Paella

Spanish rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Heat a paella pan with a medium-high heat and add in the oil after 1 minute season the oil with sea salt and add in the squid, mix and cook for 1 to 2 minutes, then remove from the pan and set aside.

Step 3

Then add in the diced onion & chopped garlic into the pan, after 1 minute add in the chopped bell pepper and continue to mix so everything cooks evenly.

Step 4

After 3 minutes, add the tomato sauce and season everything with 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 the fish broth and the saffron.

Step 5

Once the broth comes to a boil add in the 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.

Step 6

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