Seafood Paella with Saffron Rice

Introduction

Kitchen Equipment Required

• Paella Pan or Large Shallow Skillet (about 38 cm / 15 inches in diameter)
• Stove and Oven
• Sharp Knife and Cutting Board
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Small Bowl for Saffron Mixing

Cooking Time

Total estimated time: 1 hour 30 minutes

Recipe: Seafood Paella with Saffron Rice

Ingredients

• 400g (2 cups) paella rice or Arborio rice
• 1 liter (4 cups) fish stock or chicken broth
• 1g (0.03 oz) saffron threads
• 500g (1 lb) mixed seafood (such as shrimp, mussels, and squid)
• 200g (7 oz) tomatoes, grated
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 100g (3.5 oz) green peas (fresh or frozen)
• 1 red bell pepper, sliced
• 60ml (1/4 cup) olive oil
• 5g (1 tsp) smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish
• 1 lemon, cut into wedges

Instructions

Step 1: Prepare the Saffron Broth

In a small bowl, mix the saffron threads with a few spoons of warm fish stock. Set aside for at least 10 minutes to allow the saffron to release its flavor and color.

Step 2: Sauté the Base

Heat the olive oil in a paella pan or large shallow skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the tomatoes and continue to sauté until they reduce and thicken, about 5-7 minutes.

Step 3: Add the Rice and Vegetables

Stir in the paella rice and cook for 1-2 minutes until the rice is evenly coated in the tomato mixture. Sprinkle in the smoked paprika, salt, and pepper, stirring well. Add the bell pepper slices and green peas to the pan.

Step 4: Incorporate the Broth

Pour in the saffron-infused stock and the remaining fish stock. Bring to a gentle boil, stirring the rice a few times during the initial stage. Once it starts to boil, lower the heat to maintain a gentle simmer.

Step 5: Add the Seafood

After 10 minutes of simmering, place the seafood on top of the rice. Do not stir after this point, as you want the rice to develop a crispy bottom (socarrat). Adjust the seasoning if necessary.

Step 6: Final Cooking

Transfer the pan to a preheated oven at 180°C (350°F), and bake for an additional 10 minutes, allowing the seafood to cook through and the rice to absorb all the liquid.

Step 7: Serve

Once out of the oven, let the paella rest for 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a fresh, zesty kick.

Conclusion

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