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Catalan Seafood Paella
Valencian-style paella with prawns, mussels, squid and saffron rice. Resisting the urge to stir once the rice and stock go in lets the bottom layer caramelise into the prized crispy socarrat instead of turning into a stirred risotto.
Ingredients
Instructions
Heat oil in a large paella pan.
Fry squid and prawns briefly. Remove.
Fry onion, capsicum and garlic 8 minutes.
Add tomato, paprika and cook 5 minutes.
Add rice, stir to coat. Add stock and saffron.
Arrange seafood on top. Do NOT stir.
Cook on medium 20 minutes.
Rest 5 minutes covered with a tea towel.
Serve with lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
