Name: Saffron Seafood Paella
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups Bomba rice (or Arborio); 4 cups Seafood or chicken broth; 0.5 tsp Saffron threads; 3 tbsp Extra virgin olive oil; 12 oz Large shrimp, peeled and deveined; 1 lb Fresh mussels, scrubbed; 1 medium Yellow onion, finely diced; 1 medium Red bell pepper, diced; 4 cloves Garlic cloves, minced; 1 tsp Smoked paprika; 0.5 cup Frozen peas; 0.25 cup Fresh parsley, chopped; 1 whole Lemon wedges

Seafood

Saffron Seafood Paella

Transport your taste buds to the Mediterranean coast with this vibrant, golden-hued saffron seafood paella. A symphony of fresh shrimp, mussels, and aromatic Bomba rice, cooked to perfection with a hint of smoky paprika.

Prep

20m

Cook

40m

Serves

Calories

485kcal

Qty	Ingredient
2 cups 400 g	Bomba rice (or Arborio)
4 cups 950 ml	Seafood or chicken broth
0.5 tsp 1 g	Saffron threads
3 tbsp 45 ml	Extra virgin olive oil
12 oz 340 g	Large shrimp, peeled and deveined
1 lb 450 g	Fresh mussels, scrubbed
1 medium 150 g	Yellow onion, finely diced
1 medium 150 g	Red bell pepper, diced
4 cloves 20 g	Garlic cloves, minced
1 tsp 2 g	Smoked paprika
0.5 cup 75 g	Frozen peas
0.25 cup 15 g	Fresh parsley, chopped
1 whole 1 item	Lemon wedges

2 Method

Step 1. Infuse the broth: Heat the seafood broth in a small saucepan and add the saffron threads. Let it steep on low heat to release the golden color and aroma.

Step 2. Sauté the seafood: In a large paella pan or wide skillet, heat olive oil over medium-high heat. Sear the shrimp for 1-2 minutes per side until pink, then remove and set aside.

Step 3. Prepare the Sofrito: In the same pan, add chopped onions and red bell peppers. Sauté until softened (about 5 minutes). Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

Step 4. Toast the rice: Add the rice to the pan, stirring well to coat each grain with the oil and spices. Toast for 2 minutes to develop flavor.

Step 5. Simmer: Pour in the saffron-infused broth. Stir once to distribute the rice evenly, then do not stir again. This allows the 'socarrat' (crispy bottom) to form. Simmer on medium-low for 15-18 minutes.

Step 6. Add seafood and peas: Gently press the mussels (hinge side down), seared shrimp, and peas into the rice. Continue cooking for another 5-8 minutes until the liquid is absorbed and mussels have opened.

Step 7. Rest and serve: Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.

·
Do not stir the rice once the broth is added; this ensures the development of the 'socarrat', the prized crispy layer at the bottom.
·
Use a wide, shallow pan to ensure even heat distribution and proper liquid evaporation.
·
Ensure your mussels are fresh; discard any that are open before cooking or remain closed after cooking.