Spanish Seafood Paella
Paella is the celebrated Spanish rice dish cooked in a wide shallow pan, studded with shrimp and infused with saffron. The prize is the socarrat, the lightly crisped layer of rice at the bottom of the pan. It is a stunning centerpiece made to share straight from the pan.
- ⏱ 50 min
- 📊 medium
- 🍽 Party
Ingredients
- 400 g paella or short-grain rice
- 400 g shrimp
- a pinch saffron
- 1 each bell pepper and tomato
- 1 L seafood stock
Instructions
- Bloom the saffron in a few tablespoons of warm stock and set aside.
- Saute diced onion, pepper, and grated tomato in a wide pan with olive oil until softened into a thick sofrito.
- Stir in the rice and toast it for 1 to 2 minutes so each grain is coated.
- Pour in the hot stock and the bloomed saffron, spread the rice evenly, and do not stir from this point on.
- Simmer over medium heat for about 15 minutes until most of the liquid is absorbed.
- Arrange the shrimp on top and cook 5 minutes more until they turn pink and the rice is tender.
- Raise the heat for the final 1 to 2 minutes to form the crisp socarrat layer, listening for a gentle crackle.
- Rest off the heat for 5 minutes, then serve from the pan with lemon wedges.
💡 Chef's tip
Bloom the saffron threads in a few tablespoons of warm stock before adding them, which releases far more color and flavor than tossing them in dry.
Resist the urge to stir the rice once the stock goes in, because stirring releases starch and prevents the crisp socarrat layer from forming on the bottom.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 28 g
- Carbs: 70 g
- Fat: 9 g
