Valencia

Paella de marisco

Saffron rice, prawns, squid and mussels from one wide pan. The seaside on a plate.

70 minTime

34 gProtein each

mildSpice

Rice from the coast2 chapters · 1 min read

Make it your way

Grandma's waySaffron rice with prawns, squid, mussels and clams in a seafood stock.

The original

500kcalsame

34 gproteinsame

2 gfibresame

70minutessame

Paella de marisco.

Per serving, worked out from the ingredient table.

Ingredients

Rice2 cups bomba or short grain rice

Prawns (shrimp)400 g, shells on

Squid300 g, in rings

Mussels600 g in shells, scrubbed

Clamsa handful, scrubbed

Red bell pepper (red capsicum, red pepper)1, in strips

Garlic5 cloves, chopped

Tomato2, grated

Olive oil4 tbsp

Saffrona big pinch

Kashmiri chilli powder1 tsp, for sweet pimentón

Water1.3 litres

Lemon1, in wedges

Flat leaf parsleychopped

Saltto taste

Method

5 steps

1Peel the prawns, keeping heads and shells. Fry shells in a little oil, add the water and simmer 15 minutes. Strain.
2Sear the prawns in oil for a minute and set aside. Fry the squid and pepper, then the garlic, tomato and paprika.
3Stir the rice through the sofrito, then pour in hot stock with saffron and salt. Shake to level.
4Cook on high 8 minutes, then low. Press mussels, clams and prawns into the rice for the last 8 minutes. Do not stir.
5Crisp the base for a minute on high, then rest 5 minutes under a cloth. Discard any shells that did not open.

Serve it like this

Serve from the pan at the table with lemon wedges tucked around and parsley scattered on top. A bowl for shells nearby.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Valencia

Paella de marisco

Saffron rice, prawns, squid and mussels from one wide pan. The seaside on a plate.

70 minTime

34 gProtein each

mildSpice

Rice from the coast2 chapters · 1 min read

Make it your way

Grandma's waySaffron rice with prawns, squid, mussels and clams in a seafood stock.

The original

500kcalsame

34 gproteinsame

2 gfibresame

70minutessame

Paella de marisco.

Per serving, worked out from the ingredient table.

Ingredients

Rice2 cups bomba or short grain rice

Prawns (shrimp)400 g, shells on

Squid300 g, in rings

Mussels600 g in shells, scrubbed

Clamsa handful, scrubbed

Red bell pepper (red capsicum, red pepper)1, in strips

Garlic5 cloves, chopped

Tomato2, grated

Olive oil4 tbsp

Saffrona big pinch

Kashmiri chilli powder1 tsp, for sweet pimentón

Water1.3 litres

Lemon1, in wedges

Flat leaf parsleychopped

Saltto taste

Method

5 steps

1Peel the prawns, keeping heads and shells. Fry shells in a little oil, add the water and simmer 15 minutes. Strain.
2Sear the prawns in oil for a minute and set aside. Fry the squid and pepper, then the garlic, tomato and paprika.
3Stir the rice through the sofrito, then pour in hot stock with saffron and salt. Shake to level.
4Cook on high 8 minutes, then low. Press mussels, clams and prawns into the rice for the last 8 minutes. Do not stir.
5Crisp the base for a minute on high, then rest 5 minutes under a cloth. Discard any shells that did not open.

Serve it like this

Serve from the pan at the table with lemon wedges tucked around and parsley scattered on top. A bowl for shells nearby.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paella de marisco

Make it your way

Ingredients

Method

Paella de marisco

Make it your way

Ingredients

Method

Make it a meal