Paella with langoustine and scallops

4 servings

40 minutes

Paella with langoustine and scallops is a jewel of Spanish cuisine, embodying the spirit of the Mediterranean. Originating from Valencia, paella was originally cooked over an open fire, and seafood became a popular addition in coastal regions. This version impresses with its rich flavors: sweet scallops, tender langoustines, and juicy shrimp infused with saffron aroma create harmony with silky rice. The broth adds depth to the dish while garlic and olive oil provide zest. Paella is perfect for cozy family dinners and celebrations when you want to share the taste of the sea. It is served directly in the pan so everyone can enjoy the warmth and richness of this Spanish masterpiece.

Energy value per serving

• Calories: 277.4
• Proteins: 23.5g
• Fats: 4.3g
• Carbohydrates: 33.8g

Ingredients

• Rice is the bomb: 160 g
• Langoustines: 1 pc
• Scallops: 100 g
• Cuttlefish: 80 g
• Shrimps: 100 g
• Garlic: 1 clove
• Olive oil: 10 ml
• Fish broth: 700 ml
• Salt: to taste
• Saffron: pinch

Cooking steps

1. Brew saffron in 500 ml of water. Cut the langoustine in half and peel the shrimp.

   Required ingredients:

   • Saffron:  pinch
   • Langoustines: 1 piece
   • Shrimps: 100 g

2. Pour olive oil into a flat pan, add crushed garlic, sauté seafood for fifteen to twenty seconds, and pour in 100 ml of saffron water.

   Required ingredients:

   • Olive oil: 10 ml
   • Garlic: 1 clove
   • Langoustines: 1 piece
   • Scallops: 100 g
   • Cuttlefish: 80 g
   • Shrimps: 100 g
   • Saffron:  pinch

3. When the seafood is colored with saffron, pour broth into the pan, bring to a boil, and gradually add the rice.

   Required ingredients:

   • Saffron:  pinch
   • Fish broth: 700 ml
   • Rice is the bomb: 160 g

4. Reduce the heat, cook the paella for about fifteen minutes for the rice to fully absorb the broth. Add salt if needed and serve.

   Required ingredients:

   • Salt:  to taste