SuChef Rezepte
Spanish

Paella Valenciana with Seafood

Authentic Spanish seafood paella featuring saffron-infused bomba rice, fresh shellfish, and a perfect socarrat crust. No peas in traditional Valenciana but included here for seafood balance.

65 Minhard4 Portionen
Paella Valenciana with Seafood

KI-generiert — keine medizinische Beratung. Vor dem Kochen prüfen.

Enthält

FischSchalentiere
Vorbereitungszeit
25 Min
Kochzeit
40 Min
Gesamtzeit
65 Min

Zutaten

Ausstattung

  • 15-inch paella pan
    Alternative: Large wide skillet
  • Wooden spoon

★ = Unverzichtbar

Zubereitung

  1. Bloom Saffron threads in 2 tbsp warm water. Set aside.

    ✓ Kontrollpunkt: Water turns deep golden orange

  2. Heat paella pan with olive oil. Add rice and toast 2 minutes. Pour in bloomed saffron and stock.

    ✓ Kontrollpunkt: Rice grains turn translucent at edges

  3. Add Large shrimp and Mussels. Simmer without stirring 18 minutes to develop socarrat.

    ✓ Kontrollpunkt: Rice absorbs liquid, bottom crust forms and crackles

Nährwerte

(pro Portion)

480
Kalorien
38g
Eiweiß
52g
Kohlenhydrate
12g
Fett
3g
Ballaststoffe

Aufbewahrung

Kühlschrank: 2 Tage

Best eaten same day. Reheat gently on stovetop with splash of stock.

Aufwärmen: Avoid microwave to preserve socarrat texture.

Variationen

  • Traditional Meat Paella: Replace seafood with rabbit and chicken thighs
  • Vegetarian Paella: Use artichokes, green beans, and extra peppers
  • Spicy Seafood Paella: Add smoked paprika and cayenne with saffron
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