Total time · 55 min
Saffron Seafood Paella
Bomba rice absorbs saffron stock beneath mussels, squid, and shrimp.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~128 kcal per serving partial estimate
- Ingredient value
- ~$11.41 partial estimate; 6 of 8 ingredients estimated
Ingredients
- 300 g Bomba rice
- 250 g Shrimp
- 300 g Mussels
- 180 g Squid
- 3 1/3 cups Fish stock
- 1 g Saffron
- 180 g Grated tomatoes
- 1 piece Lemon
Directions
- 15 min
Clean the mussels, pat the seafood dry, and steep the saffron in the stock.
- 29 min
Fry tomatoes and rice in the pan, pour in the saffron stock, then arrange the seafood without stirring. Continue cooking until the internal temperature reaches at least 165 °F (74 °C).
- 11 min
Cook without stirring until the liquid is nearly absorbed; add the seafood when the rice is almost tender and cook until the shrimp are opaque and mussels open, discarding any that remain closed. Let the socarrat form and garnish with lemon wedges.