Spanish cuisine · Dough, Pasta & Rice

Paella de Mariscos

The famous seafood paella with saffron rice and a crispy socarrat crust.

Ingredients · for 4 servings

• 400 g short-grain rice (Bomba)
• 400 g prawns
• 400 g mussels
• 200 g squid rings
• 1 onion
• 2 tomatoes
• 1 red bell pepper
• 1 pinch of saffron
• 1.2 l fish stock
• 4 garlic cloves
• Olive oil
• Lemon wedges

Instructions

1. Briefly sear the seafood in the paella pan and set aside.
2. Sweat the onion, garlic and pepper, then reduce the grated tomatoes (sofrito).
3. Add the rice and toast for 2 minutes until translucent.
4. Pour in the hot stock with the saffron and cook 10 minutes on high, then 8 minutes gently – do not stir from now on.
5. Arrange the seafood on top, let rest for 5 minutes, then briefly turn up the heat for the socarrat.
6. Serve with lemon wedges.