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Seafood paella
Also known as paella de marisco · paella marinera · seafood paela · paella with seafood
Saffron rice cooked wide and shallow with prawns and mussels, lemon over the top, the crust at the pan’s base fought over.
Typical serving
620 kcal
usually 480–790 kcal
 Protein | 32 g |
|---|---|
 Carbs | 78 g |
 Fat | 20 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a wide shallow pan, 28cm or more
- live mussels bought the day you cook them
Ingredients
Serves 2 · dimmer marks are storecupboard
- 200gshort-grain rice — bomba or calasparra
- 150gprawns — shell on
- 300gmussels
- 100gsquid
- 2 tbspolive oil
- 1onion
- 1red pepper
- 3garlic cloves
- 100ggrated tomato
- 600mlfish stock
- 1 pinchsaffron
- 1 tspsmoked paprika
- 1lemon
Method
7 steps
chop · 10mOnion and pepper diced fine, garlic sliced, squid into rings. Then go through the mussels: tap any that are gaping, and if it does not close, throw it away.
fry · 12mOnion, pepper and garlic softened in the oil until they collapse, then the grated tomato cooked in until it darkens and goes jammy.
fold · 3mPaprika and saffron through the base, then the dry rice turned until every grain is coated, and spread out flat and level.
simmer · 12mHot stock poured over, and from here nobody stirs it again. Stirring is the single thing that turns a paella into a risotto, and the crust on the bottom is the point of the dish.
steam · 8mSquid, prawns and mussels pressed into the surface, lid or foil on, until the prawns are opaque and pink through and the mussels have opened. Any mussel still shut at the end goes in the bin.
rest · 5m walk awayOff the heat under a cloth for five minutes. Listen at the pan first — the crackle is the socarrat catching, and it is the bit people fight over.
finish · 2mLemon wedges, and eaten straight out of the pan rather than plated.
Worth knowing
The socarrat — the caramelised rice crust — is the prize of a true paella, and stirring the pan is the one unforgivable act.
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