1
StepToast the saffron threads in a dry pan for 20 seconds, crumble them into the fish stock and keep the stock at a bare simmer on a back burner. Scrub the mussels and discard any that stay open when tapped.
Main Dishes
Seafood Paella
Bomba rice cooked flat and shallow in a sofrito of tomato, garlic and paprika, with saffron stock, prawns, squid and mussels. Once the rice goes in nothing gets stirred, so the grains stay separate and the base builds a caramelised socarrat. It comes to the table in the pan with lemon on the side.
60 min
Prep: 25 / Cook: 35
6
servings
Medium
Difficulty
4.6
7 Ratings
Ingredients
- 480 g bomba rice
- 1,2 l fish stock
- 1 pinch saffron
- 100 ml olive oil
- 1 piece onion
- 4 cloves garlic
- 3 pieces ripe tomato
- 1 tsp sweet paprika
- 300 g squid
- 350 g raw prawn
- 400 g mussel
- 0 salt
To serve
- 1 piece lemon
- 0 flat-leaf parsley
Preparation
8 Steps
2
StepHeat the olive oil in a 40 cm paella pan over medium-high heat. Sear the prawns for 45 seconds a side until pink at the edges and lift them out. Cook the squid rings for 2 minutes and set them aside with the prawns.
3
StepLower the heat and make the sofrito: cook the finely chopped onion for 8 minutes until soft and sweet, add the garlic for a minute, then the grated tomato flesh. Cook for 8 to 10 minutes, until the mixture darkens to brick red and the oil separates out.
4
StepStir in the paprika off the heat for 15 seconds so it does not scorch, then add the rice and turn it in the sofrito for a minute until every grain is coated and slightly translucent at the edges.
5
StepPour in the hot saffron stock, add the squid back and season the liquid firmly with salt. Shake the pan to spread the rice into an even layer, and from this point do not stir again.
6
StepCook over medium-high heat for 10 minutes at a strong simmer, then reduce to low for 8 minutes more. Push the mussels hinge-down into the rice at the 12 minute mark and lay the prawns on top for the last 4 minutes.
7
StepWhen the surface liquid is gone and the rice is just tender, raise the heat to high for 60 to 90 seconds until you hear a steady crackle and smell toasted rice. Pull it off at the first hint of anything acrid.
8
StepCover the pan loosely with foil or a clean towel and rest for 5 minutes. Serve from the pan with lemon wedges and chopped parsley.
Chef's Tip
Do not stir the rice after the stock goes in, not even once, or you will get risotto. Listen for the socarrat: when the liquid is gone the pan starts to crackle, and 60 to 90 seconds on high heat from that point gives you the toasted crust without burning it.
Comments (4)
adding the mussels late kept them from going rubbery, good call
is bomba actually necessary or is that a purist thing?
calasparra is the same idea and works fine. just never risotto rice, it gives up starch and you end up with porridge.
my pan was too small so the rice sat deep and steamed. wider pan next time
not stirring was physically hard for me but that socarrat was worth the restraint