Seafood Paella
A vibrant and aromatic Spanish-inspired masterpiece featuring tender white fish and calamari simmered in saffron-infused rice.
Ingredients
- •2 cups Bomba or Arborio rice (400g)
- •4 cups fish stock (950ml)
- •1/2 teaspoon saffron threads
- •3 tablespoons extra virgin olive oil
- •1 large onion, finely diced
- •1 red bell pepper, diced
- •4 cloves garlic, minced
- •2 medium tomatoes, grated
- •1 teaspoon smoked paprika
- •1 lb (450g) firm white fish fillets (such as cod or sea bass), cut into chunks
- •8 oz (225g) cleaned calamari rings
- •1/2 cup frozen peas
- •1/4 cup fresh parsley, chopped
- •1 lemon, cut into wedges for serving
Instructions
- 1
In a small saucepan, heat the fish stock until simmering, then stir in the saffron threads and remove from heat to infuse.
- 2
Heat the olive oil in a large, wide paella pan or skillet over medium heat. Add the onion and red bell pepper, sautéing until softened, about 5 minutes.
- 3
Stir in the garlic and grated tomatoes, cooking for another 3 minutes until the mixture thickens into a sofrito.
- 4
Add the rice and smoked paprika, stirring for 2 minutes to coat the grains in the oil and vegetable mixture.
- 5
Pour in the warm saffron-infused fish stock. Spread the rice evenly across the pan and do not stir again to allow the crust to form.
- 6
Arrange the white fish chunks and calamari rings on top of the rice. Simmer uncovered for 15 minutes.
- 7
Scatter the frozen peas over the top during the last 5 minutes of cooking. If the liquid is absorbed but the rice is still firm, add a splash more hot stock.
- 8
Once the liquid is absorbed and the rice is tender, remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
- 9
Garnish with fresh parsley and serve immediately with lemon wedges.
💡 Chef tips
- Do not stir the rice once the stock is added; this allows the 'socarrat' (the prized crispy bottom layer) to develop.
- Ensure your calamari is certified kosher, as many standard calamari products are not.
- If you have leftovers, store them in an airtight container in the refrigerator for up to two days and reheat gently with a tablespoon of water.
✅ How it should turn out
The finished paella should have a beautiful golden hue from the saffron, with perfectly tender rice, succulent fish, and a slightly crispy bottom layer that smells of the sea and smoky paprika.