Name: “Spanish Paella Tonight!” – serves 8
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 tbsp Olive Ciboulette Lobster Oil (or a peppery robust EVOO like Favolosa); 4 Monkfish (or any dense fish), small pieces; 2 chorizo sausages; ½ tsp sea salt; ¼ tsp pepper, ground; 1 onion, chopped; 6 garlic cloves, minced; 1 ½ cups paella Valencia rice - available in-store at Olive the Best; 14 oz diced fire roasted tomatoes - can; 4 cups low sodium vegetable, chicken or seafood broth; 1 tbsp hot sauce- tabasco or sriracha; 2 tsp smoked Spanish paprika - available in-store at Olive the Best; 1 tsp saffron; 1 lb large shrimp, shelled and deveined with tails on; 1 lb mussels, scrubbed and soaked; 1 lb clams, scrubbed and soaked; fresh parsley for garnish, chopped; 1 lemon, cut into wedges

CategoryMain Courses

A classic Spanish rice dish made with Paella Valenica rice P.D.O. (Protected Denomination of Origin), packed with sausage, fish, mussels, clams and shrimp! Loaded with flavour!

Prep Time10 minsCook Time50 minsTotal Time1 hr

2 tbsp Olive Ciboulette Lobster Oil (or a peppery robust EVOO like Favolosa)

4 Monkfish (or any dense fish), small pieces

2 chorizo sausages

½ tsp sea salt

¼ tsp pepper, ground

1 onion, chopped

6 garlic cloves, minced

1 ½ cups paella Valencia rice - available in-store at Olive the Best

14 oz diced fire roasted tomatoes - can

4 cups low sodium vegetable, chicken or seafood broth

1 tbsp hot sauce- tabasco or sriracha

2 tsp smoked Spanish paprika - available in-store at Olive the Best

1 tsp saffron

1 lb large shrimp, shelled and deveined with tails on

1 lb mussels, scrubbed and soaked

1 lb clams, scrubbed and soaked

fresh parsley for garnish, chopped

1 lemon, cut into wedges

In a large paella pan heat the lobster oil (or olive oil) over medium heat. Add the fish & sausage, season with salt / pepper, then cook for about 5 minutes.

Move the fish & sausage to one side of the pan so you can add the onion to the other half.

Season with salt / pepper and cook for 2 minutes until the onion is soft and translucent, not browned. Add the garlic and cook for another minute.

Add the Valencia rice as well as the fire roasted tomatoes to the pan. Stir. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you’re looking for.

Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice. The rice will not be cooked through at this time.

Turn down the heat and stir a little. What you’re looking for is a crust on the bottom of the pan.

Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.

Turn off the heat and garnish with parsley and lemon wedges.

Special Note:

If you find yourself out of smoked Spanish paprika, you can substitute it with a turmeric and a very small amount of Olive the Best Olive Wood Smoked olive oil.

Ingredients