Dinner
Spanish Seafood Paella with Portuguese Piri-Piri
Piri-Piri Seafood Paella
Spanish-Portuguese fusion seafood paella combining saffron-golden rice, prawns, and mussels nestled into a crispy socarrat base. Finished with a glossy piri-piri chilli drizzle, fresh parsley, and lemon for brightness and acidity throughout the dish.
$10
20 minsPrep
30 minsCook
50 minsTotal
HardLevel
Nutrition per serving
728Calories
36.8gProtein
24.2gFat
82.1gCarbs
7.6gSugar
4.3gFiber
1247mgSodium
172mgChol
3.8gSat Fat
598mgPotassium
95mgCalcium
5.2mgIron
8.4mcgVitamin B12
95mgVitamin C
egg-free
gluten-free
protein-rich
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Scrub the mussels and peel the prawns. Dice the onion, pepper, and tomato. Mince the garlic. Crush saffron into warm stock.
2
Sweat
Soften the onion, pepper, and garlic in olive oil over medium heat for 4 minutes until soft, sweet, and deeply fragrant.
3
Toast
Stir in the paella rice and tomato over medium heat for 2 minutes until the grains turn glossy and fully coated.
4
Simmer
Pour in the saffron stock over low heat for 14 minutes until the rice drinks up most of the liquid.
5
Steam
Nestle the prawns and mussels in over medium heat for 5 minutes until the shells open and the prawns turn bright pink.
6
Crisp
Cook over high heat for 2 minutes until the rice base sets into a toasted golden socarrat crust.
7
Plate
Drizzle the piri-piri sauce over the paella, scatter fresh parsley, squeeze lemon, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g13 oz prawns and mussels, cleaned
- 6 tbsp6 tbsp olive oil
- 140g2.5 oz / 1 small onion
- 160g3 oz / 1 small red bell pepper
- 88 garlic cloves
- 240g4 oz / 1 medium ripe tomato
- 1/2 tsp1/2 tsp saffron threads
- 200g1/2 cup paella rice
- 600ml1 1/4 cup seafood stock
- 2 tbsp2 tbsp piri-piri sauce
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp kosher salt
- 22 fresh lemon
- 16gsmall handful parsley
