Spanish Seafood Paella

• 400g Bomba or Arborio rice
• 500g large shrimp, shell-on
• 500g mussels, scrubbed
• 300g clams
• 200g squid rings
• 1L seafood stock
• 1 large onion, diced
• 4 garlic cloves
• 400g crushed tomatoes
• 1 tsp saffron threads
• 2 tsp smoked paprika
• 1 red bell pepper, sliced
• Lemon wedges and parsley to serve

Instructions

1. 1

   Bloom saffron in 2 tbsp warm stock for 10 minutes.

2. 2

   Heat olive oil in a wide paella pan. Sauté onion and pepper until soft. Add garlic and paprika, cook 1 minute.

3. 3

   Add tomatoes and cook until thick, 5 minutes.

4. 4

   Add rice and stir to coat. Add hot stock and saffron water. Stir once and do not stir again.

5. 5

   Arrange seafood on top. Cook on medium heat 15-18 minutes until rice has absorbed liquid.

6. 6

   Increase heat for last 2 minutes to create socarrat. Cover with foil and rest 5 minutes. Serve with lemon.

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