Seafood Paella

Ingredients

• 1 can saffron strands
• 150 g sea bream fillet
• 200 g mussels (e.g., clams)
• 150 g squid (pre‑cooked)
• 150 g cuttlefish
• 150 g giant prawns
• 1 onion
• 2 Garlic cloves
• 2 Tomatoes
• 1 red bell pepper
• 0.5 stalk leek
• 4 tbsp olive oil
• 300 g Paella rice
• 120 ml dry white wine
• 400 ml fish stock (glass)
• Salt
• pepper (ground)
• 1 bay leaf
• 1 tsp Paprika powder (sweet)
• 0.5 tsp curry
• 100 g peas (frozen)
• lemon wedges (for serving)

Instructions

1. 1.

   Soak the saffron strands in 2 tbsp hot water. Wash the sea bream, pat dry and cut into strips. Rinse mussels, squid and cuttlefish and drain. Cut the squid into bite‑sized strips; leave cuttlefish whole or halve them. Peel onions, dice finely, crush garlic cloves. Wash tomatoes, remove stems, quarter, seed and chop flesh into small pieces. Clean bell pepper and slice thinly. Wash leek, trim and mince.

2. 2.

   Heat oil in a large paella pan, sauté onions with garlic until translucent. Add squid and cuttlefish, fry briefly. Add leek and 2/3 of the tomatoes, cook while stirring for 5 minutes. Stir in rice and cook a few minutes until grains shine and look slightly glassy. Pour in wine, fish stock and saffron water. Season with salt, pepper, bay leaf, paprika powder and curry; simmer for about 10 minutes.

3. 3.

   Preheat oven to 180°C (356°F) with fan and top heat. Add sea bream pieces, prawns and mussel flesh. Cook on the stove for another 10 minutes, shaking pan occasionally. If needed add more fish stock. Stir in bell pepper strips and transfer paella to the preheated oven for an additional 15 minutes until liquid is absorbed. Mix in peas and cook in the oven for another 5–10 minutes. Serve with lemon wedges.