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We got some beautiful seafood and I continually change my mind but dinner developed into a paella/risotto πŸ€·πŸ»β€β™‚οΈ using the seared scallops as an appetizer and the pan fond/browning as the base flavour to the dish and building from there.

Ingredients
Olive Oil
Paprika
Garlic
Shallots
Chicken Stock
Saffron
Arborior Rice (Bomba Rice is proper)
Green Peas
Charred Lemon
Fresh Thyme

Cook
Deglazed with the veg cooking down, adding paprika – continue to cook. Adding chicken stock, saffron and bring to a simmer. Adding the rice to the pan stirring ONCE to let everything settle evenly. Once almost cooked, topping with the mussels and fragrant fresh thyme, covered with foil 5-8 minutes while I grilled the monster shrimp. Topped with the shrimp while it’s resting uncovered.

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