 2/3 cup canned whole tomatoes
• 1 cup Bomba or Arborio rice
• Pinch of turmeric
• 1 1/2 cups water
• 1/4 cup extra-virgin Greek olive oil
• 1 pound fresh large shrimp (shelled and deveined)
• 1/4 cup dry Greek white wine
• 1 pound mussels (scrubbed and debearded)
• 1 pound octopus (roughly chopped)
• Seasalt and freshly ground pepper

Preparación

1. 1

   Heat 1/4 cup olive oil in a large skillet. Add onion and garlic and cook over low heat, stirring, until softened and translucent, about 6 minutes. Stir in the rice and sprinkle with turmeric and cook for 5 minutes until well coated. Stir in the tomatoes and 1 1/2 cups of water. Season with salt and pepper and bring to a boil.

2. 2

   Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed 15 minutes.

3. 3

   Nestle the shrimp, mussels, and octopus into the mixture, and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If, for some reason, your rice is still not cooked, add ¼ cup more water or broth and continue cooking).

4. 4

   Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow it to rest for 10 minutes.