Seafood Paella Noir with Arctic Surf Clams, baby octopus, shrimps, Thai purple rice and a colourful array of vegetables and spices.
Course Main Course
Cuisine Caribbean
Keyword paella, savoury
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author i sugar coat it!
Ingredients
oil for pan
1red onion, finely dicedreserve a little for the end
garlic cloves, crusedI used 4, but you can adjust to your liking
1eachred, yellow and green sweet peppers, slicedreserve some for the end
4tomatoesdiced or quartered
whole baby octopus
raw shrimpcleaned
1cupof Thai purple rice
½cupwhite wine
2cupsfish or vegetable stock
parsley
pinchof dried chilis flakes
1box of arctic surf clams
salt & pepper to taste
Instructions
Heat a thin layer of oil in a paella pan or saucepan over medium heat. The red oil you see in the video is homemade achiote oil - adds a nice flavour.
Add the onions and garlic and saute for about 5 minutes. Add the peppers and tomatoes and sautee for an additional two minutes.
Add the octopus, shrimps, wine, fish or vegetable stock and rice. Cover and allow the rice to cook until most of the liquid is absorbed.
Add chopped, fresh parsley, chili flakes and salt and pepper to taste. In the last couple minutes, add the remaining chopped peppers, onion and the clams.