Spain · Spain

Paella Valenciana (Spanish Saffron Seafood Rice)

Name: Paella Valenciana (Spanish Saffron Seafood Rice)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Spain
Ingredients: short-grain bomba rice 400 g; shrimp, shell-on 300 g; mussels, cleaned 400 g; squid, cleaned and sliced 200 g; green peas 100 g; red bell pepper, sliced 1 pieces; tomato, grated 150 g; onion, chopped 100 g; garlic, minced 15 g; saffron threads 1 g; smoked paprika 5 g; seafood stock 1 l; olive oil 60 ml; fine salt 8 g; lemon wedges 4 pieces

Short-grain rice cooked in a saffron seafood broth with shrimp, mussels and peas.

60 minutes · 6 servings · Moderate

Seafood paella is a later coastal cousin of the Valencian original, and it is traditionally cooked looser and moister rather than dry, because shellfish give up their own liquid as they open. That is also why mussels or clams go in late: added early, they release their juice into a pot the rice has not finished drinking yet. The saffron should tint the whole pan evenly.

Ingredients

short-grain bomba rice400 g
shrimp, shell-on300 g
mussels, cleaned400 g
squid, cleaned and sliced200 g
green peas100 g
red bell pepper, sliced1 pieces
tomato, grated150 g
onion, chopped100 g
garlic, minced15 g
saffron threads1 g
smoked paprika5 g
seafood stock1 l
olive oil60 ml
fine salt8 g
lemon wedges4 pieces

Directions

1
Bloom saffron in 30 ml warm stock 10 minutes.
2
Sauté onion and garlic in oil 4 minutes; add pepper 3 minutes; add tomato and paprika 4 minutes.
3
Stir in rice 2 minutes; pour stock and bloomed saffron; simmer 12 minutes.
4
Bury shrimp, mussels and squid in rice; cook 6 minutes until mussels open.
5
Sprinkle peas; rest 3 minutes off heat.
6
Serve with lemon wedges.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content