Eating Together: Seafood Paella

Sharing food means so much more than just that. When we eat together, we are sharing something special, a unique and unpredictable experience of combined sensory stimulation and human interaction. There's a lot that gets lost in our culture of quick and convenient dining. In the spirit of spending time with our food, families and friends, here's a recipe for paella - a favorite family-style dish.

There are many different types of paella, each featuring multiple beasts including rabbit, chicken, duck, fish, mussels, shrimp, and even snails. This recipe is a cost-effective and simplified version of the classic Spanish seafood dish. The multiple proteins makes it a bit more involved, and perfect for anyone looking to step up their cooking skills.

Set aside a couple hours, grab a couple friends, and get at it.


Seasoned Rice
(yield: about 4 cups)
This rice is great on its own and as a base for a variety of dishes. For paella (and many other rice-based recipes) it's a good idea to make your rice the night before. I find that cooking with rice turns out best when the rice is at least 12 hours old and cooled to room temperature. 

• 2 cups rice
• 2 tsp turmeric
• 3.5 cups chicken stock
• Salt + pepper to taste

In a rice cooker, combine all ingredients.

Make rice.


Simple Seafood Paella
(yield: 4-6 servings)
Let's spice up this rice.

• 2 cans (10 oz) crab meat (drained and liquid reserved)
• 20 medium-small shrimp (peeled and shells reserved)
• 10-15 mussels 
• 2 tbsp vegetable oil
• 4 cloves garlic (minced)
• 2 bell or poblano peppers (diced)
• 1 yellow onion (diced)
• 6oz red sofrito cooking base
• 2 cups water
• About 4 cups seasoned rice

Make a quick seafood stock by combining shrimp shells with water and reserved crab liquid. Boil for 5 minutes and strain.

Heat vegetable oil in a large pan on medium-high heat. Saute garlic.

Add peppers and onions. Cook 2 minutes without stirring to get a little crisp on the bottom.

Add shrimp and crab. Cook 2 minutes without stirring (make sure all ingredients are evenly spread).

Add sofrito and stir until everything is evenly coated. Cook for 2 minutes. Don't be stirrin'.

Add seafood stock and bring the whole thing to a boil, then add rice and mix evenly.

When the shrimp are fully cooked, pour everything into an oven-safe dish. Place cleaned mussels on top. Bake at 500 degrees until the mussels open.