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Seafood paella with red mullet and prawns

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Ingredients (full version, serves 4)

  • 320 g bomba or Calasparra paella rice
  • 500 g red mullet (sultan ibrahim), scaled and gutted; fillet the bigger ones and keep the frames for stock
  • 400 g large shell-on shrimp or prawns
  • 60 ml olive oil, plus a splash for the stock
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 ripe tomatoes, grated (or 200 g passata)
  • 1 tsp sweet (or smoked) paprika
  • 1 pinch saffron threads
  • 1 l fish stock (fumet), hot
  • 1 red bell pepper, sliced
  • 100 g green beans, trimmed (optional)
  • 1 lemon, in wedges
  • 1 tsp salt
  • 2 tbsp flat-leaf parsley, chopped

Step 1 of 7

Step 1: Seafood paella with red mullet and prawns

Fumet (20 min): peel the shrimp, keeping shells and heads. Sizzle the shells (and any mullet frames) in a splash of oil for 2 min, cover with water to make about 1 l, simmer, and strain. Drop the saffron into the hot stock to bloom.

Step 2 of 7

Step 2: Seafood paella with red mullet and prawns

Sear (2 min): heat the 60 ml olive oil in the paella pan. Sear the shrimp about 30 seconds per side and remove. Lightly sear the mullet fillets and remove. They finish later.

Step 3 of 7

Step 3: Seafood paella with red mullet and prawns

Sofrito (10 min): in the same oil, soften the onion, garlic, red pepper and green beans. Add the tomatoes and paprika and cook down until jammy.

Step 4 of 7

Step 4: Seafood paella with red mullet and prawns

Toast the rice (2 min): stir in the rice for 1–2 min so every grain is coated.

Step 5 of 7

Step 5: Seafood paella with red mullet and prawns

Stock, then don't stir (18 min): pour in the hot saffron stock and the salt. Spread the rice evenly and don't stir again. Cook on medium-high about 10 min, then lower the heat for about 8 min, until the liquid is nearly gone.

Step 6 of 7

Step 6: Seafood paella with red mullet and prawns

Seafood on top (5 min): in the last 5 minutes, nestle the shrimp and mullet on top to finish in the steam.

Step 7 of 7

Step 7: Seafood paella with red mullet and prawns

Socarrat and rest (5 min): turn the heat up for 30–60 seconds to form the crispy bottom (listen for crackling, smell toasty, not burnt). Cover and rest off the heat for 5 min. Garnish with the parsley and lemon.

Done

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