Seafood Paella with Spinach and Arugula

TOTAL: 30 min; 4 to 6 servings

Quick-cooking Bomba rice has a distinctive chewiness that's
perfect in recipes like Amaryll Schwertner's outrageously 
crusty and very fast seafood paella.

 1/4 cup extra-virgin olive oil, preferably Spanish
 1 bunch scallions. white, light-green and dark-green
   parts, thinly sliced (1 1/2 cups)
 4 packed cups baby spinach and arugula  (6 ounces)
 2 cups Bomba rice (1S ounces)
 7 cups low-sodium, chicken broth
 1 medium tomato. seeded and diced
 1/2 teaspoon smoked paprika
 1/4 teaspoon saffron threads, crushed and mixed with
   1 tablespoon water
Kosher salt and freshly ground pepper
 1 pound peeled and daveined medium shrimp
 1 pound mussels, scrubbed

1. Heat the olive oil in a deep 12-inch skillet. 
Add the sliced scallions and cook over high heat for 1 minute, until barely softened.
Add the spinach and arugula and cook, stirring, just until wilted, about 2 minutes. 
Add the rice and cook, stirring until its coated with the olive oil
and the grains begin to turn a milky white color, about 3 minutes.

2. Stir 3 1/2 cups of the broth into the rice. 
Add the tomatoes, paprika. saffron, water. 1 tablespoon of kosher salt and 
1/2 teaspoon freshly ground pepper; bring to a boil. 
Cook over moderately high heat, stirring occasionally until some
of the chicken broth has been absorbed, about 5 minutes. 
Add the remaining 3 1/2 cups of broth and cook
over moderately high heat, without stirring at all, until the level
of liquid is just under the surface of the rice, about 5 minutes.

3. Working quickly, arrange the shrimp and mussels 0n top of
the rice, tucking them slightly under the surface. 
Continue cooking over moderate heat just until the shrimp curl and turn
Pink, the mussel shells open and the rice is tender and starting to sizzle 
and fomr a crust on the bottom at the skillet, about 10 minutes longer. 
Serve the paella at once.

(serve with a Spanish red wine)


supertast
BOMBA ~EClPEs
ICED H ORCH MA Soak raw lIo,llba rice overrr igtl tin uii 1k
a long with a cinnamon sTick or lemon scat and a halved
varil I Ia bean: or crushed saffron and orange zest. AcId
sugar and p urea in a blender; .ntra in and nerve over ice.
RICE PUDDING Simmer plain cooked ~omba irr wtloie
milk without ,sti rn hg until the milk tilickn ns: a dd Fin e~
grated lame on zest, pure vanilla extract and confectioners'
sugar to taste. Serve at room tam pemtu no.
TOASTED RICE SEASONING In a dry skillet, toast raw

Bombs until goide 0. then grind it iii a coffee mill with sea
salt, pepper, and orange coat, dried ch lies or cardainnool:
sprinkle over grilled meats or roasted vegetables.

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104   FOOD & WINE * JUNE2057

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