Spanish Seafood Paella with Bomba Rice

Method

1. 1
   • onion 1
   • garlic 2
   • olive oil 1 dl
   • red bell pepper 1

   Soften the vegetables — Heat the olive oil in a wide paella pan or large shallow pot over medium heat. Add the onion, garlic and red bell pepper, and cook until softened.

   ⏱5 min
2. 2
   • tomato 2
   • smoked paprika 1 tbsp

   Make the sofrito — Stir in the grated tomato and smoked paprika, and cook for a couple of minutes until the mixture thickens into a fragrant sofrito.

   ⏱3 min
3. 3
   • bomba rice 400 g
   • saffron 1 pinch
   • fish stock 1¼ l
   • salt to taste

   Add the rice and stock — Add the bomba rice and stir to coat every grain in the sofrito. Pour in the hot fish stock, add the saffron, and season with salt.

4. 4
   • bomba rice 400 g
   • fish stock 1¼ l

   Simmer without stirring — Bring to a boil, then reduce to a simmer and cook without stirring, letting the rice absorb the stock evenly.

   ⏱10 min
5. 5
   • bomba rice 400 g
   • shrimp 500 g
   • mussels 300 g
   • squid 200 g

   Add the seafood — Nestle the squid rings into the rice. After a few minutes, add the mussels and shrimp on top, pushing them slightly into the rice.

   ⏱4 min
6. 6
   • bomba rice 400 g
   • mussels 300 g

   Form the socarrat — Continue cooking undisturbed until the rice is tender, the liquid has absorbed and the mussels have opened, developing a crisp socarrat on the bottom.

   ⏱10 min
7. 7
   • fresh parsley to taste
   • lemon 1

   Rest and garnish — Remove from the heat, cover loosely and let rest for a few minutes. Scatter with fresh parsley and serve with lemon wedges.

   ⏱5 min