Ibizan Seafood Paella with Saffron and Lemon
Dive into the heart of Ibizan cuisine with this vibrant Seafood Paella that harmoniously blends the aromatic saffron and zesty lemon with the freshest seafood.
Equipment
- Large paella pan or wide shallow skillet
- Saucepan
- Kitchen knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 1/2 cups short-grain paella rice 300g
- 4 cups fish stock 950ml
- 1 pinch saffron threads 0.1g
- 1/4 cup olive oil 60ml
- 1 large onion, finely chopped 150g
- 2 cloves garlic, minced 6g
- 1 red bell pepper, sliced 150g
- 1 yellow bell pepper, sliced 150g
- 1 large tomato, diced 180g
- 8 oz squid, cleaned and cut into rings 225g
- 12 large shrimp, peeled and deveined 340g
- 8 mussels, scrubbed and debearded 200g
- 8 clams, scrubbed 200g
- 1 lemon, cut into wedges for serving
- 1/2 cup fresh flat-leaf parsley, chopped 15g
- Salt and pepper to taste
Instructions
- Prepare the Saffron Stock: In a saucepan, warm the fish stock over medium heat. Add the saffron threads, allowing them to steep and infuse the stock with their color and flavor.
- Sauté the Vegetables: In a large paella pan or wide shallow skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and cook for an additional minute.
- Cook the Bell Peppers: Add the red and yellow bell peppers to the pan, cooking until they begin to soften.
- Add the Tomato: Incorporate the diced tomato, cooking until the mixture becomes saucy.
- Incorporate Rice: Sprinkle the paella rice evenly across the pan, stirring to coat the grains in the vegetable mixture.
- Pour in Saffron Stock: Slowly pour the warm saffron-infused fish stock over the rice and vegetables. Season with salt and pepper. Stir gently to combine, then spread the rice out evenly. Reduce the heat to a simmer and cook without stirring, allowing the rice to absorb the liquid.
- Add the Seafood: When the rice is halfway done, about 15 minutes in, arrange the squid, shrimp, mussels, and clams on top of the rice, pressing them down slightly.
- Cook Until Done: Continue cooking until the rice is tender, the liquid has been absorbed, and the seafood is cooked through, about 25 minutes. The ideal paella has a slightly toasted bottom layer of rice known as 'socarrat'.
- Rest and Serve: Remove the pan from the heat and cover with a clean kitchen towel. Let it rest for 5 minutes. Garnish with lemon wedges and freshly chopped parsley before serving.
Notes
For an authentic touch, refrain from stirring the paella once you've added the rice to the pan. This encourages the formation of the coveted socarrat.
If you can't find fresh seafood, quality frozen varieties can be a good substitute; just ensure they're completely thawed before using.
Always taste and adjust the seasoning, as the saltiness of fish stock can vary.