Rice
Saffron Seafood Paella
100% natural ingredientsNon-VegBomba rice & La Mancha saffron
Bomba rice, saffron shellfish stock and cleaned seafood. One pan, no stirring.
Mildly spicy₹1,536₹1,843for 4 people · 540 g / person
32 min cook timeStandard prep · Gluten-free
Servings
Minimum 4 people per dish
From our kitchen notebook
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Bomba rice — unwashed360 g
- Prawns, mussels & squid — cleaned640 g
- Saffron shellfish stock — reduced880 ml
- Sofrito base180 g
- Piquillo pepper — strips100 g
Recipe
How to cook it
5 steps · about 32 minutes from crate to table.
- 1
Unpack and check the formula5 min
Lay out Prawns, mussels & squid, Saffron shellfish stock, Sofrito base, Piquillo pepper and bring bomba rice to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
- 2
Par-boil the rice10 min
Boil the rice in salted water to 70% done — it should still snap in the middle — then drain immediately.
- 3
Layer and seal6 min
Layer the masala and bomba rice under the rice, scatter prawns, mussels & squid, saffron shellfish stock, sofrito base, piquillo pepper on top, cover tight.
- 4
Dum on low heat11 min
Cook on the lowest flame so the steam finishes the rice without catching at the base.
- 5
Rest, season and serve3 min
Rest 3 minutes off the heat, taste for salt, then serve hot. Gentle heat; add chilli only at the end if you want more.