Seafood Paella with Jersey Saffron

A vibrant and flavorful seafood paella, infused with the delicate aroma and color of Jersey saffron for a unique twist on the classic Spanish dish.

Prep Time

20 minutes

Total Time

60 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

2 items

Cost

£7.50/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Seafood•Rice

Ingredients

Servings

300gPaella Rice (Bomba or Calasparra)(Essential for absorbing the flavors properly.)

£3.50

12pcsRaw Prawns (Large)(Shell on, deveined.)

£6.00

500gMussels(Scrubbed and debearded.)

£3.00

500gClams (e.g., Littleneck or Manila)(Scrubbed.)

£5.00

0.3tspJersey Saffron Threads(Soaked in 1/2 cup of warm water for at least 30 minutes.)

£4.00

1mediumOnion(Finely chopped.)

£0.50

0.5mediumRed Bell Pepper(Diced.)

£0.40

3clovesGarlic(Minced.)

£0.15

200gCrushed Tomatoes(Canned.)

£0.30

1tspSmoked Paprika(Adds smoky depth.)

£0.25

0.5cupDry White Wine(Optional, but adds flavor.)

£1.50

1litreFish Stock (or Seafood Broth)(Hot.)

£1.80

4tbspOlive Oil(Extra virgin.)

£0.40

2tbspFresh Parsley(Chopped, for garnish.)

£0.60

4pcsLemon Wedges(For serving.)

£0.50

To tasteSalt

£0.60

To tasteBlack Pepper(Freshly ground.)

£1.50

Total Cost

£30.00

£7.50 per serving

Instructions

1.
Prepare the Saffron: Soak the saffron threads in 1/2 cup of warm water for at least 30 minutes to release their flavor and color.
2.
Prepare the Seafood: Clean and prepare all the seafood. Ensure mussels and clams are scrubbed clean and any open mussels or clams that don't close when tapped are discarded.
3.
Sauté the Aromatics: Heat olive oil in the paella pan over medium heat. Add the onion and red bell pepper and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4.
Add Tomatoes and Paprika: Stir in the crushed tomatoes and smoked paprika. Cook for 2-3 minutes, stirring occasionally, until the tomatoes thicken slightly.
5.
Toast the Rice: Add the paella rice to the pan and stir to coat it evenly with the tomato mixture. Toast the rice for 2-3 minutes, stirring constantly.
6.
Deglaze with Wine (Optional): If using, pour in the dry white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
7.
Add Stock and Saffron: Pour in the hot fish stock and the saffron infusion (including the threads). Season with salt and pepper. Bring to a gentle simmer.
8.
Arrange the Seafood: Arrange the prawns, mussels, and clams evenly over the rice. Gently press them into the rice.
9.
Cook the Paella: Reduce the heat to low, cover the paella pan with a lid or foil, and simmer gently for 15-20 minutes, or until the rice has absorbed most of the liquid and is almost cooked through. Avoid stirring the paella after adding the stock.
10.
Finish Cooking: Remove the lid or foil and continue to cook for another 5-10 minutes, or until the rice is tender and the seafood is cooked through. A socarrat (crispy bottom layer of rice) should start to form. Increase the heat slightly towards the end if needed to encourage socarrat formation, listening for a crackling sound. Be careful not to burn it.
11.
Rest and Serve: Remove the paella from the heat and let it rest for 5-10 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (550g)

625 kcal / 2615 kJ

Carbs

55g

21% of RDA

Fat

24g

34% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Use high-quality paella rice for the best results. Bomba rice is a great choice because it absorbs a lot of liquid without becoming mushy.

Don't stir the paella after adding the stock. Stirring will release starch and make the paella gummy.

The socarrat (crispy bottom layer) is a prized part of paella. Listen for a crackling sound towards the end of cooking, and increase the heat slightly to encourage its formation. Be careful not to burn it.

Use a wide paella pan (or a large skillet) to ensure even cooking and a larger surface area for socarrat formation.

Adjust the amount of salt and pepper to your taste. Remember that seafood can be naturally salty.

For a richer flavor, you can add some chopped chorizo or other seafood, such as squid or monkfish, to the paella.

If you don't have Jersey saffron, you can use regular saffron. The quantity is the same, but the flavor may be slightly different.

Cooking Equipment

Paella Pan (or large skillet with sloping sides)

Large Pot or Kettle

Wine Pairings

No wine pairing suggestions available for this recipe.

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