The Sun-Drenched Soul of Spain: Authentic Seafood Paella
This is more than a dish; it’s an event. Crafted in the traditional paellera, our Seafood Paella begins with short-grain rice, infused with genuine, fragrant Saffron threads and a rich seafood stock, welcoming the freshest catch. The result is a vibrant mosaic of prawns and plump mussels, each bite delivering a taste of the Mediterranean coast. The crunchy Socarrat—the caramelized crust at the pan's base is perfect for sharing and creating instant celebration and warmth.
Ingredients
- 225g Raw Shell on Prawns
- 1 kg Half Shell Mussels
- 1 tbsp olive oil
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1 onion, 1 pepper & 2 cloves garlic chopped
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1 cup cherry tomatoes
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1 cup Paella Rice
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2 cups Shellfish Stock
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1 tsp of Saffron Threads
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1 tsp paprika
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1 lemon sliced, parsley
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sea salt & Ground Black Pepper
Instructions
- In a large Paella Pan, add olive oil. Once hot, add onions, garlic and pepper. Saute until fragrant.
- Add chopped tomatoes, paprika and season. Stir and cook for about 5 minutes, or until tomatoes become mushy.
- Add rice and saffron threads, and stir until grains are coated. Level out rice evenly in the pan.
- Mix one cube in 200ml water, gently pour in stock, bring to boil them simmer
- Allow to simmer for 15 minutes. No stirring involved after this.
- At the 15-minute mark, some rice should be cooked and peeking over the stock. Randomly place uncooked prawns and mussels all over the pan. Scatter the peas on top.
- Allow to continue cooking for another 5 minutes, or until the seafood is cooked. If liquid is cooking off faster than rice is cooking, add more stock.
- Turn off the heat, and cover with a lid. Allow to rest for another 10 minutes so rice can fully absorb liquid.
- Garnish with chopped parsley and lemon slices.
- Serve with an extra plate for empty shells.