Seafood Paella
A classic Spanish seafood paella: Bomba rice cooked in saffron seafood stock with prawns, squid, mussels and clams, smoked paprika and grated tomato, finished to develop the prized socarrat crust. Contains seafood; gluten-free.
⏱️ Prep: 20 min🍳 Cook: 40 min
Nutrition
540
Calories
38g
Protein
58g
Carbs
18g
Fat
Ingredients
| 300 g | Bomba rice | |
| 750 ml | seafood stock (or fish stock) | |
| 4 tbsp | 60 ml | olive oil |
| 300 g | raw prawns, peeled and deveined | |
| 200 g | squid rings | |
| 12 | mussels, scrubbed | |
| 12 | clams, scrubbed | |
| 1 | onion, finely chopped | |
| 4 | garlic cloves, minced | |
| 1 | red bell pepper, sliced | |
| 1 | tomato, grated | |
| 1 tsp | 5 ml | smoked paprika |
| 1/2 tsp | 2.5 ml | saffron threads |
| — | salt | |
| — | pepper |
Instructions
- Heat the oil in a paella pan. Sauté the prawns and squid for 1 minute, then remove and set aside.
- In the same pan, add the onion, garlic and bell pepper; cook until soft, about 4 minutes.
- Add the grated tomato and smoked paprika; cook for 3 minutes. Add the rice and stir to coat, then spread evenly.
- Pour in the hot stock mixed with saffron. Bring to a boil, then reduce to medium and cook for 10 minutes without stirring.
- Arrange the mussels, clams, prawns and squid on top, pushing them slightly into the rice. Cook for another 10-12 minutes until the rice is tender, the liquid is absorbed and the shellfish open (discard any that remain closed).
- Rest for 5 minutes and serve with lemon wedges. Chef's tip: use a wide, shallow pan for maximum surface area — the thin layer of rice cooks evenly and creates the coveted socarrat.