Arroz a la Plancha with Saffron and Seafood

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable or seafood broth 4 cups (950ml) vegetable or seafood broth
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) mussels, cleaned and debearded 1/2 pound (225g) mussels, cleaned and debearded
• 1/2 pound (225g) calamari, sliced into rings 1/2 pound (225g) calamari, sliced into rings
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Lemon wedges, for serving Lemon wedges, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 70g (3g sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the saffron threads with 2 tablespoons of warm water and let it steep for 10 minutes.
2. 2.
   In a large pan or paella pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced red bell pepper and frozen peas to the pan, and cook for another 2-3 minutes until they start to soften.
4. 4.
   Stir in the Arborio rice and cook for a few minutes until the grains are well coated with the oil and vegetables.
5. 5.
   Pour in the white wine and let it simmer until it evaporates.
6. 6.
   Slowly add the vegetable or seafood broth, one cup at a time, stirring continuously. Allow the rice to absorb the liquid before adding more.
7. 7.
   Once all the broth has been added, pour in the saffron-infused water and gently stir to distribute the saffron evenly.
8. 8.
   Reduce the heat to low and let the rice simmer, uncovered, for about 15-20 minutes or until the rice is cooked and the liquid has been absorbed. Avoid stirring the rice during this time to allow the socarrat to form.
9. 9.
   While the rice is cooking, season the shrimp, mussels, and calamari with salt and pepper.
10. 10.
    In a separate pan, heat a tablespoon of olive oil over medium-high heat. Add the seafood and cook until the shrimp turns pink, the mussels open, and the calamari is tender.
11. 11.
    Once the rice is cooked, gently fold in the cooked seafood, ensuring it is evenly distributed throughout the rice.
12. 12.
    Remove the pan from heat and cover it with a clean kitchen towel. Let it rest for 5 minutes to allow the flavors to meld together.
13. 13.
    Serve the Arroz a la Plancha with lemon wedges on the side. Garnish with fresh parsley for added freshness and color.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, steep them in warm water for at least 10 minutes before using.
• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a fluffier texture.
• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking to enhance its taste and prevent any unwanted flavors.

Tips & Tricks

• For a richer flavor, substitute some of the vegetable or seafood broth with clam juice.
• Add a pinch of smoked paprika for an extra layer of smoky flavor.
• Customize the seafood selection based on personal preference or availability.
• To achieve a more pronounced socarrat, increase the heat to medium-high for the last few minutes of cooking.
• Leftover Arroz a la Plancha can be transformed into delicious arancini by shaping the rice into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve Arroz a la Plancha as a main course accompanied by a fresh green salad or crusty bread. Squeeze lemon juice over the rice before eating to enhance the flavors.

Presentation advice

Present the Arroz a la Plancha in a large paella pan or a shallow serving dish to showcase the vibrant colors of the dish. Garnish with fresh parsley for a pop of green and serve with lemon wedges on the side.