Seafood Paella

Ingredients

• 2 cups paella (bomba) rice
• 300g shrimp
• 300g mussels, cleaned
• 200g squid, sliced into rings
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 tomatoes, grated
• Pinch saffron, bloomed in warm stock
• 4 cups fish or chicken stock
• 1/4 cup olive oil
• Lemon wedges, parsley to serve

Steps

1. Heat oil in a paella pan, saute onion, garlic, and bell pepper until soft.
2. Add grated tomato, cook until reduced, 5 minutes.
3. Stir in rice to coat with the sofrito, then pour in saffron-infused stock.
4. Simmer without stirring for 10 minutes, arrange squid over the rice.
5. After 5 more minutes, nestle in shrimp and mussels.
6. Cook until rice is tender and liquid is absorbed, about 8-10 more minutes, allowing a socarrat (crust) to form on the bottom.
7. Rest 5 minutes off heat, garnish with lemon and parsley.