Spanish Seafood Paella with Saffron Rice
Paella is the pride of Spanish cooking, a sunny Mediterranean dish that brings rice, seafood and saffron together in one big pan. Its bright colours and briny flavour make it the dish for celebrations and gatherings, set in the middle of the table for everyone to dig in.
The secret to a proper paella is to leave the rice alone once the stock goes in, so that crisp golden layer (the socarrat) can form at the bottom, the part Spaniards love most. And saffron is a must, for both colour and flavour.
Spanish Seafood Paella with Saffron Rice
المقادير
Method
- Heat the olive oil in a wide pan, quickly sear the shrimp and squid, then set them aside.
- Sauté the onion, bell pepper and garlic, add the tomatoes and paprika, and let it cook down.
- Add the rice and stir for a minute so it takes on the flavour.
- Pour in the hot stock, the saffron and the salt, spread the rice out evenly, and don't stir it again from here on.
- Let it cook over medium heat until the stock is absorbed, then arrange the seafood and peas on top.
- Turn up the heat for the last minute to form the golden crust on the bottom, let it rest, then serve with lemon.
ملاحظات
Use a wide pan so the rice spreads out in a thin layer.
Hot stock and saffron are essential for the flavour and colour.
Frequently asked questions
Which rice should I use for paella?
A short or medium-grain rice that soaks up the stock without turning sticky, such as bomba rice.
What is socarrat?
It's the crisp, golden layer that forms at the bottom of the paella, considered one of the tastiest parts.
Can I make it with meat?
Yes, there's a chicken and rabbit version (Valencian paella) alongside the seafood one.
Photo: Wikimedia Commons — CC BY-SA
