Spanish Seafood Paella with Garlic Olive Oil Dip

• ¼ cup olive oil
• 1 large sweet onion, diced
• 4 cloves garlic, minced
• 1 can (796 mL) diced tomatoes
• 2 teaspoons paprika
• 3 ½ cups short-grain rice, such as bomba or arborio
• 1 cup dry white wine
• 5 ¼ cups fish stock or chicken broth
• 1 pinch saffron
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 cups frozen peas
• 500 g large shrimp (21/25 size), peeled and deveined, with tail
• 28 fresh mussels
• 2 tablespoons each fresh parsley and chives, chopped
• 8 lemon wedges
  

Garlic Olive Oil Dip

• ½ cup grated parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon hot pepper flakes
• 1 cup olive oil
• 1 teaspoon each fresh parsley and chives, chopped
• 1 baguette

1. For the Garlic Olive Oil Dip: In a shallow bowl, combine the parmesan, garlic and hot pepper flakes. Top with the olive oil, parsley and chives. Set aside.

2. Heat a PADERNO Classic Cast Iron Jumbo Cooker, PFOA-Free, Non-Stick, Black, 4.8-qt over medium-high; add the oil. Add the onions; cook, stirring, until softened, about 2 minutes. Add the garlic and cook, stirring, for 1 minute more.

3. Add the tomatoes and their juices, and the paprika. Bring to a boil; reduce heat to medium and cook, stirring often, for 5 – 7 minutes or until thickened.

4. Add the rice, stirring to coat. Add the wine; cook, stirring, for 1 minute.

5. Stir in the fish stock, saffron, salt and pepper; bring to a boil.

6. Reduce heat to medium-low, cover and let cook for 15 minutes. Do not lift the lid or stir again during this time.

7. Uncover; evenly distribute peas, shrimp and mussels on top of rice mixture. Cover again and cook for 10 minutes, or until the mussels are open (discard any that do not open). Let paella rest, uncovered, for 5 – 10 minutes.

8. Sprinkle paella with parsley and chives; garnish with lemon wedges. Serve with sliced baguette and Garlic Olive Oil Dip.

Tip: To check the freshness of mussels, tap on each shell, discarding any that don’t close when tapped.