Zafferia's Seafood Paella
The Valencian Paella is one of the most iconic dishes of the Spanish cuisine and all time classic when it comes to cooking with saffron. However, the abundance of ingredients that all require individual attention tend to scare off home chefs. Therefore, as seafood lovers, we went with an easy version that can be prepared within 45 minutes and contains ingredients that most supermarkets carry. When ready, this is the star of every dinner party.
Ingredients for 2 people:
- 100g of small squids
- 2-3 large squids of around 10-15cm length
- 4 prawns
- 8 shrimps
- 300g of rice (e.g. short grain)
- 1 red spicy pepperoni
- 100g of tomato pulp
- 600g chicken or fish broth
- 2 pinches of Zafferia saffron threads or 2 capsules of Zafferia powder saffron
- 150g extra virgin olive oil
- 2 cloves of garlic
- Prepare the ingredients. Start by cleaning squids and cuttlefish by removing their eyes, mouths, long tentacles (candles) innards and shells and cut the cuttlefish into cubes and the body of the squids into rings. Remove the shell and heads of the shrimps and chop garlic and pepperoni.
- Pour olive oil in a large and flat frying pan and when hot fry the whole prawns on both sides for 1 minutes only, then put them apart.
- Add the squids / cuttlefish to the hot pan and fry for around 2-3 minutes until the colour starts to darken.
- Now, add the tomato pulp and roughly chopped garlic and pepperoni to the mix.
- Once the liquid has evaporated add the rice and after one minute of frying add the saffron and around 100g of broth.
- Stir occasionally while gradually adding more broth for around 15 minutes.
- Finally, add the last 100 g of broth and lay the prawns on top of the paella. When the last broth is absorbed, and the dish just starts to fry the paella is ready.