Name: Seafood Paella
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups Bomba or Calasparra Rice; 4 cups Seafood Stock; 12 pieces Large Shrimp, shell-on; 12 pieces Fresh Mussels, scrubbed; 1/2 lb Squid Rings; 1/2 tsp Saffron Threads; 3 tbsp Extra Virgin Olive Oil; 1 medium Spanish Onions, finely chopped; 1 large Red Bell Pepper, diced; 4 cloves Garlic, minced; 2 medium Grated Tomatoes; 1 tsp Smoked Paprika (Pimentón)

Seafood

Seafood Paella

Transport your taste buds to the shores of Valencia with this vibrant, saffron-infused seafood paella. Packed with succulent shrimp, tender mussels, and perfectly cooked Bomba rice, it is a coastal masterpiece that celebrates the best of the Mediterranean.

Prep

20m

Cook

40m

Serves

Calories

485kcal

Qty	Ingredient
2 cups 400 g	Bomba or Calasparra Rice
4 cups 950 ml	Seafood Stock
12 pieces 300 g	Large Shrimp, shell-on
12 pieces 450 g	Fresh Mussels, scrubbed
1/2 lb 225 g	Squid Rings
1/2 tsp 0.5 g	Saffron Threads
3 tbsp 45 ml	Extra Virgin Olive Oil
1 medium 150 g	Spanish Onions, finely chopped
1 large 150 g	Red Bell Pepper, diced
4 cloves 12 g	Garlic, minced
2 medium 200 g	Grated Tomatoes
1 tsp 2 g	Smoked Paprika (Pimentón)

2 Method

Step 1. Warm the seafood stock in a saucepan and add the saffron threads to infuse. Keep it on a low simmer.

Step 2. Heat olive oil in a 15-inch paella pan over medium heat. Sauté the shrimp and squid rings for 2 minutes until just cooked. Remove and set aside.

Step 3. In the same pan, add the onion and red pepper. Sauté until softened, about 5 minutes. Stir in the garlic, grated tomatoes, and smoked paprika. Cook for 3-4 minutes until the mixture (sofrito) darkens and thickens.

Step 4. Add the rice to the pan and stir well for 1-2 minutes to coat every grain with the sofrito oil.

Step 5. Pour in the hot saffron-infused stock. Stir once to distribute the rice evenly. Do not stir again from this point forward.

Step 6. Simmer on medium-low for about 15 minutes. As the liquid reduces, nestle the mussels and the pre-cooked shrimp and squid back into the rice.

Step 7. Continue cooking for another 5-8 minutes until the liquid is absorbed. Listen for a light crackling sound—this indicates the 'socarrat' (caramelized rice crust) is forming at the bottom.

Step 8. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving with lemon wedges.

·
Never stir the rice once the stock is added; stirring releases starch and makes the paella creamy rather than dry and distinct.
·
The 'socarrat' is the toasted gold crust at the bottom of the pan and is considered the best part of the dish.
·
Use shell-on shrimp to provide more depth of flavor to the rice.
·
If you don't have a paella pan, use the widest, shallowest stainless steel skillet you own.