Not paella (Valencia would call a lawyer) — but bomba rice, saffron, and shrimp in a wide pan with a proper socarrat crust is a weeknight worth having.
300 g
🍚 Bomba Rice ›
or arborio in a pinch
1 pinch
🌸 Saffron ›
steeped in 2 tbsp hot water
Mise en place
Before you start
Prep checklist
Bomba Rice — or arborio in a pinch
Saffron — steeped in 2 tbsp hot water
Sofrito: onion and pepper in oil, 8 minutes; garlic and paprika, 1. Toast the rice through it, 2 minutes.
Hot stock and saffron water in; arrange flat and DO NOT STIR AGAIN — stirring makes risotto; stillness makes paella. Simmer 18 minutes, shrimp and peas pressed in for the last 6.
💡
Bomba absorbs three times its volume without breaking — the reason Spaniards guard it. The no-stir rule builds the crust.
The socarrat: 90 seconds on high until you smell toasting (not burning) at the bottom. Rest 5 under a towel; lemon over; scrape the crust proudly.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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