Spanish seafood rice
Paella is Spain's answer to the question of how to feed a crowd with limited means and maximum flavor. The technique here hinges on the socarrat, that intentional crust of caramelized rice at the pan's bottom that Spanish cooks prize above all else. Saffron isn't just decoration but the dish's backbone, its mineral earthiness anchoring seafood's briny sweetness. Build your heat gradually and listen for the gentle crackling near the end. You'll know you've succeeded when the rice tastes toasted, not burnt.
Instructions
step 1 Heat the oil in a large saucepan and soften the onion for 6-7 mins.
Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat. step 2 Pour in the stock, add the saffron and bring to the boil.
Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender. step 3 Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through.
Serve in warm bowls scattered with the parsley..
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