this was actually for 4...
the plate is about 12" Total length. i used 1-1/2 cups of rice plus sofritto and ~1/2 cup sausage.
the "plantains" are starfruit.
i used 1/4 pound each of mahi mahi, flounder and monkfish. also 3 langostino tails, a passle of crawdad tails and some scallop ceviche with just lime juice, salt and the leek-carrot-celery mix that i used for the sofritto. the other seafood all marinated in the chardonnay; but i added mesquite liquid smoke to the flounder, starfruit trimmings to the langostino, my own blackberry vinegar to the purple monk and nothing else to the mahi mahi. each was seasoned with sel gris.
they were sauteed individually in smart balance.
the marinades all went to steam the rice.
i've never done a tapas paella this small before, but the technique is the same for any size except that i usually add chicken and maybe wild mushrooms.
i was fairly liberal with the saffron.
the 12-year balvenie double wood (1st whiskey barrel then sherry) served admirably as my cooking wine.
