Seafood Paella
2 servings
40 minutes
Seafood paella is a gastronomic masterpiece of Mediterranean cuisine, filled with vibrant sea aromas and warm sunny vibes. Originating from Valencia, this dish was initially prepared by farmers mixing available ingredients in a single pan. In its modern version, the richness of seafood gives paella a rich flavor: the sweetness of shrimp, tenderness of squid and mussels combined with saffron rice create a harmony of tastes. A lemon accent highlights freshness while parsley adds zest. Paella is eaten straight from the pan, enjoying its colors and texture, and the cooking process is true art that unites the flavors and traditions of Spanish cuisine.
1
Crush, clean and chop the garlic coarsely, remove seeds and membranes from the pepper and cut it into large cubes, peel and slice the onion into half rings, separate the parsley leaves and finely chop the stems.
- Garlic: 3 cloves
- Bell pepper: 70 g
- Shallot: 20 g
- Parsley: 5 g
2
Cut the tomato in half across and grate it on a coarse grater, keeping the skin in your hands, dissolve saffron in 50 ml of boiling water and let it steep for 4 minutes.
- Tomatoes: 120 g
- Saffron: 0 g
- Water: 50 ml
3
Remove the intestine from the shrimp with a toothpick along its length without removing the shell.
- Tiger prawns: 10 pieces
4
Sauté unpeeled shrimp, mussels, and squid over medium heat for 2 minutes.
- Tiger prawns: 10 pieces
- Mussels: 4 pieces
- Cuttlefish: 100 g
5
Add onion and pepper and fry for 2 minutes, stirring constantly, add parsley stems, garlic and fry while stirring for another 40 seconds, remove the mussels.
- Shallot: 20 g
- Bell pepper: 70 g
- Parsley: 5 g
- Garlic: 3 cloves
6
Pour in the saffron infusion, broth, and tomato paste, season with salt and pepper, bring to a boil, add the rice, stir, and simmer for 15 minutes; add shrimp and squid and cook for another 10 minutes until the liquid is fully evaporated.
- Saffron: 0 g
- Shrimp (prawn) stock: 500 ml
- Tomatoes: 120 g
- Bomba rice: 150 g
- Tiger prawns: 10 pieces
- Baby squid: 120 g
7
Arrange the mussels, sprinkle with parsley leaves, place lemon in the center, and serve.
- Mussels: 4 pieces
- Parsley: 5 g
- Lemon: 0.5 piece
