Entree: Antarctica – Central Culinary Region – Glacial Shrimp Paella (A saffron-scented rice and seafood paella featuring cold-water shrimp and coastal sea herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 small onion, finely chopped (150 g)
- 3 cloves garlic, minced (9 g)
- 1 red bell pepper, diced (6 oz / 170 g)
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) warm water
- 2 cups (400 g) short-grain paella rice (bomba or arborio)
- 4 cups (960 ml) seafood stock, preferably low-sodium or kelp/seaweed-infused
- 1/2 cup (120 ml) dry white wine (optional)
- 1 1/2 lb (680 g) glacial shrimp, peeled and deveined
- 1/2 cup (75 g) frozen peas, thawed
- 1 sheet (about 2 g) dried kelp or wakame, torn into small pieces (optional)
- 2 tbsp (30 ml) unsalted butter
- 1 lemon, cut into wedges
- 2 tbsp (8 g) fresh parsley, chopped
- Sea salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a wide, heavy skillet or paella pan over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the garlic and diced red bell pepper and cook 2–3 minutes more.
2. Stir in the smoked paprika and the saffron with its soaking water. Add the rice and toast, stirring for 1–2 minutes so each grain is coated.
3. Pour in the white wine if using and let it reduce for 1 minute. Add the seafood stock and the torn kelp pieces. Bring to a gentle simmer and spread the rice evenly; do not stir after this point.
4. Simmer uncovered over medium-low heat for 15 minutes, gently shaking the pan occasionally to ensure even cooking and prevent sticking. Add more stock or a splash of water if the rice looks dry before it is tender.
5. Nestle the glacial shrimp into the rice, distributing them evenly, and scatter the peas over the top. Continue simmering until the shrimp are opaque and the rice is cooked through, about 6–8 minutes.
6. Remove from heat, dot the surface with the butter, and cover the pan with a clean kitchen towel or lid. Let rest 5 minutes to allow flavors to meld and socarrat to form.
7. Sprinkle chopped parsley over the paella and season with salt and pepper to taste. Serve with lemon wedges for squeezing over individual portions.