Seafood Paella
Ingredients
- 400 gWhite rice (raw)
- 12 pcShrimp (whole)
- 500 gMytilus edulis (cleaned)
- 300 gLoligo vulgaris (in rings)
- 1 pcOnion (finely sliced)
- 1 pcRed bell pepper (in strips)
- 3 pcGarlic (minced)
- 2 pcRound tomato (grated)
- 100 gGreen peas (shelled)
- 4 tbspExtra virgin olive oil
- 1 pinchSaffron
- 1 tspSmoked paprika
- 100 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LFish stock (hot)
Method
Rice infused with seafood juices, where each grain is distinct yet tender. The bottom of the pan lightly caramelizes to create the 'socarrat', a crust smelling of saffron and smoked paprika.
- 1
Heat olive oil in a wide pan. Sear the shrimp and squid until they take color. Remove and set aside to keep them juicy.
- 2
In the same oil, sweat the sliced onion and red pepper. When soft, add minced garlic and grated tomato. Reduce until a dark, thick paste forms.
- 3
Pour in the white rice. Stir so each grain is coated in fat and becomes translucent. Add smoked paprika and saffron.
- 4
Deglaze with white wine, let evaporate. Pour in the boiling fish stock. Do not stir anymore. Boil over high heat for 8 minutes, then lower the heat.
- 5
Arrange mussels, shrimp, squid, and peas over the rice. Cook until liquid is absorbed and mussels open. Let rest for 5 minutes off the heat under a cloth.
Frequently asked questions
How do you get this dish right?
- Never stir the rice after adding the stock to keep the grains distinct.
- The 'socarrat' is achieved by listening to the pan: when it starts to crackle at the end of cooking, the crust is forming.
How long does this dish keep?
Keep refrigerated for 24 hours. Reheat gently in a pan with a splash of water to avoid drying the rice.
