Paella
Real paella technique: pour in the stock once and don't stir again — that's what lets the socarrat, the prized crispy rice crust, form on the bottom of the pan.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
medium
Cuisine
Spanish
gluten-freehigh-protein
Ingredients
2 cupsbomba or short-grain rice
1 pinchsaffron threads
500gmixed seafood (shrimp, mussels, squid)
4 cups / 1stock and bell pepper
Instructions
1
Sauté bell pepper.
2
Add rice and saffron, stir to coat.
3
Pour in hot stock, simmer without stirring for 15 minutes.
4
Nestle seafood into the rice, cook 8-10 more minutes until seafood is cooked and rice is tender.
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