From the kitchen of Chef Moayad Aboonq Seafood Paella
بايا المأكولات البحرية
A saffron seafood rice with prawns, mussels and squid, cooked and served in the pan.
- Prep
- 25 min
- Cook
- 40 min
- Total time
- ≈ 65 minestimate
- Serves
- ≈ 5estimate
- Calories per serving
- ≈ 540 kcalestimate
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Ingredients
- Paella rice (or any short-grain rice)
- Jumbo shrimp, shell on
- Mussels, scrubbed and cleaned
- Squid, cut into rings
- Olive oil
- Onion
- Garlic
- Red and green bell peppers, chopped
- Grated tomatoes
- Fish stock
- Pure saffron
- Salt and pepper
- Lemon
- Parsley
Nutrition per serving
| Calories | ≈ 540 |
|---|---|
| Protein | ≈ 33.8 g |
| Carbs | ≈ 73.3 g |
| Fat | ≈ 11.3 g |
Estimated values worked out from the recipe’s ingredients; they vary with the products you use. Not dietary advice.
Method
- Heat the oil in a paella pan, quickly sear the shrimp and squid, then lift them out.
- In the same oil, add the onion, garlic, peppers, chopped shrimp and tomatoes, and cook until softened (the sofrito).
- Pour in the hot fish stock and add the saffron.
- Once it boils, scatter the rice evenly — and don't stir it at all.
- Arrange the seafood on top and cook over low heat until the rice has absorbed all the stock and a crispy crust (socarrat) forms underneath.
- Serve with lemon and parsley.
Chef Moayad AboonqFollow Chef Moayad · MOAYAD_ABOONQ
Enjoy — bil-hana wal-afia