Description
A flavorful seafood dish featuring shrimp, mussels, and squid, perfect for a special occasion.
Ingredients
Scale
- 3 cloves garlic
- 1/2 onion
- 1/2 red bell pepper
- 1 cleaned squid tube
- 12 large raw shrimp (peeled & deveined)
- 8 fresh mussels (cleaned)
- 1/3 cup extra virgin olive oil (80 ml)
- 1/2 cup tomato sauce (112 grams)
- 1/2 tsp sweet smoked Spanish paprika (1.30 grams)
- 2 1/2 cups fish broth (600 ml)
- 1/4 tsp saffron threads or powder (.17 grams)
- 1 cup uncooked round rice (200 grams)
- 2 lemon wedges
- A handful of finely chopped parsley
- Sea salt & black pepper
Instructions
- Chop garlic, onion, red bell pepper, and squid.
- Heat paella pan, add olive oil, and season with salt. Cook squid for 1.5-2 minutes, set aside.
- Sauté onion and garlic, add bell pepper after 1 minute.
- Mix in tomato sauce, paprika, salt, and pepper; cook for 2 minutes.
- Return squid, add broth and saffron; boil.
- Stir in rice, then add shrimp and mussels after 5-6 minutes.
- Simmer until rice absorbs broth, then create socarrat.
- Rest for 5 minutes, garnish, and serve.
Notes
Serve with lemon wedges and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: Stove
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 365 ckal
- Sugar: 4g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70 mg