Seafood Paella
The iconic Spanish paella with saffron rice, shrimp, mussels and squid. A festive, colorful dish that brings everyone around the table for an unforgettable feast.
Ingredients
- 400 g Rice
- 300 g Shrimp
- 300 g Mussels
- 200 g Squid (en anillos)
- 1 pinch Saffron
- 1 unit Bell pepper
- 1 litro Fish broth
- 60 ml Olive oil
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Sauté the bell pepper and squid in oil in the paella pan.
- 2
Add the rice and sauté a couple of minutes.
- 3
Pour in the hot broth with the dissolved saffron.
- 4
Cook over medium heat without stirring for 15 minutes.
- 5
Arrange the shrimp and mussels over the rice.
- 6
Cook 10 more minutes and let rest before serving.
Chef tips
Do not stir the rice once the broth is added to get the socarrat crust on the bottom.
Substitutions
Combine whatever seafood is available by season and preference.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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