Andrea Loret de Mola

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Seafood Paella | Andrea Loret de Mola

Seafood Paella

Seafood Paella

25 mins prepServes 4

A traditional Spanish seafood paella recipe featuring langostines, mussels, calamari, bomba rice, and saffron, cooked to achieve a crispy soccarat.

4 servings

What you need

salt

1 tsp salt

olive oil

1 fl oz olive oil

pepper

1 pepper

seafood stock

4 ½ cup seafood stock

mussels

½ lb mussels

onion

garlic clove

3 clove garlic clove

bell pepper

calamari

saffron threads

½ tsp saffron threads

tomato

rice

1 ½ cup rice

raw prawns

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Instructions

1️⃣ Sear langostines: Heat olive oil in a pan and sear langostines for 1-2 mins per side. Set aside.

2️⃣ Sofrito: In the same pan, cook onion, garlic, and bell peppers until soft and jammy (6-8 minutes) Then add the grated tomato and use water as necessary.

3️⃣ Add calamari: Toss in calamari, cooking for 2-3 mins. Add mussels’ cooking liquid and let it simmer.

4️⃣ Add rice & saffron: Stir in bomba rice, saffron, and seafood stock. Bring to a boil, then simmer on low.

5️⃣ Simmer: Let it cook uncovered for 20-25 mins. Stir occasionally, check rice for doneness.

6️⃣ Finish with langostines & mussels: Add langostines & mussels back into the pan. Simmer for another 5-7 mins.

7️⃣ Rest: Turn off heat, cover with a towel, and rest for 10 mins.

8️⃣ Check for Soccarat: Scrape the crispy rice at the bottom—this is the magic!

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