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Le Chaudron recipe
Paella aux fruits de mer
Seafood paella
⏱ 60 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)Spanish bomba rice
500 g (18 oz)bouchot mussels
300 g (11 oz)whole raw jumbo shrimp
200 g (7 oz)squid rings
1 L (4¼ cups)fish stock
1packet of saffron threads0.2 g
3tomatoes, peeled and chopped
1yellow onion, sliced
4 clovesgarlic, crushed
- 400 g (14 oz) Spanish bomba rice
- 500 g (18 oz) bouchot mussels
- 300 g (11 oz) whole raw jumbo shrimp
- 200 g (7 oz) squid rings
- 1 L (4¼ cups) fish stock
- 1 packet of saffron threads 0.2 g
- 3 tomatoes, peeled and chopped
- 1 yellow onion, sliced
- 4 cloves garlic, crushed
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Prepare the seafood: partly peel the shrimp, clean the mussels and slice the squid.
- Steep the saffron threads in a ladle of hot stock for 10 minutes to release their color.
- Cook the onion, garlic and squid in the paella pan with a drizzle of olive oil for 8 minutes.
- Add the tomatoes and cook for 5 minutes, then stir in the rice and toast it for 2 minutes until glossy.
- Pour in the hot saffron fish stock and spread the rice evenly across the pan.
- Cook over medium heat for 15 minutes without stirring, so the crispy socarrat forms on the bottom.
- Arrange the shrimp and mussels on top and cook 10 more minutes until the mussels open.
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