Seafood Paella

Saffron rice cooked in one wide pan with shrimp, mussels, squid, peppers and peas, finished with lemon.

Ingredients

For 4 servings.

• 3 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tomatoes, grated
• 1 tsp smoked paprika
• 1 pinch saffron threads
• 1 1/2 cups bomba rice
• 4 cups vegetable broth
• 1/2 lb squid rings
• 3/4 lb peeled shrimp
• 1 lb mussels
• 1 cup frozen peas
• 1 tsp salt
• 1 lemon
• 2 tbsp chopped parsley (optional topping)

Method

1. Warm the broth with the saffron. Heat the oil in a wide pan and soften the onion and pepper for 6–7 minutes.
2. Add the garlic, grated tomato, paprika and squid and cook for 3 minutes, until thick.
3. Stir in the rice to coat, pour in the hot broth with the salt and spread the rice evenly. From now on, don’t stir.
4. Simmer for 12 minutes, then press the shrimp and mussels into the rice, scatter the peas and cook for 8–10 minutes more, until the rice is tender and the mussels open (throw away any that stay shut).
5. Rest off the heat for 5 minutes under a towel, then serve with lemon wedges and parsley.

Diets and allergens

Nutrition per serving

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