Seafood Paella

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Sear prawns and squid briefly in a wide paella pan and reserve. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Cook tomato and garlic down into a concentrated sofrito.

4. 4

   Stir in paprika, saffron and rice and coat each grain. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

5. 5

   Add hot stock once, distribute seafood and simmer without stirring. Keep only small bubbles breaking the surface and begin checking after 26 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Raise heat briefly for socarrat, then rest covered loosely. Use medium heat for 1–2 minutes, stopping when the fat shimmers or the mixture is hot and aromatic but not smoking.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.