Spain’s sunshine in a pan — saffron rice studded with prawns, mussels and rings of squid, cooked until a crisp golden socarrat forms at the bottom. Keep the rice undisturbed once the stock goes in, and let the pan rest before serving.
Ingredients
- 300g Bomba or Arborio rice
- 200g raw prawns
- 12 mussels, scrubbed
- 150g squid rings
- 1 onion, finely chopped
- 1 red pepper, diced
- 3 garlic cloves, minced
- 1 large tomato, grated
- 1 pinch saffron threads
- 800ml hot fish or chicken stock
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 lemon, cut into wedges
Method
- Bloom the saffron: soak the saffron threads in the hot stock for 10 minutes.
- Sauté the sofrito: heat the oil in a wide pan, soften the onion and pepper, then add the garlic, tomato and smoked paprika and cook until thick.
- Toast the rice: add the rice and stir to coat it in the sofrito, then spread it out evenly.
- Add the stock: pour in the saffron stock and shake the pan to settle the rice. Do not stir from this point.
- Add the seafood: arrange the prawns, mussels and squid on top. Simmer for 18–20 minutes until the rice is tender.
- Rest and serve: cover and rest for 5 minutes, then serve from the pan with lemon wedges.
Recipe Card — Seafood Paella
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 4
Category: Main Dishes · Seafood · Rice & Noodles
Course: Rice & Noodles
Cuisine: Spanish