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.
1
Brew saffron in 500 ml of water. Cut the langoustine in half and peel the shrimp.
- Saffron: pinch
- Langoustines (scampi): 1 piece
- Shrimp: 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.
- Olive oil: 10 ml
- Garlic: 1 clove
- Langoustines (scampi): 1 piece
- Scallops: 100 g
- Cuttlefish: 80 g
- Shrimp: 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.
- Saffron: pinch
- Fish stock: 700 ml
- Bomba rice: 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.
- Salt: to taste
