Heat the broth in a large pot. Stir in saffron.
Heat 4 tbsp of olive oil in 30 cm paella pan (or large shallow frying pan) over medium high heat and fry slightly the monk fish, the prawns and calamari rings 1-2 minutes. Do not fully cook. Remove and reserve.
Add remaining 2 tbsp of oil, and fry the red pepper, followed by the diced tomato adding the garlic/parsley and sweet paprika, stirring everything together. Reduce the heat and add the rice stirring it to get it slightly fried. It helps to avoid stickiness in the rice.
Pour in the hot broth and boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish and seafood distributing it into the paella pan. Taste for salt and add more if needed. Do not stir after this point. Lower the heat, continue to simmer until rice absorbs the liquid (about 14 min). Add extra liquid if needed.
Once the paella is done and all the liquid has evaporated, let it stand for a few more minutes and then it’s ready to enjoy.
If you love to put your cooking skills to the test, mastering a Spanish paella is an absolute must. Try this version, loaded with seafood, traditional spices, and our Parboiled Medium Grain Rice.
If that’s not enough to convince you. The seafood alone will definitely pique any foodie’s interest. This dish is made with a mix of everything from meaty monk fish and calamari rings to succulent mussels and prawns.
Make the most out of your weekend and try out this Authentic Spanish Paella!
The best part about using a wide selection of sea products is that you can always swap out any ingredients you’re not a fan of from the recipe – mussels for clams or calamari for shrimp.
The good news is, the same applies if you are looking for a meatless option. Keep the saffron, garlic and veggie-friendly components to conserve the Spanish flavors but replace meat with your favorite greens. Who would imagine a Vegetarian Paella could be such a hit!