Dinner
Spanish Seafood Paella with Portuguese Piri-Piri
Piri-Piri Seafood Paella
Spanish seafood paella of saffron-golden rice with prawns and mussels, crisped into a socarrat base and finished with a glossy Portuguese piri-piri chilli drizzle and fresh parsley, fresh lemon juice, and aromatic garlic and red peppers throughout the fragrant stock.
$10
20 minsPrep
30 minsCook
50 minsTotal
HardLevel
Nutrition per serving
747Calories
39gProtein
27gFat
77gCarbs
7gSugar
4gFiber
1150mgSodium
168mgChol
4.2gSat Fat
620mgPotassium
95mgCalcium
3.2mgIron
2.8mcgVitamin B12
68mgVitamin C
egg-free
gluten-free
protein-rich
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Scrub the mussels and peel the shrimp. Dice the onion, pepper, and tomato. Mince the garlic. Crush saffron threads into warm seafood stock.
2
Sweat
Heat olive oil over medium heat 4 minutes, softening onion, pepper, and garlic until fragrant and sweet, stirring occasionally.
3
Toast
Stir in paella rice and tomato, cooking over medium heat 2 minutes until grains turn glossy and fully coated.
4
Simmer
Pour in saffron stock over low heat 14 minutes, allowing rice to absorb most liquid below the surface.
5
Steam
Nestle shrimp and mussels into rice over medium heat 5 minutes until shells open and prawns turn bright pink.
6
Crisp
Cook uncovered over high heat 2 minutes until rice base sets into a toasted golden socarrat crust beneath.
7
Plate
Drizzle piri-piri sauce across paella, scatter fresh parsley, and finish with a generous squeeze of fresh lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g13 oz shrimp and mussels, cleaned
- 6 tbsp6 tbsp olive oil
- 140g5 oz onion
- 160g6 oz red bell pepper
- 88 garlic cloves
- 240g8 oz ripe tomato
- 1/2 tsp1/2 tsp saffron threads
- 200g1/2 cup paella rice
- 600ml1 1/4 cup seafood stock
- 2 tbsp2 tbsp piri-piri sauce
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp kosher salt
- 22 fresh lemon
- 16g16g parsley
