spanishSpanish Seafood Paella
Valencian-style rice cooked in saffron fish stock with shrimp, calamari and mussels, finished with a crisp toasted base (socarrat).
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparation
15 minutesScrub the mussels and pull off their beards. Cut the calamari into rings and the bell peppers into strips, mince the garlic and grate the tomatoes.
Success cueThe mussels are clean and tightly closed.
Watch outThrow away any mussel that stays open when tapped.
- 02
Saffron stock
15 minutesMedium heatHeat the fish stock until steaming, add the saffron and leave for 15 minutes.
Success cueThe stock is deep orange.
- 03
Sofrito
10 minutesMedium heatHeat the olive oil in a wide paella pan over medium heat and cook the calamari and bell peppers for 4 minutes. Add the garlic for 30 seconds, then the tomatoes, and cook for 6 minutes.
Success cueThe tomato is thick and darker.
- 04
Rice
2 minutesMedium heatAdd the rice and stir for 2 minutes.
Success cueEvery grain is coated in the sofrito.
- 05
Cooking
10 minutesHigh heatBring the stock to a boil and pour it over the rice. Add 1 teaspoon of salt, spread the rice evenly and cook over medium-high heat for 10 minutes without stirring.
Success cueThe rice shows at the surface and small holes appear.
Watch outDo not stir from this point on.
- 06
Seafood
8 minutesLow heatPress the shrimp and mussels into the rice, lower the heat and cook for 8 minutes.
Success cueThe mussels have opened and the rice has absorbed the stock.
Watch outDiscard any mussels that stay closed.
- 07
Socarrat
2 minutesHigh heatRaise the heat to high for 2 minutes.
Success cueYou hear a gentle crackle and smell toasting rice.
Watch outStop as soon as it smells toasty, before it burns.
- 08
Serve
5 minutesTake off the heat, cover with a clean towel for 5 minutes and serve.
Success cueThe rice is tender and dry on top.
Cooking tips
The socarrat, the crisp toasted layer at the bottom, is the sign of a well-made paella.
- • Never stir paella after adding stock; disturbing the rice ruins the starches and prevents the socarrat crust
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 625
- Protein
- 45.4g
- Carbs
- 74.6g
- Fat
- 15.2g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Fish, Shellfish, Celery
Compound ingredients vary by product; check labels and possible cross-contact.
You May Also Love
