Naked Seafood Paella

Naked Seafood Paella

• Prep time: 15 minutes
• Cook time: 25-30 minutes
• Servings: 3-4

Ingredients

• 300g Paella Rice (Bomba or Senia)
• 900ml Shrimp Stock (hot)
• 200g Raw Shrimp (peeled and deveined)
• 1 Medium Onion (finely diced)
• 3 cloves Garlic (minced)
• 4-5 tbsp Tomato Sauce (pureed/grated tomato)
• 1 tsp Sweet Paprika
• 1 packet / tsp Paella Mix (spices)
• A generous pinch of Saffron Threads
• 3-4 tbsp Extra Virgin Olive Oil
• Salt to taste

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Cooking Instructions

1. Sear the Shrimp: Heat the olive oil in your paella pan over medium-high heat. Add the peeled shrimp and sear them quickly for about 1 minute per side until they just turn pink. Remove them from the pan and set them aside (we will add them back at the very end so they stay tender).
2. Build the Sofrito (Onion & Garlic): Turn the heat down to medium. In the same oil, add the diced onion and minced garlic. Sauté slowly for 5-6 minutes until the onion is soft, translucent, and starting to slightly sweeten.
3. Add Tomato & Spices: Pour in the tomato sauce. Cook it down for about 3-4 minutes until the water evaporates and the tomato darkens. Stir in the sweet paprika and the paella mix, mixing rapidly for about 30 seconds so the spices toast but don’t burn.
4. Infuse the Liquid: Pour in the hot shrimp stock and add the saffron threads. Bring the whole mixture to a boil and let it roll for 5 minutes. This allows the stock to fully absorb the flavors of the sofrito, saffron, and spices. Taste the broth—it should taste slightly salty (the rice will absorb a lot of it).
5. Add the Paella Rice: Sprinkle the paella rice evenly across the pan. Stir it gently just once to ensure all the grains are submerged and distributed evenly. Do not stir it again after this step to allow the starch to lock in and form a perfect socarrat (crust).
6. The Simmer: Cook on high heat for the first 8 minutes, letting the liquid bubble vigorously. Then, reduce the heat to low and let it simmer for another 8-10 minutes, until most of the liquid has been absorbed.
7. Return the Shrimp & Rest: During the last 2-3 minutes of cooking, arrange the cooked shrimp on top of the rice so they warm through. If you want a socarrat, turn the heat up to medium-high for the final 60 seconds until you hear a crackling sound and smell a toasted (not burnt) aroma.
8. Serve: Remove the pan from the heat, cover it with a clean kitchen towel, and let it rest for 5 minutes before serving. Enjoy!