Seafood
Classic Spanish Seafood Paella
★★★★★ 4.9 (456 reviews)
Difficulty: Medium
#spanish
#seafood
#rice
#classic
Valencia at its finest: saffron-stained bomba rice cooked in a wide pan with shrimp, mussels, clams, and squid. The sacred socarrat -- the crispy rice crust -- is everything.
Ingredients
- 400g bomba or Arborio rice
- 500g mixed seafood (shrimp, mussels, clams, squid)
- 1 onion, diced
- 4 garlic cloves
- 1 red pepper, diced
- 1 can crushed tomatoes
- 1.2L hot seafood or fish stock
- 1 tsp saffron threads, steeped in hot water
- 2 tsp smoked paprika
- Olive oil, salt, lemon, parsley
Method
- Steep saffron in 100ml hot water 10 minutes.
- Heat olive oil in a paella pan. Cook onion and pepper 8 minutes. Add garlic and paprika.
- Add tomatoes and cook down 5 minutes. Add rice, stir to coat 2 minutes.
- Pour over hot stock and saffron liquid. Do not stir again. Simmer 15 minutes on medium.
- Arrange seafood on top, pressing into rice. Cook 10 more minutes. Finish under broiler 2-3 minutes for socarrat.
