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Authentic Paella

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First thing is first, make sure you use high-quality ingredients to make a great paella, fresh seafood, Spanish round rice and Spanish saffron. The second thing is to make sure your paella has Socarrat, the beautiful slightly burnt rice at the bottom of the pan. If you achieve socarrat, you have made a perfect paella.

  • Author: admin

Ingredients

  • 3 cloves garlic
  • 1/2 onion
  • 1/2 red bell pepper
  • 1 tube of squid cleaned
  • 12 raw jumbo shrimp peeled & deveined
  • 8 fresh mussels cleaned
  • 1/3 cup extra virgin olive oil 80 ml
  • 1/2 cup tomato sauce 112 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • 2 1/2 cups fish broth 600 ml
  • 1/4 tsp saffron threads or powder .17 grams
  • 1 cup uncooked round rice 200 grams
  • 2 lemon wedges
  • handful finely chopped parsley
  • sea salt & black pepper

Instructions

  1. Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares

  2. Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees

  3. After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together, then add in 2 1/2 cups fish broth and the saffron

  4. Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover

  5. After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!