Spanish Seafood Paella with Saffron

Name: Spanish Seafood Paella with Saffron
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 350 g Bomba or Arborio rice; 750 ml Chicken broth; 0.1 g Saffron threads; 3 tbsp Olive oil; 1 medium Onion, chopped; 3 cloves Garlic, minced; 1 medium Red bell pepper, diced; 1 tbsp Tomato paste; 400 g Canned diced tomatoes; 300 g Large shrimp, peeled and deveined; 500 g Mussels, cleaned; 200 g Calamari rings; 1 tsp Smoked paprika; null to taste Salt and freshly ground black pepper; 1 piece Lemon, cut into wedges (for serving); null handful Fresh parsley, chopped (for garnish)

Difficulty

medium

Time

Price Category

expensive

Calories

Medium

Savor the flavors of Spain with this vibrant and delicious seafood paella! Featuring saffron-infused rice, beautifully golden and packed with fresh seafood like shrimp, mussels, and calamari, it's a true celebratory dish. Perfect for family gatherings or entertaining friends, where everyone can share in the joy of Mediterranean cuisine. Prepare this authentic meal and bring a taste of Spain to your table!

Steps

Preparation

In a small bowl, steep saffron threads in 60 ml of warm chicken broth for 10 minutes. Prepare all vegetables and seafood.

Build the Base

In a large paella pan or wide, shallow skillet, heat 2 tbsp of olive oil over medium heat. Add chopped onion and bell pepper, sauté for 5-7 minutes until softened. Add minced garlic and smoked paprika, cook for another 1 minute until fragrant. Stir in tomato paste and diced tomatoes, cook for 5 minutes.

Add Rice and Broth

Add the rice to the pan and stir to coat all grains with the vegetable mixture. Pour in the saffron-infused broth and the remaining chicken broth. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, or until the rice has absorbed most of the liquid and is almost tender. Do not stir!

Incorporate Seafood

Arrange the shrimp, mussels, and calamari on top of the rice. Cover the pan (if you have a lid, or use foil) and cook for another 5-10 minutes, or until the mussels have opened, the shrimp are pink, and the calamari is tender. Discard any mussels that did not open.

Rest and Serve

Remove the paella from the heat and let it rest for 5 minutes. Garnish with fresh chopped parsley and lemon wedges. Serve immediately.

	Per 100g	Per Serving 350g
Calories	180 kcal	630 kcal
Protein	12g	42g
Fat	5g	17.5g
Carbohydrate	22g	77g
Fiber	1g	3.5g
Sugar	2g	7g

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seafood

stewed

for guests

main course

hearty

Spanish

all seasons

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Spanish Seafood Paella with Saffron

Difficulty

Time

Price Category

Calories

ingredients

Steps

Preparation

Build the Base

Add Rice and Broth

Incorporate Seafood

Rest and Serve

Extra Tips

► Avoid over-stirring the rice during cooking to allow the delicious, crispy 'socarrat' crust to form at the bottom.

► Use a wide, shallow paella pan for the best results, as this helps the rice cook evenly.

► Add the seafood only in the final stages of cooking to prevent overcooking and keep it juicy and tender.

Nutrition