Seafood Paella Valenciana

Instructions

1. Step 1

   Inspect the mussels and discard any with cracked shells or any open mussels that do not close when tapped. Rinse the prepared seafood under cold water as needed, drain well, and keep it chilled until cooking.

   Timer: 5 min (fixed)

   Cookware: colander

2. Step 2

   Combine the fish stock and saffron in the saucepan. Bring to a gentle simmer over medium heat, then reduce to low heat and keep warm.

   Timer: 5 min (fixed)

   Ingredients used: 1200.0 ml Fish Stock, 0.15 gr Saffron

   Cookware: saucepan

3. Step 3

   Heat half the olive oil in the paella pan over medium heat. Sear the shrimp and squid until lightly colored but not fully cooked, about 2 minutes, then transfer them to a clean plate.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 12.0 piece Shrimp, 300.0 gr Squid

   Cookware: kitchen tongs, paella pan

4. Step 4

   Add the remaining olive oil, onion, and red bell pepper to the paella pan. Cook over medium heat until softened, about 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion, 180.0 gr Red Bell Pepper

   Cookware: paella pan, wooden spoon

5. Step 5

   Add the garlic and cook for 30 seconds. Stir in the grated tomato and smoked paprika, then cook until the tomato is thick and most of its liquid has evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 4.0 gr Smoked Paprika, 300.0 gr Tomato

   Cookware: paella pan, wooden spoon

6. Step 6

   Add the Bomba rice and stir for 1 minute so the grains are evenly coated with the tomato mixture.

   Timer: 1 min (fixed)

   Ingredients used: 450.0 gr Rice

   Cookware: paella pan, wooden spoon

7. Step 7

   Pour the warm saffron stock into the paella pan and add the salt. Stir once to distribute the rice evenly, bring to a simmer over medium heat, and cook uncovered without further stirring for 12 minutes.

   Timer: 12 min (fixed)

   Ingredients used: 10.0 gr Salt

   Cookware: paella pan, saucepan

8. Step 8

   Nestle the mussels into the rice with their hinges down. Continue cooking over medium heat until the shells open, about 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 18.0 piece Mussel

   Cookware: kitchen tongs, paella pan

9. Step 9

   Scatter the green peas over the rice and return the seared shrimp and squid to the pan. Cook for 3 to 5 minutes, until the shrimp are opaque, the squid is cooked through, and the rice is tender with little free liquid remaining.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 gr Green Pea

   Cookware: kitchen tongs, paella pan

10. Step 10

    Remove the paella from the heat and let it rest uncovered for 5 minutes.

    Timer: 5 min (fixed)

    Cookware: paella pan

11. Step 11

    Scatter the parsley over the paella and arrange the lemon wedges around the pan. Serve directly from the paella pan.

    Ingredients used: 15.0 gr Flat-Leaf Parsley, 2.0 piece Lemon

    Cookware: paella pan