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Paellas Recipe

Name: Mompou Tapas Bar & Restaurants Paellas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups Bomba rice; 4 tbs Olive oil; 4 cloves Garlic, minced; 1 medium Onion, diced; 1 medium Red bell pepper, diced; 1 medium Tomato, diced; 0.5 tsp Saffron threads; 4 cups Fish stock; 250 g Shrimp, peeled and deveined; 250 g Mussels, cleaned; 200 g Calamari, sliced; 1 cup Peas, frozen; to taste Salt; to taste Black pepper; 1 whole Lemon wedges, for serving; 2 cups Bomba rice; 4 tbs Olive oil; 4 cloves Garlic, minced; 1 medium Onion, diced; 1 medium Red bell pepper, diced; 1 medium Tomato, diced; 0.5 tsp Saffron threads; 200 g Chicken, diced; 150 g Chorizo, sliced; 4 cups Fish stock; 250 g Shrimp, peeled and deveined; 1 cup Peas, frozen; to taste Salt; to taste Black pepper; 1 whole Lemon wedges, for serving

Inspired by Mompou Tapas Bar & Restaurant

Time1h

Serves4

Choice of one: Seafood, Mixta (Seafood & Meat), Vegetarian, Negra

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Frequently paired with

The best thing to pair and share with Paellas

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10 Shrimp Cocktail

briny · spicy · citrusy

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Ingredients

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Seafood Paella

2 cups Bomba rice

4 tbs olive oil

4 cloves Garlic, minced

1 medium Onion, diced

1 medium Red bell pepper, diced

1 medium Tomato, diced

1/2 tsp saffron threads

4 cups fish stock

8.82 oz (250 g) Shrimp, peeled and deveined

8.82 oz (250 g) Mussels, cleaned

7.05 oz (200 g) Calamari, sliced

1 cup Peas, frozen

to taste Celtic sea salt

to taste black pepper

1 whole Lemon wedges, for serving

Mixta Paella

2 cups Bomba rice

4 tbs olive oil

4 cloves Garlic, minced

1 medium Onion, diced

1 medium Red bell pepper, diced

1 medium Tomato, diced

1/2 tsp saffron threads

7.05 oz (200 g) Chicken, diced

5.29 oz (150 g) Chorizo, sliced

4 cups fish stock

8.82 oz (250 g) Shrimp, peeled and deveined

1 cup Peas, frozen

to taste Celtic sea salt

to taste black pepper

1 whole Lemon wedges, for serving

Vegetarian Paella

2 cups Bomba rice

4 tbs olive oil

4 cloves Garlic, minced

1 medium Onion, diced

1 medium Red bell pepper, diced

1 medium Tomato, diced

1/2 tsp saffron threads

4 cups Vegetable stock

1 medium Zucchini, diced

1 cup Artichoke hearts, canned or frozen

1 cup Peas, frozen

to taste Celtic sea salt

to taste black pepper

1 whole Lemon wedges, for serving

Negra Paella

2 cups Bomba rice

4 tbs olive oil

4 cloves Garlic, minced

1 medium Onion, diced

1 medium Red bell pepper, diced

1 medium Tomato, diced

1/2 tsp saffron threads

2 tbs Squid ink

4 cups fish stock

8.82 oz (250 g) Shrimp, peeled and deveined

7.05 oz (200 g) Calamari, sliced

1 cup Peas, frozen

to taste Celtic sea salt

to taste black pepper

1 whole Lemon wedges, for serving

Method

Preparation Steps

Sauté Vegetables

In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté until the onion is translucent (about 5 minutes).

Add Tomatoes & Rice

Stir in the diced tomato and cook for another 2 minutes. Add the bomba rice and stir to coat the rice with the oil and vegetables.

Add Stock and Seasonings

Pour in the fish or vegetable stock, add the saffron threads, and season with salt and black pepper. Bring to a simmer.

Cook the Paella

Allow the mixture to simmer gently without stirring for about 15-20 minutes or until the rice is almost cooked and most of the liquid is absorbed.

Add Seafood or Vegetables

For seafood paella, add the shrimp, mussels, and calamari. For mixta, add chicken and chorizo; for vegetarian, add zucchini and artichokes. Scatter peas on top.

Final Cooking

Cover the pan with foil and cook for an additional 5-10 minutes until the seafood is cooked through or vegetables are tender.

Rest and Serve

Remove from heat and let the paella rest for 5 minutes before serving. Serve with lemon wedges.