2 squid
8 shrimp with heads and shell
1 whole lobster tail
12 mussels
1 garlic clove, minced
1/2 red sweet pepper, diced
2 ripe tomatoes, blanch peel, remove core and seeds
1 teaspoon sweet paprika
pinch of saffron
2 cups Bomba rice
8 cups seafood stock
5 tablespoons extra virgin olive oil

Cut the garlic clove into halves and use one half to rub the bottom of the paella pan. Add oil to the center of the pan, switch on low-medium heat. Add lobsters to the pan, saute on medium heat on each side for 2-3 minutes total. Add shrimp to the center and take the lobsters off the pan. Saute shrimp on medium heat on each side for 2-3 minutes. Add the squid to the center of the pan, take off the shrimp, saute on medium heat for 1-2 minutes.

Take squid off the pan. Add bell pepper, saute for 5 minutes. Add garlic, saute on low heat for 30 seconds. Add smoked paprika. Add tomato flesh and saute on low heat for 5 minutes. On low heat add rice to the center of the pan. Distribute the rice evenly all over the pan. Add the stock and saffron. When the stock starts boiling add the mussels. Keep on high heat boiling for 4-6 minutes until you can see the rice grains through the stock.

Lower the heat when the rice is al dente. Increase the heat until medium heat for 20-40 seconds. Then turn the heat off and cover the pan with a kitchen towel and steam for 5
minutes.

From the Kitchen of Brett Broussard

1 cup mayonnaise
1/3 cup apple cider vinegar
3 teaspoons water
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1/4 cup brown sugar
1 teaspoon Cayenne pepper

Combine mayonnaise, vinegar, Worcestershire sauce, salt, garlic powder, onion powder,
pepper, brown sugar, Cayenne pepper, and ho

From the Kitchen of Brett Broussard

1/2 cup soy sauce
1/2 cup sugar
1/2 cup mirin

Combine the 1/2 cup soy sauce, 1/2 cup sugar and 1/2 cup mirin in a small saucepan.
Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heat element immediately. Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.

From the Kitchen of Brett Broussard

2 cans 14.5 ounce cans of stewed tomatoes
1 can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt to taste
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

Place tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper in a food processor; blend until smooth. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. Stir in blended tomato sauce and white wine.

From the Kitchen of Brett Broussard

3/4 cup neutral oil (canola,vegetable, or avocado)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 juice of one lime
1 bunch cilantro, large stems discarded, finely chopped
1/2 bunch Italian parsley, large stems discarded, finely chopped
3 scallions, finely chopped
2 Hatch chiles, already roasted and peeled, finely chopped
1 medium shallot, finely chopped
salt and pepper to taste

Combine the olive oil, red wine vinegar, and lime juice in a bowl. Drizzle in the vegetable oil in a steady stream and whisk with a fork to incorporate. Once it's blended, add the
cilantro, parsley, scallions, hatch chiles, and shallots. Stir gently to incorporate all of the flavors. Season with salt and pepper to taste. Let the chimichurri sauce rest for about
45-60 minutes to allow flavor development. This can rest at room temperature instead of the fridge if serving within a few hours. Otherwise store in fridge.