The MAX AC Channel #135: Seafood Paella

Hello everyone and welcome back to another episode of the Max AC Channel. For this month, since we are once again in the Lenten Season this year, I thought we could continue our theme of making Lenten food and do another round of Meatless March, where we will be making five more recipes that are as delicious as they are meatless. For this week’s episode, we will be making some Seafood Paella.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for full recipe!)
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SEAFOOD PAELLA (4-6 servings)
Ingredients:
- 3 cloves garlic
- 1 onion
- 3 tbsp olive oil
- 3 cups water or seafood or vegetable stock
- 2 cups bomba or valencia (short- or medium-grain) rice
- 1 tsp saffron threads or powder
- 1 tsp paprika
- 1 tsp cayenne pepper (optional)
- Some vegetables
- Some tomatoes
- Some green beans
- Some bell peppers
- Some seafood
- Some lobster tails
- Some shrimp or prawns (with heads and shells on, for flavor, if you wish)
- Some squid
- Some mussels or clams
- 1/2 lemon
- Some salt
- Some fresh parsley (for garnish)

Instructions:
1. First, we’ll prepare the ingredients, so in your pan or a separate large pot, add in your water or stock and set this to boil. Then, while we wait for this, we’ll prepare the rest of the ingredients. So, for your seafood, if you need to defrost them, run some cold water over them until the ice melts. And while this is happening, we’ll prepare the vegetables, so roughly chop up your garlic, dice up your onions, and for your vegetables, chop these up into small pieces as well.
2. Once your water is boiling, add in some salt and then add in the lobster tails, boiling them for a couple of minutes until the shells turn pink. Then, remove the lobster tails to allow them to cool and transfer the lobster water into another bowl, if needed, for later use, straining any scum from the broth if desired. Then, add in a pinch or two of saffron to the hot water to allow it to bloom and infuse into the lobster broth.
3. Once all of your ingredients are ready, in your pan, heat up your olive oil on medium-high heat, and once it’s hot, add in the chopped onions and saute this for a few minutes, adding some salt if desired, until it starts to brown slightly and turn translucent. Then, add in the garlic, sauteing until fragrant, and then add in the rest of the vegetables, as well as your paprika, cayenne pepper, and some more salt, if desired, stirring and cooking the vegetables until the tomatoes cook down and has a jam-like texture, about 5-10 minutes or so.
4. Then, once your vegetables are ready, add in your squid or other tougher seafood such as octopus or other cephalopods (if using) and saute it for a minute. Then, add in the saffron-infused lobster water and bring this to a boil.
5. Once the broth has come to a boil, add in the rice, giving it one final mix so everything is evenly distributed and then reduce the heat to low, covering the pan with a lid or tightly with aluminum foil, and simmer the rice for 10 minutes. Then, once the liquid has reduced some, add the shrimp and whole mussels/clams on top of the rice, adding some more water if needed, and then cover the pot again and cook for another 10 minutes, until the liquid is fully absorbed and the shrimp and mussels are fully cooked.
6. Once the dish is fully cooked, add back in the cooked lobster, covering the pot once again, warming the lobster back up. Then, turn the heat back up to medium-high heat, and cook the bottom of the rice for a couple of minutes until you hear it start to crackle to achieve the traditional crispy bottom called socarrat, if desired. Garnish with your lemon slices and parsley, and with that, your Seafood Paella is ready to eat.