RECIPE - SEAFOOD PAELLA

Seafood paella is a classic Spanish dish that originated in Valencia, a coastal city on the eastern coast of Spain. The dish was traditionally made with ingredients that were readily available in the area, including rice, saffron, tomatoes, and seafood. Today, paella has become a popular dish all over Spain and around the world, with many variations and adaptations.

Ingredients (Serves 4)

• 500g of bomba rice
• 1.5L of fish or seafood stock
• 300g of mussels
• 300g of clams
• 300g of prawns
• 250g of squid, cleaned and cut into rings
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tomatoes, peeled and chopped
• 1 red bell pepper, chopped
• 1 tsp of smoked paprika
• A pinch of saffron threads
• Salt and pepper to taste
• 4 tbsp of olive oil
• 1 cup of frozen peas
• Lemon wedges for serving

Method

Instructions:

1. Clean and debeard the mussels and clams. Rinse them in cold water and set aside.
2. Peel and devein the prawns. Rinse them in cold water and set aside.
3. Clean the squid and cut it into rings. Set aside.
4. Heat the olive oil in a large paella pan over medium-high heat.
5. Add the chopped onion and cook until soft and translucent, about 5 minutes.
6. Add the minced garlic, chopped tomatoes, and chopped red bell pepper. Cook for another 5 minutes, or until the vegetables are soft and fragrant.
7. Add the smoked paprika and saffron threads to the pan and stir to combine.
8. Add the bomba rice to the pan and stir to coat it in the vegetables and spices.
9. Pour in the fish or seafood stock and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes, stirring occasionally.
10. While the rice is cooking, heat a separate pan over high heat. Add a tablespoon of olive oil to the pan.
11. Add the prepared seafood to the hot pan and cook until the prawns are pink and the squid is lightly browned, about 2-3 minutes. Set the seafood aside.
12. Add the frozen peas to the paella pan and stir to combine.
13. When the rice is almost done, arrange the seafood on top of the rice. Cover the pan with a lid or a piece of foil and let cook for another 5-7 minutes, or until the mussels and clams have opened and the prawns and squid are cooked through.
14. Remove the pan from the heat and let rest for 5 minutes before serving. Serve with lemon wedges on the side.

Nutritional information per serving:

• Calories: 530 kcal
• Fat: 12g
• Carbohydrates: 73g
• Protein: 35g
• Sodium: 1140mg