Spanish Seafood Paella with Saffron and Peppers
Spanish paella rice simmered with saffron soaked in fish stock, finished with wine, peppers, tomatoes, and seafood.
- 150 g king prawns
- 150 g mussels
- 150 g paella rice
- 1 whole red pepper
- 1 whole onion
- 2 whole garlic cloves
- 1 g saffron threads
- 400 ml fish stock
- 75 ml white wine
- 100 g cherry tomatoes
- 20 ml olive oil
- 10 g fresh parsley
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Step 1: Steep saffron threads in 50ml warm fish stock for 5 minutes.
- Step 2
Step 2: Dice onion and pepper; mince garlic; halve cherry tomatoes.
- Step 3
Step 3: Heat olive oil in a large paella pan or wide shallow pan over medium heat. Sauté onion and garlic for 2 minutes until softened.
- Step 4
Step 4: Add diced pepper and cook for 3 minutes until beginning to soften.
- Step 5
Step 5: Add paella rice and stir constantly for 2 minutes until translucent at the edges.
- Step 6
Step 6: Pour in white wine and stir until absorbed (2 minutes).
- Step 7
Step 7: Add saffron-infused stock and remaining fish stock. Do not stir from this point onwards. Bring to a simmer and cook for 12-14 minutes until rice is nearly tender and liquid is mostly absorbed.
- Step 8
Step 8: Arrange prawns and mussels on top of the rice, nestling them in slightly. Scatter cherry tomatoes over.
- Step 9
Step 9: Cover pan with foil and cook for 3-4 minutes until prawns are pink and mussels have opened (discard any that don't open).
- Step 10
Step 10: Remove from heat, let rest for 2 minutes, then garnish with fresh parsley and serve.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
