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Greatest plates · Main
Authentic Spanish Seafood Paella
The essence of Spanish cuisine from Valencia — round rice cooked with squid, jumbo shrimp and fresh mussels, saffron and smoked paprika, finished with the prized socarrat at the bottom of the pan.
Serves 3Prep 10 minCook 35 minSeafood
Containsfish · shellfish
Inspired by a recipe from Spain on a Fork ↗
Protein 22%Carbs 41%Fat 37%
About 711 kcal a serve — 39 g protein, 72 g carbs, 29 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 3
Method
Prep everything
PrepRoughly chop 3 cloves of garlic, finely dice half an onion, finely chop half a red bell pepper, and cut the cleaned squid tube into small squares.
On the boardChop all →
Sear the squid
SearHeat a paella pan over medium-high and add the olive oil. After 1 minute season the oil with sea salt, add the squid squares, mix through and cook for 1½ to 2 minutes, then remove and set aside.
In the panInto the pan →
2 min · medium-high
Soften the vegetables
SautéAdd the diced onion and chopped garlic to the pan and mix with the oil. After 1 minute add the chopped bell pepper and keep stirring so everything evenly sautées for about 3 minutes.
In the panInto the pan →
3 min
Build the base
SimmerAdd the tomato sauce and season with smoked paprika, sea salt and black pepper. Mix and cook for 2 minutes until the tomato sauce thickens, then return the squid to the pan. Pour in the fish broth and the saffron.
In the panInto the pan →
2 min
Cook the rice and seafood
AbsorbOnce the broth comes to a boil, add the round rice and give one final mix so everything is evenly distributed. After 5 to 6 minutes add the shrimp and mussels. After another 5 minutes lower to low-medium heat and simmer until all the broth is absorbed.
In the panRice in →
15–17 min
Achieve the socarrat
SocarratTurn the heat back to medium-high for 1 to 2 minutes to caramelise the rice at the bottom into socarrat — watch closely so it doesn't burn. Remove from the heat and cover.
Rest and garnish
GarnishAfter 5 minutes uncover the pan and garnish the paella with lemon wedges and finely chopped parsley. Serve straight from the pan and enjoy.
In the panOn top →
5 min rest
Cook's noteDon't stir the rice once the broth is added — that's how you get the prized socarrat crust at the bottom; to serve more, double all ingredients except the olive oil.
Estimated per serve
711 kcal · 39 g protein · 72 g carbs · 29 g fatestimates, within ~10%
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