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Ingredients:

  • 250g Spanish sofrito

  • 2 liters Paella broth

  • 400 grams Bomba rice

  • 2 Seabass

  • 8 Scallops

  • Grate Good-style Alioli

Spanish sofrito (Grate Goods-style):

Slowly cook everything until 80% of the water has evaporated. Stir well and let it rest.

Paella broth:

  • Seabass bones
  • 3 liters Water
  • 250g Spanish sofrito
  • 2g Saffron

Start with cold water and skim off any foam for a clear broth. Bring to a boil, let it simmer for 20 minutes, then strain through a sieve.

Alioli (Grate Goods-style)

Make a traditional mayonnaise and add the garlic and seasoning at the end. Store in a plastic container or piping bag.

Seabass and Scallops

Clean the seabass and cut the two fillets diagonally in half. Set aside for the rice. Sprinkle the seabass and scallops with Grate Goods Seafood Seasoning and let marinate for 2 hours.

Step by step

Step 1:

Use a paella pan for four people. Add oil to the pan, then the 250g Spanish sofrito, cook for 1 minute, and add the paella broth.

Step 2:

Once boiling, add the rice in a circular motion to ensure even distribution.

Step 3:

Cook for 11 minutes on high heat, then 7 minutes on medium heat.

Step 4:

While the rice is cooking, sear the seabass fillets and scallops until nicely colored, then set aside.

Step 5:

Two minutes before the rice is done, place the seabass and scallops in the pan, flesh side down.

Step 6:

Let rest for 5 minutes after cooking.

Step 7:

For presentation, drizzle Grate Goods-style alioli over the dish and garnish with finely chopped chives.