Seafood Paella

Instructions

1. Step 1

   Combine the fish stock and saffron in a saucepan. Warm over low heat until steaming, then keep warm without boiling.

   Timer: 5 min (fixed)

   Ingredients used: 800.0 ml Fish Stock, 0.25 gr Saffron

   Cookware: saucepan

2. Step 2

   Heat 2 tbsp (30 ml) olive oil in the paella pan over high heat. Add the shrimp, squid, and ¼ tsp (2 gr) salt; sear briefly, then transfer them to a mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 2.0 gr Salt, 300.0 gr Shrimp, 250.0 gr Squid

   Cookware: mixing bowl, paella pan, tongs

3. Step 3

   Reduce to medium heat. Add the remaining 2 tbsp (30 ml) olive oil and cook the onion until softened.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 120.0 gr Yellow Onion

   Cookware: paella pan, wooden spoon

4. Step 4

   Add the garlic, tomato, and ½ tsp (3 gr) salt. Cook over medium heat until the tomato thickens into a concentrated sofrito.

   Timer: 6 min (fixed)

   Ingredients used: 12.0 gr Garlic, 3.0 gr Salt, 200.0 gr Tomato

   Cookware: paella pan, wooden spoon

5. Step 5

   Stir in the smoked paprika, immediately add the rice, and coat the grains in the sofrito.

   Timer: 1 min (fixed)

   Ingredients used: 320.0 gr Short Grain Rice, 4.0 gr Smoked Paprika

   Cookware: paella pan, wooden spoon

6. Step 6

   Pour in the wine and simmer over medium heat until it is mostly absorbed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: paella pan, wooden spoon

7. Step 7

   Pour in the warm saffron stock and add the remaining ½ tsp (3 gr) salt. Stir once to distribute the rice evenly, then cook over high heat without further stirring.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 gr Salt

   Cookware: paella pan, saucepan, wooden spoon

8. Step 8

   Reduce to low heat and simmer the rice undisturbed.

   Timer: 10 min (fixed)

   Cookware: paella pan

9. Step 9

   Arrange the mussels in the rice, hinge sides down, and return the seared shrimp and squid to the pan. Cover loosely with aluminum foil and cook over medium heat until the mussels open and the seafood reaches 63°C.

   Timer: 6 min (fixed)

   Ingredients used: 34.0 piece Mussel

   Cookware: aluminum foil, paella pan, tongs

10. Step 10

    Remove the pan from the heat and let the paella rest, still loosely covered.

    Timer: 5 min (fixed)

    Cookware: aluminum foil, paella pan

11. Step 11

    Scatter the parsley over the paella and serve with the lemon wedges.

    Ingredients used: 15.0 gr Flat-Leaf Parsley, 1.0 piece Lemon

    Cookware: cutting board, knife