Budget Seafood Paella

Ingredients

• 400 g Short-grain rice (preferably Bomba type)
• 1 L Fish stock (hot)
• 8 Shrimp or prawns (whole)
• 250 g Squid rings (chopped)
• 12 Mussels (cleaned)
• 0.5 Red bell pepper (finely chopped)
• 0.5 Green bell pepper (finely chopped)
• 1 Ripe tomato (grated)
• 2 dientes Garlic (minced)
• 4 tbsp Extra virgin olive oil
• 1 tsp Sweet paprika
• Saffron or food coloring (to taste)
• Salt (to taste)
• 1 Lemon (sliced for garnish)

Steps

1. 1

   Heat the olive oil in a paella pan or large skillet over medium heat.

2. 2

   Sauté the shrimp or prawns for a couple of minutes on each side until they change color. Remove and set aside.

3. 3

   In the same oil, add the chopped red and green peppers. Cook until tender.

4. 4

   Add the minced garlic and squid rings. Sauté for a few minutes until the squid loses its raw appearance.

5. 5

   Add the grated tomato and cook until the tomato water has evaporated and the sofrito is concentrated.

6. 6

   Add the sweet paprika, stirring quickly so it doesn't burn, and immediately pour in the rice.

7. 7

   Sauté the rice with the sofrito for one minute so it absorbs the flavors.

8. 8

   Pour the hot fish stock over the rice. Add the saffron or food coloring and adjust the salt.

9. 9

   Distribute the rice evenly across the paella pan. Cook over high heat for the first 8-10 minutes.

10. 10

    Arrange the mussels and the reserved shrimp on top of the rice.

11. 11

    Lower the heat to medium-low and cook for another 8-10 minutes, or until the liquid has been absorbed and the rice is cooked through.

12. 12

    Turn off the heat, cover with a clean cloth, and let it rest for 5 minutes before serving with lemon slices.

Notes

If you prefer 'socarrat' (the toasted bottom layer), turn the heat to high during the last minute of cooking until you hear a slight crackling sound.

Nutrition per serving

• main course
• seafood
• Spanish
• rice
• lunch
• traditional