Name: Spanish Seafood Paella with Saffron Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Shrimp; 5 whole Mussels; 2 oz Calamari rings; 0.25 cup Bomba rice; 1 tsp Extra virgin olive oil; 0.25 cup Yellow onion; 0.25 cup Red bell pepper; 1 clove Garlic; 0.25 cup Tomato puree; 0.75 cup Seafood stock; 0.13 tsp Saffron threads; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.13 tsp Black pepper; 1 tbsp Fresh parsley; 0.5 whole Lemon

Instructions

Prep 15 min · Cook 25 min

In a small bowl, crumble the saffron threads into the seafood stock and set aside to infuse while you prepare the base.
Heat the extra virgin olive oil in a paella pan or wide skillet over medium heat; sauté the diced onion and red bell pepper until softened.
Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes until the mixture thickens into a fragrant sofrito.
Add the Bomba rice to the pan, stirring for 1 minute to toast the grains and ensure they are well-coated with the sofrito base.
Pour in the saffron-infused seafood stock, sea salt, and black pepper; bring to a gentle boil, then reduce heat to a simmer without stirring the rice.
After 10 minutes of simmering, nestle the shrimp, mussels, and calamari rings into the rice and liquid.
Continue cooking for 8 to 10 minutes until the liquid is fully absorbed, the seafood is cooked through, and a slight golden crust forms on the bottom of the rice.
Remove from heat and let the paella rest, covered with a clean kitchen towel, for 5 minutes before garnishing with fresh parsley and lemon wedges.

Nutrition

Ingredients

Instructions

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