Spanish Paella

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a paella pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the pepper and yellow pepper and fry about 3 minutes, stirring, until they soften.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Heat the fish stock and dissolve the saffron in it.
2. 6
   Add the tomatoes and cook 5 minutes.

   Stove
3. 7
   Add the rice and the smoked paprika and stir 2 minutes, until all the grains are coated in tomato.
4. 8
   Add the fish stock, season with salt and black pepper and bring to a boil.

   Stove
5. 9
   Turn down to low, cover and simmer 15 minutes. Scatter the shrimp and mussels on top, cover again and cook another 10 minutes, until the mussels open.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 10
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
7. 11
   Gently stir in the parsley.
8. 12
   Gently fluff with a fork and serve with the lemon wedges.