Paella de Marisco
Servings:
6
Prep Time:
30 minutes
Cook Time:
35 minutes
Difficulty:
Medium
Ingredients
- 400 g Short-grain rice (Bomba)
- 500 g Large shrimp
- 400 g Mussels
- 400 g Clams
- 250 g Squid (cut into rings)
- 1 large Onion
- 4 cloves Garlic
- 1 whole Red bell pepper
- 1 medium Tomato
- 1 g Saffron threads
- 1 liter Fish or seafood stock
- 150 ml White wine
- 100 ml Olive oil
- 1 tsp Paprika
- 3 tbsp Fresh parsley
- 1 whole Lemon
- 1 to taste Salt and pepper
Instructions
- Heat stock and infuse with saffron (set aside).
- Heat olive oil in 16-inch paella pan over medium-high heat.
- Sauté diced onion, garlic, and bell pepper until softened (3 minutes).
- Add diced tomato and paprika, cook for 2 minutes.
- Add rice and stir until coated (2 minutes).
- Pour saffron-infused stock and white wine over rice.
- Do not stir. Cook until liquid is mostly absorbed (15 minutes).
- Arrange shrimp, squid, mussels, and clams on top.
- Continue cooking until shellfish opens and rice is tender (5-7 minutes). Discard any unopened shells.
- Cover with foil, rest 5 minutes.
- Garnish with parsley and lemon wedges. Serve from pan.