Spanish Seafood Paella, Savory Saffron Rice Rich with Ocean Flavor

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• 400 grams paella rice or bomba rice
• 250 grams fresh medium-sized shrimp
• 200 grams fresh squid, cut into rings
• 200 grams green mussels, cleaned
• 1 liter fish stock or shrimp stock
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 red tomatoes, grated
• 1 red bell pepper, diced
• 100 grams green beans, cut into 3 cm (1.2 in) pieces
• 1/2 tsp saffron
• 1 tsp paprika powder (smoked paprika)
• 5 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 tbsp chopped parsley for garnish

👩‍🍳 Instructions

1. 1 Heat the fish stock in a small pot, add the saffron, let it come to a gentle boil, then lower the heat to keep it warm throughout the cooking process.
2. 2 Heat the olive oil in a paella pan or a large, flat skillet over medium heat.
3. 3 Sauté the shrimp briefly for about 1-2 minutes until they change color, then remove and set aside. Do the same with the squid, then remove and set aside.
4. 4 In the same pan, sauté the onion and garlic until fragrant and softened.
5. 5 Add the grated tomatoes, paprika powder, salt, and pepper. Cook until the seasoning is well combined and the tomato liquid reduces, about 5 minutes.
6. 6 Add the red bell pepper and green beans, stir well and cook for 2 minutes.
7. 7 Pour the rice into the pan and stir well with the seasoning for 1-2 minutes so the rice is coated with the oil and spices.
8. 8 Gradually pour the hot saffron broth over the rice, spreading it evenly. Do not stir after this point so a layer of socarrat (crispy rice crust) forms at the bottom of the pan.
9. 9 Cook over medium heat for 10 minutes without stirring, then lower the heat and cook for another 8-10 minutes until the broth reduces and the rice is almost done.
10. 10 Arrange the shrimp, squid, and green mussels on top of the rice, pressing gently so they sink partway into the rice.
11. 11 Cook for another 5-7 minutes until the mussels open and the rice is fully cooked with a slightly crisp texture at the bottom.
12. 12 Turn off the heat, sprinkle lemon juice over the top, cover the pan with a clean cloth or aluminum foil, and let it rest for 5 minutes before serving.
13. 13 Sprinkle with chopped parsley and serve straight from the pan with fresh lemon wedges.

💡 Tips

📊 Nutrition Facts / serving

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