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Spanish Seafood Paella with Saffron Rice

Spanish rice simmered with seafood, vegetables and saffron in a wide pan until it soaks up the stock and forms a golden crust on the bottom.
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مدة التحضير 30 minutes
مدة الطهي 40 minutes
الوقت الكلي 1 hour 10 minutes
عدد الحصص: 5 people
Ingredients Method Notes

المقادير
  

  • 2 cups short-grain rice
  • Seafood (shrimp, squid, mussels)
  • Onion, bell pepper and garlic
  • 2 grated tomatoes
  • A few saffron threads
  • 1 teaspoon paprika
  • Hot fish or chicken stock
  • Peas
  • Salt, olive oil and lemon

Method
 

  1. Heat the olive oil in a wide pan, quickly sear the shrimp and squid, then set them aside.
  2. Sauté the onion, bell pepper and garlic, add the tomatoes and paprika, and let it cook down.
  3. Add the rice and stir for a minute so it takes on the flavour.
  4. Pour in the hot stock, the saffron and the salt, spread the rice out evenly, and don't stir it again from here on.
  5. Let it cook over medium heat until the stock is absorbed, then arrange the seafood and peas on top.
  6. Turn up the heat for the last minute to form the golden crust on the bottom, let it rest, then serve with lemon.

ملاحظات

Don't stir the rice after adding the stock, so the crispy crust can form.
Use a wide pan so the rice spreads out in a thin layer.
Hot stock and saffron are essential for the flavour and colour.