Saffron Seafood Paella

Ingredients

1 serving

• bomba rice100 g
• peeled prawns120 g
• mussels150 g
• squid rings80 g
• red bell pepper100 g
• green peas60 g
• crushed tomato100 g
• olive oil12 g
• saffron0.2 g

Method

1. 1

   Steep the saffron (0.2 g) in 100 ml of hot stock for 20 minutes to draw out colour and aroma.

2. 2

   Scrub and wash the mussels (150 g), open them for 4 minutes covered in a saucepan, then strain and keep their liquor.

3. 3

   Sear the squid rings (80 g) for 90 seconds over high heat in the paella pan with 4 g of olive oil, then set aside: any longer and they toughen.

4. 4

   Sauté the bell pepper (100 g) and crushed tomato (100 g) for 8 minutes with 8 g of oil to make a soft sofrito.

5. 5

   Toast the bomba rice (100 g) for 2 minutes in the sofrito, then pour in the saffron stock and mussel liquor (about 300 ml in total).

6. 6

   Cook for 18 minutes without ever stirring, to let the socarrat form, the caramelised crust at the bottom.

7. 7

   In the last 5 minutes, scatter the prawns (120 g), peas (60 g), squid and mussels. Cover with a cloth and rest for 5 minutes off the heat.