🟡
Medium
Ingredients
- 300 short-grain paella rice (Bomba or Calasparra)
- 400 g mussels
- 300 g large shrimp
- 200 g squid, cut into rings
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can diced tomatoes (400g)
- 1 liter seafood or chicken stock
- 0.5 teaspoon saffron threads
- 100 ml dry white wine
- 100 g fresh peas
- 6 asparagus spears
- 4 tablespoons extra virgin olive oil
- to taste sea salt and black pepper
- 1 lemon, cut into wedges
- handful fresh parsley, chopped
Instructions
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1Heat the stock in a separate pot and steep the saffron threads in it for 10 minutes.
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2Heat olive oil in a large paella pan (40cm diameter) over medium heat. Sauté the diced onion and bell pepper for 3-4 minutes until softened.
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3Add minced garlic and cook for 1 minute until fragrant. Stir in the rice and toast it for 2-3 minutes, stirring constantly.
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4Pour in the white wine and let it be absorbed by the rice. Add the canned tomatoes and stir well.
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5Gradually add the hot saffron-infused stock, one ladle at a time, stirring occasionally. Allow each addition to be mostly absorbed before adding more (approximately 18-20 minutes total).
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6When the rice is almost cooked but still has slight resistance, add the shrimp, mussels, and squid, distributing them evenly across the pan.
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7Scatter the peas and asparagus over the top. Continue cooking for 5-7 minutes until the seafood is cooked through and the rice is tender.
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8Season with sea salt and black pepper to taste. Remove from heat and let rest for 5 minutes covered with foil.
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9Garnish with fresh parsley and serve with lemon wedges on the side.