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Seafood Paella

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Ingredients

Scale
  • Seafood of choice: Prawns, Calamari, Mussels – about 100g of each
  • 2 tomatoes finely minced (I used a food processor for this)
  • 1 tsp Paella seasoning (mainly for the colour, you can make the mix yourself from scratch with saffron but I find it not very cost effective. Look for brands like Carmencita for e.g)
  • 2 cups Paella rice
  • 4 cups stock (I used fumet / fish stock for this seafood one. If you don’t have fresh stock, you can use stock cubes and dissolve in hot water too)
  • Pinch of salt + pepper (depending on how salty your stock already is, seafood stock tends to veer on the saltier side)
  • 1 tbsp Olive oil

Instructions

  1. In your paella pan, heat up some olive oil. Add in the minced tomatoes and the seafood, season with a bit of salt and pepper ~1tsp salt + 1/2 tsp pepper. Gently stir fry for 2 minutes then remove the seafood and put aside (leave the tomato bits in)
  2. Add the rice in and spread evenly across the surface of the pan.
  3. Pour in the stock and leave it to cook for ~10 minutes. It’s very important that you don’t move or touch the rice during the cooking.
  4. Place the seafood on the surface of the paella and leave it to cook for a further 5 minutes. Check that the rice is fully cooked and the stock is evaporated. Sometimes if your pan is too big for the stove, the rice at the border might not cook enough, you can add some more stock and leave it to cook until the grains are cooked throughout, they should be firm but not tough (and definitely not mushy either!)
  5. If you want that crispy ‘Socarrat’ bottom, I’d kick up the fire a notch at the end and let it cook for about 2 minutes 👌🏻

Find it online: https://maicookbook.com/seafood-paella/