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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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