Treat yourself to this exquisite seafood paella, ideal for a summer evening or a cozy winter night. With its wonderful blend of flavours, this dish is incredibly versatile and utterly delicious.

Serves 4-6

Pinch Kiam saffron
500ml fish or chicken stock, at room temperature
1-3 Tbsp extra virgin olive oil
2 onions, chopped
2 cloves garlic (optional), chopped
2 cups Calasparra or Bomba rice
2 tsp La Chinata smoked paprika
480ml (1 bottle) El Navarrico fish fumet
Sal de Añana salt and freshly ground black pepper
Mixed white firm-fleshed fish and shellfish - prawns, mussels, cockles, etc.
Sabato garlic aioli and lemon wedges, to serve

Gently crush saffron using the back of a teaspoon and add it to the stock to infuse.

Meanwhile, heat the oil in a paella pan and cook the onion and garlic (if using) until soft. Add the rice and stir. Add the paprika and cook for a minute, stirring to prevent it sticking to the pan. Add the stock and fish fumet and season with salt and pepper. Bring to the boil and cook for 8-10 minutes, or until the rice rises to the surface.

Arrange the mussels (and other large shellfish) evenly around the pan. Reduce heat to a simmer, cover with tin foil and cook for another 5 minutes. Add the pieces of fish and smaller shellfish and continue to cook for another 3-5 minutes, or until rice is just cooked. Turn off heat and rest for 5 minutes. Dot with lemon wedges and serve with aioli on the side.



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