This seafood paella is perfect for special occasions and for those who love a dish filled with flavor and sophistication. With fresh ingredients and a careful preparation, this recipe is a true celebration of mediterranean cuisine.

Ingredients

Olive oil
1 chopped onion
1 minced garlic clove
Octopus tentacles (to taste)
200 g shellfish
300 g medium shrimp, peeled
200 g pink shrimp, peeled
60 g colorful bell peppers
50 g green beans
4 cups paella rice or bomba rice
4 g saffron
Salt and pepper (to taste)
For the broth: onion, carrot, celery, pink shrimp shells

Preparation Method

Broth: In a deep sauce pan, add a drizzle of olive oil, onion, carrot, celery and the shrimp shells. Let it boil for 45 minutes. Then, strain it through a sieve and set aside, always keeping the broth hot.

Sauté the seafood: Over medium heat, in the Grano Frying Pan, add a drizzle of olive oil and sauté the previously cleaned seafood. Season with salt and pepper. Set aside.

Sauté the shrimp: In the same frying pan, add the chopped onion and minced garlic, sauté and add the medium shrimp, continuing to sauté for a few minutes.

Sauté the rice: Add all the measured rice and sauté for 2 minutes. In the meantime, dissolve the saffron in a cup with a ladle of the vegetable broth.

Saffron broth: Add the saffron broth to the rice and stir for another 2 minutes.

Cook the rice: Without letting it dry out, cover with as much stock as you need and cook for a few minutes with the lid on.

Add ingredients: Halfway through cooking, arrange the seafood, bell peppers and green beans on top of the rice.

Cover the rice with broth again, put the lid on the frying pan and continue cooking. Taste the rice for doneness and, if necessary, add more stock a little at a time.

As soon as the rice is done and the broth has absorbed, your paella will be ready to serve. Enjoy while hot.