Seafood paella
Golden saffron rice crowned with prawns, mussels and squid. A dish for sharing straight from the pan.
- 65 min25 prep · 40 cook
- HardDifficulty
- 720 kcalper serving
Ingredients
- Bomba rice400 g
- Large prawns8
- Mussels, cleaned500 g
- Squid, in rings300 g
- Clams250 g
- Hot fish stock1.2 l
- Red pepper1
- Ripe tomatoes, grated2
- garlic3 cloves
- Sweet paprika1 tsp
- saffron1 pinch
- Olive oil6 tbsp
- Lemon1
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Steam the mussels in a covered pan with a splash of water until they open. Strain and keep the liquid.
- 2
Heat the oil in the paella pan, sear the prawns on both sides with a little salt and set them aside.
- 3
Fry the squid and the diced pepper, then the garlic and tomato, until the sofrito is thick.
- 4
Add the paprika and the rice and stir for a minute. Pour in the stock, the mussel liquid and the saffron, and taste for salt.
- 5
Cook 10 minutes on high heat without stirring, then add the clams and cook 8 more minutes on low.
- 6
Arrange the prawns and mussels on top, cover with a cloth and rest. Serve with lemon wedges.
Tips and questions
- Can I use frozen seafood?
- Yes, but thaw it in the fridge and drain it well. Add the prawns near the end so they stay juicy.
- What if some mussels or clams do not open?
- Throw them away. Also discard any that are open and do not close when tapped before cooking.
- Can I reheat leftover paella?
- Keep it in the fridge and eat it within a day. Reheat in a frying pan with a splash of stock; do not freeze it, the seafood turns rubbery.
Enjoy your meal!
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