Seafood paella
Seafood paella is a Spanish rice dish with shrimp, mussels, and squid. The rice is cooked in a wide layer over an aromatic broth without stirring; saffron gives it a golden color.
Additional 5 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Check the seafood
Scrub mussels to remove barnacles and beards, discard broken shells and those that do not close when tapped. Remove the intestinal vein from the shrimp but keep the shell on, slice the squid into thin rings. Keep the seafood chilled.
Prepare the aromatic base
Crush the saffron and steep in a little of the measured hot stock. Grate the tomatoes and discard their skins. Heat the oil in a wide pan about 36 cm across, brown the prawns for 1 minute on each side, then set aside.
Make the sofrito
In the same pan, cook the finely chopped onion for 5 minutes, then add the garlic for 30 seconds. Stir in the grated tomato flesh and cook for 7–8 minutes until thick. Add squid, paprika and uncooked rice; stir for 2 minutes.
Start cooking the rice
Pour in all of the hot broth with the saffron infusion, add salt and distribute the rice evenly. Cook for 8 minutes at a moderate boil. After distributing the rice, do not stir it to allow the grains to absorb the liquid without excess starch.
Add the seafood
Reduce heat, place shrimp and mussels on top of the rice. Cook for another 10-12 minutes until the rice is tender with a slight firmness, the mussels have opened, and the shrimp and squid reach 63 °C. Discard any unopened mussels.
Let it rest
Remove from the heat, cover loosely and rest for 5 minutes. If the rice is still hard and the liquid has gone, add a little hot water around the edge and continue cooking before resting. Serve with chopped parsley and wedges of the listed lemon.
Little hint
Choose a pan where the rice forms a thin layer: a deep pot will give different results. Absorption depends on the type of rice and heating, so taste the grains at the end rather than relying solely on the timer.
Frequently asked questions
What should I watch out for when cooking?
Choose a pan where the rice forms a thin layer: a deep pot will give different results. Absorption depends on the type of rice and heating, so taste the grains at the end rather than relying solely on the timer.
How should I prepare the ingredients?
Scrub mussels to remove barnacles and beards, discard broken shells and those that do not close when tapped. Remove the intestinal vein from the shrimp but keep the shell on, slice the squid into thin rings. Keep the seafood chilled.
