Seafood Paella

Seafood Paella

Ingredients (4 servings)

8 whole head-on shrimp
1 squid
8 mussels
A pinch of salt
1 clove of garlic
1/2 onion
1/2 red bell pepper
3 tablespoons of olive oil
A pinch of saffron
2 cups of rice
100ml of white wine
200ml of chicken broth
150g of canned chopped tomatoes
Salt to taste
Italian parsley, to garnish
1 lemon

(Aioli-Style Sauce)
A small amount of grated garlic
1 tablespoon of olive oil
4 tablespoons of mayonnaise
A pinch of salt and pepper


1. Keep the shells on the squid and make incisions along the back to remove the vein. Cut the body of the squid into rings and the tentacles into bite-sized pieces. Clean the mussels and remove the whiskers. Sprinkle the shrimp and squid with salt.

2. Finely chop garlic and onion. Cut the red pepper into bite-sized pieces.

3. Heat 1 tablespoon olive oil in a DISC over medium heat. Grill the shrimp from step 1 until golden brown, then remove from the pan.

4. Add 2 tablespoons of the olive oil from step 3 to the pan. Stir-fry the garlic, onion, and saffron over medium heat. When the onion is soft, add the rice and sauté lightly. Then add the white wine, vegetable broth, and canned tomatoes.

5. Flatten the surface and scatter the squid from step 1, mussels, and bell pepper from step 2 over the rice. Cover the pan and cook over medium-low heat for about 13 minutes, or until the mixture boils and steam escapes. 

6. Remove the lid, increase the heat slightly, and cook until the excess moisture has evaporated and a crackling sound is heard. Remove from heat and sprinkle with chopped parsley. Serve with lemon wedges and optional aioli-style sauce.

(Aioli-style sauce)
Mix sauce ingredients together.


    Quick Tips

    DISC is perfect for making paella. It allows for easy sauteing of ingredients, creates a seal when covered to intensify flavors, and produces beautiful caramelization.

    If you don't have mussels, you can substitute clams. Be sure to use pre-soaked clams to remove any sand.

    Finally, uncover the pan to let the excess moisture evaporate and create a crispy crust on the bottom. The crackling sound indicates that it's nicely caramelized.

    Seiichi Horio 


    After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
    FACTORY in 1993. Horio teaches cooking
    classes in many regions in addition to having
    diverse roles such as menu development for
    the dining industry or food coordination for
    media and advertising.

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