Seafood Paella
Paella with shrimp, squid and mussels, with an intense fish broth and its socarrat.
- Total
- 60 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- bomba rice12 oz
- shrimp8
- squid11 oz
- mussel1 lb
- fish stock1.25 qt
- tomato2
- red bell pepper1
- garlic clove3
- sweet paprika1 tsp
- saffron1 pinch
- olive oil5 tbsp
- salt1 tsp
- lemon1
Method
- 1
Steam the mussels open and reserve their strained broth. Heat the fish stock with the saffron.
- 2
In the paella pan, brown the shrimp in the olive oil 1 minute per side and set aside.
- 3
Sauté the squid rings and red pepper strips 5 minutes. Add the minced garlic and grated tomato and cook 8 minutes.
- 4
Add the sweet paprika, stir and spread the bomba rice. Toast it 1 minute.
- 5
Pour in the hot stock and mussel broth, salt and cook 10 minutes over high heat without stirring, and 8 more minutes over medium heat.
- 6
Place the shrimp and mussels on top and leave 2 minutes over high heat for the socarrat. Rest 5 minutes covered with a cloth and serve with the lemon.
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