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Seafood Paella
A vibrant Spanish rice dish with shrimp, mussels and saffron.
Suroviny
- 400g paella rice
- 1L fish or chicken stock
- Pinch of saffron
- 300g shrimp
- 500g mussels, cleaned
- 1 onion, chopped
- 2 garlic cloves
- 1 red pepper, chopped
- 200g tomatoes, grated
- Olive oil, lemon wedges
Postup
Heat the stock with the saffron so it can infuse. Cook the onion, garlic and red pepper in olive oil in a wide paella pan until soft.
Add the grated tomato and cook until reduced, then stir in the rice to coat in the oil.
Pour in the hot saffron stock and simmer without stirring for 15 minutes.
Nestle the shrimp and mussels into the rice and cook for a further 8-10 minutes until the rice is tender and the seafood is cooked.
Rest for 5 minutes, then serve with lemon wedges.
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