This Spanish rice dish has many regional variations. This version contains a delicious mix of seafood.
Caution: tap the mussels and discard any that do not close.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Coursemain course
Taste and Texturerich, savory
Type of Dishcasserole
- 5 tbsp olive oil
- 12 jumbo shrimp, peeled and deveined
- 8 langoustines or more shrimp
- 8 oz (225g) squid, cleaned and sliced into rings
- 12-16 mussels, scrubbed
- 2 large tomatoes, peeled, seeded, and diced
- Pinch of saffron
- 2 cups short grain rice
- 5 cups boiling fish stock
- Salt and freshly ground black pepper
- 2 tbsp chopped parsley
- 1 lemon, cut into 8 wedges
Heat 2 tbsp of the oil in a paella pan or a large frying pan over medium heat. Add the shrimp and cook about 2 minutes. Transfer to a plate. Add the langoustines to the pan, cover, and cook for 5 minutes, until the shells are red. Add to the shrimp. Add 1 tbsp oil to the pan, heat, and add the squid. Cook 1 minute, until barely opaque, and add to the plate. Add the mussels to the pan with ¼ cup water. Cover and cook about 4 minutes, or until they open. Transfer mussels and their juices to the plate.
Heat 2 tbsp oil in the pan. Add the tomatoes and saffron and cook for 1 minute. Stir in the rice, then the stock.
Simmer, uncovered, over medium-low heat for 15 minutes. Season with salt and pepper to taste. Nestle the shrimp, langoustines, squid, and mussels in the rice and let cook until the rice is just tender.
Remove from the heat and tent with aluminum foil. Let stand for 5 minutes. Garnish with the lemon and parsley and serve hot.
2008 Dorling Kindersley