dinner · dairy-free · gluten-free
Seafood paella
Saffron bomba rice cooked in seafood stock with shrimp, mussels, clams and squid, with a crisp socarrat.
- Time
- 60min
- Steps
- 4
Ingredients
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Allergens
Contains crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Sear squid in oil; add onion, pepper, garlic, tomato and paprika and cook down.
-
2
Stir in rice, then stock, saffron and salt; spread evenly and do not stir again.
-
3
Simmer 10 minutes, nestle in shellfish and cook 8–10 more until rice is tender and the shrimp are opaque, discarding any clams or mussels that stay shut.
-
4
Raise heat 1–2 minutes for socarrat. Rest 5 minutes and serve with lemon.
