YOUR SOLIN GENERATED RECIPE
Golden Saffron Seafood Paella with Crispy Rice
Sautéed seafood and aromatic vegetables simmered with saffron-infused rice to create a vibrant dish with a perfectly crisp, golden socarrat base.
INGREDIENTS
4 oz shrimp
4 oz cod fillet
0.25 cup bomba rice
0.25 tbsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup yellow onion
1 clove garlic
0.25 cup frozen peas
0.5 cup tomato puree
0.75 cup seafood stock
0.13 tsp saffron threads
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
1 wedge lemon
PREPARATION
Heat olive oil in a wide skillet over medium-high heat.
Season shrimp and cod with salt, pepper, and paprika, then sear for 2 minutes per side until just opaque; remove and set aside.
In the same pan, sauté onion, bell pepper, and garlic until softened and fragrant.
Stir in the dry rice and smoked paprika, toasting the grains for 1 minute.
Pour in the seafood stock, tomato puree, and saffron threads, stirring once to distribute.
Simmer undisturbed on medium-low for 15 minutes until liquid is absorbed and a crust forms on the bottom.
Fold in peas and nestle the cooked seafood back into the rice to warm through.
Garnish with fresh parsley and a squeeze of lemon before serving.