Spanish · Dinner
Seafood Paella
Valencian seafood paella with bomba rice cooked in saffron-tomato sofrito stock, layered with squid, shrimp, and mussels, finished with a crisp socarrat and lemon wedges.
$$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
16gFat
52gCarbs
5gSugar
3gFiber
780mgSodium
185mgChol
Goes well with
Provence roseProvence rose — A refreshing pairing for...
local
Albarino from Rias BaixasAlbarino from Rias Baixas — A refreshing...
international
Instructions
1
Prep
Slice squid into 1cm rings, devein shrimp, grate tomato and garlic, dice onion and capsicum, chop parsley, cut lemon into 2 wedges, scrub mussels, and steep saffron threads in 4 tbsp hot stock.
2
Sweat
Heat olive oil in a 30cm paella pan over medium 1 minute. Add onion and capsicum with 0.5 tsp salt, cook 6 minutes until softened.
3
Build
Stir in grated garlic and pimenton off heat 15 seconds, return to medium, add grated tomato, cook 5 minutes until darkened and oil separates at edges.
4
Toast
Add bomba rice and toast over medium 90 seconds until translucent. Pour in saffron stock, remaining stock, 0.5 tsp salt, and pepper; level rice and bring to vigorous simmer over medium-high 2 minutes.
5
Simmer
Lower to medium, simmer undisturbed 12 minutes until most liquid absorbs and bubbles break across surface. Nestle shrimp, squid, and mussels hinge-down, cover loosely with foil, cook 6 minutes until mussels open.
6
Crisp and plate
Raise heat to medium-high 90 seconds for base to caramelize into socarrat. Cover with kitchen towel, rest 5 minutes, discard unopened mussels, scatter parsley, serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) cleaned squid bodies
- 160g (5.6 oz) large shell-on shrimp
- 120g (4.2 oz) live mussels
- 170g (6 oz) bomba rice
- 600ml (2 1/2 cup) hot fish stock
- 0.5 tsp saffron threads
- 200g (7 oz) ripe tomato
- 120g (4.2 oz) yellow onion
- 60g (2.1 oz) red capsicum
- 4 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 1 tsp sweet pimenton
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 1 lemon