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Saffron rice with seafood (arroz azafran marinera)
Saffron rice with seafood (arroz azafran marinera)
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Ingredients:
  • 250g medium green prawns
  • 1 bay leaf
  • 750g mussels, cleaned, de-bearded
  • 250ml (1 cup) Spanish white wine
  • 1 tsp Spanish saffron threads (see Notes)
  • 40ml (2 tbsp) Spanish olive oil
  • 2 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, de-seeded, chopped
  • 300g Calasparra rice (see Notes)
  • 750g squid, cleaned, cut into rings
  • 20.00 ml chopped mixed herbs (such as thyme, oregano, parsley)
Instructions:
  • Peel the prawns, keeping the meat aside, and place the heads in a saucepan with 750ml (3 cups) water and a bay leaf. Bring to a boil, then simmer on low for 10 minutes. Strain the stock and discard the solids.
  • In a saucepan, cook mussels and wine over medium heat with the lid on. As mussels open, remove them, discarding any unopened ones. Take most mussels out of their shells, keeping some in shells for garnish.
  • In a heavy-based pan over medium heat, toast the saffron until fragrant. Pour in the reserved stock, cover, and let it steep.
  • In a pan over medium heat, heat olive oil. Saute onion, garlic, and capsicum for 3-4 minutes until onion is softened. Stir in rice and saffron stock, then cover and cook on low heat for 20 minutes or until rice is cooked and liquid is absorbed. Add squid, reserved prawns, and herbs; cook for 5 minutes until seafood is done. Finish by adding mussels and serve hot, garnished with reserved mussel shells.

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