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.