Spanish Paella
An easy-to-follow Spanish Paella recipe featuring fluffy Tilda Basmati Rice, succulent shrimp, and calamari. A delicious seafood dinner for 4 ready in 45 minutes!
- 31 - 60 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 2 cups Tilda Basmati Rice
- 300 g shrimp, peeled and deveined
- 300 g calamari, sliced into rings
- 2 mixed bell peppers, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (400 g) chopped tomatoes
- 4 cups chicken or seafood stock
- 1 tsp paprika
- A pinch of saffron threads
- 4 tbsp olive oil
- Salt & pepper, to taste
Method
-
Heat the olive oil in a paella pan and sauté the onion, garlic, and mixed bell peppers until softened.
-
Add the rice and stir well for 1–2 minutes.
-
Stir in the canned tomatoes, paprika, and saffron.
-
Pour in the stock, bring to a boil, then reduce the heat and let it simmer gently without stirring.
-
Nestle the shrimp and calamari into the rice and cook until the seafood is fully cooked.
-
Serve hot with lemon wedges.
