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SEAFOOD PAELLA

Try our fish and seafood paella with squid, prawns and mussels. Our Not Just Paella Box has the essential ingredients you need, just add your own fresh ingredients. Image by @thecornerplot
READY IN

45 minutes

COOKING TIME

25 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 4 person paella pan
IN STOCK
  • 200g squid (net), cut into small pieces
  • 1/2 kilo mussels in their shells, scrubbed
  • 8 large raw prawns in their shells
  • 480ml El Navarrico fish stock fumet and 570ml water
IN STOCK
  • 1 tsp sea salt
  • A pinch of Brindisa saffron, ground (or chopped as finely as possible)
IN STOCK
  • 5 Tbsps Brindisa Arbequina olive oil
IN STOCK
  • 1 onion, chopped
  • 3 garlic cloves, peeled and sliced
  • 2 tomatoes, finely chopped
  • 1 tsp La Chinata sweet paprika
IN STOCK
  • Several grinds of black pepper
  • 400g Calasparra rice
IN STOCK
  • 6 El Navarrico Piquillo peppers, cut into strips
IN STOCK
  • 1 lemon, cut into 8 wedges

METHOD

  1. In a medium saucepan gently warm the fish stock, water and saffron to just under a simmer; cover the pan.
  2. Heat the olive oil in the paella pan over medium heat using your largest burner; soften the onions and garlic; add the tomatoes, and cook for a few minutes to reduce and thicken; stir in the paprika and black pepper; stir in the squid, coating well.
  3. Add the warmed stock and bring to the boil; stir in the rice, coating well - then do not stir the rice again.
  4. Bring the pan to a gently rolling boil and cook for about 5 minutes.
  5. Continue to boil until the rice is no longer soupy then reduce the heat to low; arrange the mussels (hinge side down), prawns and pepper strips over the rice, pressing in gently. Continue to cook for about 10-15 minutes, until the liquid is absorbed.
  6. Removed from heat, cover with a tea towel, and leave to rest for 5 minutes. Garnish with lemon wedges and take to the table.

ingredients

  • 4 person paella pan
(each)
IN STOCK
  • 200g squid (net), cut into small pieces
  • 1/2 kilo mussels in their shells, scrubbed
  • 8 large raw prawns in their shells
  • 480ml El Navarrico fish stock fumet and 570ml water
IN STOCK
  • 1 tsp sea salt
  • A pinch of Brindisa saffron, ground (or chopped as finely as possible)
IN STOCK
  • 5 Tbsps Brindisa Arbequina olive oil
IN STOCK
  • 1 onion, chopped
  • 3 garlic cloves, peeled and sliced
  • 2 tomatoes, finely chopped
  • 1 tsp La Chinata sweet paprika
IN STOCK
  • Several grinds of black pepper
  • 400g Calasparra rice
IN STOCK
  • 6 El Navarrico Piquillo peppers, cut into strips
IN STOCK
  • 1 lemon, cut into 8 wedges

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