Paella de Marisco

Spanish · 60 min · Shrimp · pescatarian, gluten-free, dairy-free, high-protein

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Ingredients

• 400 g bomba paella rice
• 300 g raw prawns
• 300 g mussels
• 200 g cleaned squid
• 150 g canned grated tomato
• 1 pinch saffron threads
• 1 tsp sweet pimenton
• 1 litre fish stock
• 3 garlic cloves
• 60 ml olive oil
• 2 tsp fine salt

Method

1. Sear the prawns briefly in olive oil in a paella pan and set aside; fry the sliced squid 3 minutes.
2. Add the garlic, tomato, and pimenton and cook 3 minutes into a sofrito.
3. Pour in the hot stock steeped with saffron, season, and simmer 5 minutes.
4. Scatter in the rice evenly and do not stir.
5. Cook 15 minutes, then nestle in the mussels and prawns and cook 5 more minutes until the mussels open and the rice is tender.
6. Rest 5 minutes off the heat before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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