Seafood Paella

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 806
• Protein: 50 g
• Carbs: 96 g
• Fat: 22 g

Ingredients

• 400 g White rice ( raw )
• 12 piece Shrimp ( whole )
• 500 g Mytilus edulis ( cleaned )
• 300 g Loligo vulgaris ( in rings )
• 1 piece Onion ( finely sliced )
• 1 piece Red bell pepper ( in strips )
• 3 piece Garlic ( minced )
• 2 piece Round tomato ( grated )
• 100 g Green peas ( shelled )
• 4 tbsp Extra virgin olive oil
• 1 pinch Saffron
• 1 tsp Smoked paprika
• 100 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Fish stock ( hot )

Instructions

1. Sear the seafood

   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. Make the sofrito

   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. Toast the rice

   Pour in the white rice. Stir so each grain is coated in fat and becomes translucent. Add smoked paprika and saffron.

4. Add liquid and simmer

   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. Finishing and resting

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for 24 hours. Reheat gently in a pan with a splash of water to avoid drying the rice.