Ingredients:

  • 1 ½ cups Calasparra rice (300g)
  • 4 cups seafood stock (1L)
  • ½ teaspoon saffron threads
  • 2 tablespoons olive oil (30ml)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 8 oz (225g) shrimp, peeled and deveined
  • 8 oz (225g) mussels, cleaned
  • 8 oz (225g) squid, cleaned and cut into rings
  • ½ cup frozen peas (75g)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. In a small bowl, soak saffron threads in 2 tablespoons of warm water.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent. Stir in garlic and red bell pepper; cook until softened.
  3. Mix in smoked paprika, followed by rinsing the Calasparra rice. Stir for 1-2 minutes to toast the rice.
  4. Pour in the seafood stock, add the saffron (including soaking water), and season with salt and pepper. Bring to a gentle boil, then reduce to a simmer.
  5. Cook uncovered for 15-20 minutes, avoiding stirring; let the rice absorb the liquid.
  6. Gently fold in shrimp, mussels, squid, and peas. Cover and cook for an additional 5-7 minutes, or until seafood is cooked through and mussels have opened.
  7. Remove from heat; let sit for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.