🥘🦐 Surf and Turf Paella (Seafood & Steak) 🥩🌊

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🥩 THE "TURF" (Steak)

Ingredient	Amount
Top Sirloin or Flat Iron Steak	1 lb (450 g)
Garlic salt	1 tsp
Black pepper	½ tsp
Smoked paprika	1 tsp
Olive oil	2 tsp

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🦐 THE "SURF" (Seafood)

Ingredient	Amount
Large shrimp, peeled & deveined (tails on)	1 lb (450 g)
Mussels, scrubbed & cleaned	½ lb (225 g)
Clams, scrubbed & cleaned	½ lb (225 g)
Salt	½ tsp
Black pepper	½ tsp
Smoked paprika	1 tsp

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🍚 THE PAELLA RICE & BASE

Ingredient	Amount
Bomba rice (or Calasparra/Arborio)	1 cup
Seafood or beef broth, warmed	3 cups
Saffron threads	Generous pinch ✨
Onion, diced	1
Garlic cloves, minced	4
Red bell pepper, diced	1
Frozen peas	½ cup
Fresh tomato, diced	1
Lemon juice	½ lemon
Fresh parsley, chopped	¼ cup

🍋 Garnish

• Lemon wedges
• Grilled lemon halves

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👨‍🍳 STEP-BY-STEP INSTRUCTIONS

STEP 1️⃣ — Prep the Steak 🥩

1. Pat steak dry with paper towels.
2. Season all sides with garlic salt, black pepper & smoked paprika.
3. Heat olive oil in a cast-iron skillet or paella pan over high heat.
4. Sear steak 2–3 min per side for a nice crust (medium-rare: ~130°F / 54°C internal).
5. Remove & rest on a cutting board for 5–8 min. Slice into strips against the grain. 🔪

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STEP 2️⃣ — Make the Sofrito Base 🧅

1. In the same pan (keep the beef drippings — that's flavor! 🔥), reduce heat to medium.
2. Sauté onion & red bell pepper for 4–5 min until softened.
3. Add garlic & diced tomato — cook 2 more min until fragrant.
4. Add smoked paprika — stir 30 seconds.

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STEP 3️⃣ — Toast the Rice 🍚

1. Add 1 cup Bomba rice to the pan.
2. Stir to coat every grain in the sofrito — toast for 1–2 min (rice should become slightly translucent at the edges).
3. Pour in warm broth + saffron threads 🧵. Stir once, then DO NOT STIR AGAIN.
4. Bring to a gentle boil, then reduce to medium-low.
5. Cook 15–18 min until liquid is absorbed and rice is tender.

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STEP 4️⃣ — Add the Seafood 🦐🦪🐚

1. At the 10-min mark (or when rice is ~70% done):
   • Nestle mussels & clams into the rice 🐚🦪
   • Place shrimp on top 🍤
2. Cover with a lid or foil — cook 4–5 min until mussels/clams open & shrimp turn pink.

   ⚠️ Discard any mussels/clams that don't open!

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STEP 5️⃣ — Final Touches ✨

1. Remove from heat.
2. Fluff in:
   • 🫛 ½ cup frozen peas (residual heat will warm them)
   • 🍋 Juice of ½ lemon
   • 🌿 ¼ cup chopped parsley
3. Arrange sliced steak strips on top.
4. Garnish with:
   • 🍋 Lemon wedges & grilled lemon halves
   • 🌶️ Extra smoked paprika (optional)

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⏱️ TIMELINE OVERVIEW

Time	Action
0:00	Season & sear steak → rest
0:10	Build sofrito
0:15	Add rice, broth, saffron
0:25	Add seafood, cover
0:30	✅ Serve!

Total time: ~30 minutes ⏱️

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💡 PRO TIPS

Tip	Why
🔥 Use a paella pan or wide cast-iron	Paella needs a wide, shallow surface for even cooking
🚫 Don't stir the rice after adding broth	Stirring releases starch = mushy rice
🧵 Bloom saffron in warm broth first	Maximizes color & aroma
🥩 Rest the steak before slicing	Juices redistribute = tender bites
🦐 Add shrimp LAST	They cook fast — overcooking = rubbery

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¡Buen provecho! 🎉🌊🥩