SEAFOOD PAELLA

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BOMBA RICE Bomba rice is the de facto paella rice, a short-grained variety cultivated in Easter Spain that is said to have originated from an Indian variety brought to the Iberian peninsula. One important property of bomba is its ability to absorb two or three times its volume in water without bursting. As a result, more water is needed to cook bomba than other similar varieties, and the grains of rice tend to hold their structure well after cooking. You can use Arborio in its place.

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SEAFOOD PAELLA

By Diane Kochilas

Prep Time 20

Cook Time 50

Servings

Dairy Free, Gluten Free, Main Courses, Mediterranean, Mediterranean Diet, Recipes, Rice, Seafood, The Ikaria Diet

Prep Time 20

Cook Time 50

Servings

Dairy Free, Gluten Free, Main Courses, Mediterranean, Mediterranean Diet, Recipes, Rice, Seafood, The Ikaria Diet

Ingredients

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

Instructions

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

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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SEAFOOD PAELLA