Seafood Paella
Saffron rice cooked in a wide pan with shrimp, mussels, and squid until a crisp socarrat forms on the bottom.
Serves 6
Prep 25 min
Cook 45 min
Ingredients
- 1/4 cup olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 cup grated tomato
- 2 teaspoons smoked paprika
- 2 cups Bomba or short-grain rice
- 1/2 teaspoon saffron threads
- 5 cups hot fish or chicken stock
- 1/2 lb squid, cleaned and cut in rings
- 1 lb large shrimp, peeled
- 1 lb mussels, scrubbed
- 1/2 cup peas
- 1 lemon, cut in wedges
Steps
Step 1. Heat the oil in a wide paella pan and cook the onion and pepper for 6 minutes. Add the garlic, tomato, and paprika and cook 5 minutes.
Step 2. Add the rice and stir for 1 minute. Pour in the stock mixed with the saffron, and spread the rice evenly. Do not stir again.
Step 3. Simmer for 10 minutes. Nestle in the squid, shrimp, and mussels, and scatter the peas.
Step 4. Cook 8 to 10 minutes more, until the rice is tender, the shrimp are pink and opaque, the squid is opaque and cooked through, and the mussels have opened (discard any that stay closed).
Step 5. Turn the heat up for the last minute to crisp the bottom. Rest 5 minutes and serve with lemon.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.