Saffron-stained rice loaded with clams, mussels, squid, prawns and chicken — this generous seafood paella cooks in a single pan on the BRUNO Compact Hot Plate, right in the middle of the table. Its wide flat plate gives you that prized golden base while everyone helps themselves.
Ingredients
- 100g clams, purged and scrubbed
- 6 mussels, scrubbed and de-bearded
- 50g squid, cleaned and sliced into 1cm rings
- 4 black tiger prawns, legs trimmed and deveined
- 50g chicken thigh, cut into 1cm pieces
- ½ clove garlic, chopped
- ¼ onion, chopped
- ½ paprika (pepper), chopped
- 50ml white wine
- Olive oil, for frying
- Black pepper, to taste
- 200g paella or short-grain rice
- ¼ tsp saffron powder
- 35g chopped tomatoes (tinned)
- 350ml water
- ½ tsp salt
- To finish (optional):
- 6 black olives
- ½ lemon, in wedges
- Italian parsley, to garnish
Method
- Purge and scrub the clams; scrub the mussels and remove the beards. Clean and slice the squid, trim and devein the prawns, and cut the chicken into 1cm pieces.
- Add olive oil to the flat plate and heat on MEDIUM. Fry the onion and garlic, then add the chicken, prawns, squid, mussels and paprika in that order and stir-fry. Pour in the white wine, bring to a boil, season with pepper and lift everything onto a plate.
- Add a little more olive oil to the plate and fry the rice. Once heated through, stir in the saffron and chopped tomatoes.
- Return everything except the prawns and mussels to the plate, add the water and salt and bring to a boil on HIGH.
- Cover and cook on MEDIUM for 25–30 minutes, until the rice is tender, then finish on LOW to drive off excess moisture (top up with a little water if it dries too fast).
- Arrange the reserved prawns and mussels on top, scatter with olives, parsley and lemon wedges and serve.
Tip: Resist stirring the rice once the water goes in — leaving it undisturbed is what builds the lightly crisp socarrat at the base. A pinch more saffron deepens both the colour and aroma.
Equipment used
Recipe by BRUNO Official.