Fit for a crowd, this one-pot Spanish comfort food made with saffron-infused rice and fresh seafood is an unforgettable main course that you can serve at any dinner party this summer.
- Ingredients
- 1lb large shrimp peeled and deveined with tails left on
- ½lb calamari
- ½lb mussels, rinsed and scrubbed
- 1 Bermuda onion finely chopped
- 4 garlic cloves crushed
- 14oz chopped tomatoes
- 2 cups shortgrain rice, such as Spanish Bomba or Italian Arborio
- 4 cups chicken stock
- 1/2 tsp of saffron threads
- 2 tsp salt
- 1 tsp pepper
- lemon wedges for serving
- 1/4 cup chopped parsley for garnish
- Instructions
- Peel and devein the shrimp then pat the shrimp and calamari dry with paper towels.
- In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off heat and let the saffron seep for at least 15 minutes.
- Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn’t cooked fully yet.
- Remove the seafood from the pan and set aside.
- In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
- Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
- Add the rice and stir to combine. Season with salt and pepper.
- Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-15 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
- Nestle the seafood into the rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked. (Discard any mussels that remain tightly shut once everything else is cooked.)
- Season to taste, garnish with chopped parsley and serve with lemon wedges.
