The Ultimate Spanish Paella Recipe: A Fusion of Flavors and Cuban Hot Sauce

Ingredients:

• 5 cups Bomba or Calasparra rice
• 2 large onion, finely chopped
• 2 red bell pepper, diced
• 2 green bell pepper, diced
• 2 orange bell pepper, diced
• 6 cloves of garlic, minced
• 1 can of tomato paste
• 14 oz mahi-mahi, cubed
• 14 oz snapper, cubed
• 25 large shrimp, peeled and deveined
• 10 oz squid, sliced into rings
• 10 sea scallops
• 16 lobster tails, halved lengthwise
• Mix Paella seasoning to taste
• 1 tsp sweet paprika
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 2 bay leaves
• A pinch of saffron threads
• Olive oil
• Salt to taste
• Lemon wedges for serving
• Barbaro Mojo Hot Sauce (for serving)

Instructions:

1. Heat olive oil in a large paella pan over medium heat. Add the chopped onions and bell peppers. Sauté until softened, about 5 minutes.
2. Add minced garlic and tomato paste. Cook for another 2-3 minutes until fragrant. This mixture is called "sofrito" and forms the flavor base of our paella.
3. Add the Mahi-mahi and snapper cubes. Cook for 2-3 minutes, then add the shrimp and cook for another minute.
4. Incorporate the squid rings and sea scallops. Stir gently to combine.
5. Mix Paella seasoning (salt, sweet paprika, parsley, black pepper). Sprinkle this mixture evenly over the seafood in the pan. Crumble in the bay leaves. Stir gently to distribute the spices evenly.
6. Add the saffron threads directly into the hot stock in the paella pan. Gently stir to ensure the saffron is evenly distributed throughout the liquid. Allow the saffron to infuse its flavor and distinctive golden color into the stock for a minute or two.
7. Once boiling, sprinkle the rice evenly across the pan. Gently shake the pan to distribute the rice, but do not stir.
8. Reduce heat to low and simmer for about 18-20 minutes, or until the rice is almost tender.
9. Place the halved lobster tails on top of the rice. Continue cooking for another 5-7 minutes until the lobster is cooked through and the rice has formed a crispy bottom layer (called "socarrat").
10. Remove from heat and let stand for 5-10 minutes before serving.

Serve your paella straight from the pan, garnished with lemon wedges. For an extra kick, offer some Barbaro Mojo Hot Sauce. This Cuban-style hot sauce adds a spicy, garlicky flavor that complements the rich seafood perfectly.

¡Buen provecho! This seafood paella is a true taste of Spain with a Caribbean twist. The combination of flavors and textures will transport you straight to the sunny shores of Valencia, with a detour through Havana. Remember, the key to a great paella is not stirring once you've added the rice – this allows the delicious socarrat to form at the bottom.

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