774 - Paella de marisco originale valenciana, e poi una damigiana!! (paella valenciana di mare)

short-grain rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative, while long-grain rice is more affordable.

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Fresh fish provides better flavor, while canned tuna is a budget-friendly option.

saffron

💰Cheaper: turmeric

Turmeric can mimic the color of saffron at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a cost-effective substitute.

Prepare the seafood by cutting the tails of the shrimp in half and removing the heads.

Cut the squid into strips, leaving the small ones whole.

Heat the paella pan on the stove, using only the inner burner.

Add olive oil to the pan and sauté the shrimp for about 2 minutes until they change color and release their juices.

Remove the shrimp from the pan and set aside.

Add the squid to the pan and sauté for a few minutes, adding a pinch of salt.

Once the squid is slightly cooked, remove it from the pan as well.

In the same pan, add the finely chopped onion and sauté until translucent.

Add the minced garlic and sauté for a short time to avoid burning.

Add the diced red bell pepper and continue to sauté.

Stir in the sweet paprika, ensuring it coats the vegetables well.

Add the diced tomato and cook until it breaks down and combines with the other ingredients.

Pour in the fish stock and bring to a boil.

Add the bomba rice, stirring to distribute it evenly in the pan.

Reduce the heat and let it simmer without stirring for about 10 minutes.

Arrange the previously cooked shrimp, squid, and mussels on top of the rice, cover the pan, and cook for another 10 minutes until the seafood is cooked through.

Let the paella rest for 5 minutes before serving, garnished with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens