Mini Seafood Paella Bites

Individual seafood paella bites with a rich flavor and crispy socarrat, perfect for tapas.

Prep Time

20 minutes

Total Time

50 minutes

Calories

425 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.21/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Appetiser

Cuisine:

British

Main Ingredient:

Seafood•Rice

Mood:

Comfort Food

Ingredients

Servings

0.5cupArborio Rice(Paella rice can be substituted, but arborio offers more consistency)

£0.40

0.3lbShrimp(Peeled and deveined, small to medium size)

£2.25

0.3lbMussels(Scrubbed and debearded)

£0.75

0.3lbCalamari(Cut into rings)

£1.75

2ozChorizo(Spanish chorizo, diced)

£1.20

0.3mediumOnion(Finely diced)

£0.10

2clovesGarlic(Minced)

£0.08

1tablespoonTomato Paste

£0.05

0.5teaspoonSmoked Paprika

£0.05

PinchSaffron Threads(Infused in warm stock)

£0.60

1.5cupsFish Stock(Low sodium preferred)

£0.60

0.3cupDry White Wine(Optional)

£0.30

2tablespoonsOlive Oil

£0.15

4Lemon Wedges(For serving)

£0.20

1tablespoonFresh Parsley(Chopped, for garnish)

£0.20

0.3cupFrozen Peas

£0.15

Total Cost

£8.83

£2.21 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Infuse saffron threads in 1/4 cup of warm fish stock. Set aside.
3.
Heat olive oil in a large skillet or saucepan over medium heat. Add diced chorizo and cook until slightly browned and the oil is infused with its flavor, about 3-4 minutes. Remove the chorizo and set aside, leaving the rendered fat in the pan.
4.
Add diced onion to the pan and cook until softened, about 5 minutes. Add minced garlic and tomato paste and cook for another minute, stirring constantly.
5.
Stir in the arborio rice and smoked paprika, coating the grains well. Cook for 1 minute.
6.
If using, deglaze the pan with white wine, scraping up any browned bits. Cook until the wine has almost evaporated.
7.
Add the infused saffron stock and the remaining fish stock. Bring to a simmer, then reduce heat to low, cover and cook for 15 minutes.
8.
After 15 minutes, add the shrimp, mussels, and calamari to the rice. Gently stir to distribute the seafood. Add frozen peas and reserved chorizo.
9.
Divide the mixture evenly among the oven-safe skillets or ramekins. Place the skillets in the preheated oven and bake for 10-15 minutes, or until the rice is cooked through and the seafood is cooked.
10.
To achieve a socarrat, increase the oven temperature to broil. Watch the paella bites VERY carefully, broiling for 2-5 minutes until a crispy crust forms on the bottom and edges. Be cautious not to burn the topping.
11.
Remove from the oven and let rest for a few minutes before serving.
12.
Garnish with fresh parsley and serve with lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (225g)

425 kcal / 1778 kJ

Carbs

32g

12% of RDA

Fat

19g

27% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a stronger seafood flavor, use shrimp shells to make your own stock.

Don't stir the paella too much while it's cooking to encourage the socarrat to form.

Watch the paella carefully while broiling, as it can burn quickly.

If you don't have small oven-safe skillets, you can use a larger oven-safe skillet and cut the paella into individual portions after cooking.

Serve immediately for the best socarrat experience.

Cooking Equipment

Oven

Stovetop

Small oven-safe skillets or ramekins (4)

Wine Pairings

No wine pairing suggestions available for this recipe.

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