🟡
Medium
Ingredients
- 300 short-grain rice (bomba or paella rice)
- 400 g shrimp, peeled and deveined
- 300 g mussels, cleaned
- 200 g squid, cut into rings
- 1 pinch of saffron threads
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 200 g green peas
- 800 ml fish or seafood stock
- 100 ml white wine
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- to taste salt and black pepper
- 1 lemon, cut into wedges
- fresh parsley for garnish
Instructions
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1Steep saffron threads in 100 ml of warm stock for 10 minutes to release their color and flavor.
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2Heat olive oil in a large paella pan (or wide shallow pan) over medium heat. Sauté onion, garlic, and red bell pepper until softened, about 5 minutes.
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3Add the squid and cook for 3-4 minutes until slightly golden. Season with smoked paprika, salt, and pepper.
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4Pour in white wine and simmer for 2 minutes to allow some alcohol to evaporate.
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5Add the rice and stir well to coat with oil, cooking for 2-3 minutes until lightly toasted.
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6Pour in the remaining stock along with the saffron-infused liquid. Bring to a boil, then reduce heat to medium-low. Do not stir from this point forward.
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7Simmer for 18-20 minutes until rice is almost tender and has absorbed most of the liquid.
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8Arrange shrimp, mussels, and peas on top of the rice. Cook for another 5-7 minutes until shrimp are pink and mussels have opened (discard any unopened ones).
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9Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
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10A crispy bottom layer of rice (socarrat) is desirable and adds authentic flavor.