Entree: Antarctica – Northern Culinary Region – Antarctic Seafood Paella (A saffron-scented rice dish cooked paella-style with mixed cold-water seafood)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 20 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tsp (5 g) smoked paprika
- Pinch (approx. 0.2 g) saffron threads, crushed and soaked
- 1 1/2 cups (300 g) short-grain rice (Bomba or Arborio)
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) fish stock or shellfish stock, hot
- 8 oz (225 g) shrimp, peeled and deveined, approx. 8–10 medium
- 1 lb (454 g) mussels, scrubbed and debearded
- 8 oz (225 g) squid, cleaned and sliced into rings
- 2 firm white fish fillets, approx. 6 oz (170 g) each, cut into 1‑inch (2.5 cm) pieces
- 6 sea scallops, approx. 8 oz (225 g) total
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Heat a wide paella pan or large, heavy skillet over medium heat and add the olive oil.
2. Add the chopped onion and sauté until translucent, about 4–5 minutes, then add the minced garlic and diced red pepper and cook another 2 minutes.
3. Stir in the smoked paprika and tomato paste; cook 1 minute to bloom the spices. Add the rice and stir to coat the grains in the oil and spices for 1–2 minutes.
4. Pour in the white wine and cook until mostly evaporated, scraping any browned bits from the pan. Add the hot fish stock and the soaked saffron (with its soaking liquid), and stir once to distribute.
5. Bring to a simmer, then reduce heat to maintain a gentle simmer. Do not stir from this point; let the rice cook undisturbed for about 12 minutes.
6. Tuck the shrimp, mussels, squid, fish pieces, and scallops evenly into the rice surface, pressing them slightly into the liquid. Continue simmering until the rice is tender and the shellfish have opened, about 8–10 more minutes. Discard any mussels that do not open.
7. If the rice is still too firm and the pan is dry, add up to 1/2 cup (120 ml) additional hot stock or water and continue cooking a few minutes more. Adjust salt and pepper to taste.
8. Remove the pan from heat, cover loosely with foil or a clean kitchen towel, and rest 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.