Saffron Paella

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Saffron Paella

Ingredients (4 People):

1.4 l. fish stock

75 g grated and reduced tomato

15 ml. olive oil

½ teaspoonful of sweet and sour paprika

6 threads of saffron Safrà del Montsec

400 g of rice (preferably bomba variety)

1 cuttlefish “uncleaned”

50 g monkfish

For the fish stock

150 g onion

2 carrots

1/2 leek

1 ñora red pepper


2 cloves of garlic

80 g of fried tomato

20 g salt

1 teaspoonful of spicy paprika

30 ml. extra virgin olive oil

12 threads of saffron Safrà del Montsec

Heads and bones of a hake

Heads and shells of prawns and king prawns

250 g crabs

250 g mantis shrimps

1 chicken leg

2.5 l. water (or unto covering the pot)


-            Fish stock:


In a tall pan add the extra virgin olive oil and the onion, carrots, leek and garlic. When they are browned add the heads and shells of the prawns and king prawns, the crabs and the mantis shrimps. Crush them well so that all their juice comes out. Sauté for 5 more minutes. Add a whole hake bone and head. Stir for a couple of minutes and add the paprika (being careful it doesn’t burn) and immediately add the fried tomato. Stir and add the water, ñora, chicken leg and salt. Leave it to boil on a medium flame without covering for 20 minutes, removing the foam that rises to the top constantly. Sieve the stock and then add the threads of saffron Safrà del Montsec and place on the stove again for 5 minutes on a low flame. Although not essential, the saffron will take on its maximum expression if infused for 4 hours beforehand.



-            Saffron Paella:


Place the stock to boil and at the same time brown the cuttlefish and add the threads of saffron Safrà del Montsec. Stir and immediately add the paprika. Continuing stirring, add the tomato and when it is all mixed together add the rice and sauté. Then add the boiling fish stock with the paella on a strong flame for 8 minutes. During this period add the monkfish in pieces. After the 8 minutes lower the flame to medium and leave 8 more minutes. If we want to achieve that so longed-for crispy “socarrat” add a thread of oil over the surface and raise the flame to the maximum for 2 minutes. Let it rest for 2 minutes and serve.

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Did you know...

The saffron comes from Asia Minor and there are data that used it 2,000 years B.C?

Did you know...

In Spain it was introduced by the Arabs between the 8th and 10th centuries. From the beginning its main use was culinary, something that spread throughout all Mediterranean countries

Did you know...

Catalonia was the gateway of saffron to the Iberian Peninsula, and it was the first region of Spain that, during the Middle Ages, cultivated and exported the first saffron recognized for its excellent quality

Did you know...

The magnificent properties of saffron make it a versatile spice used in different fields? In addition to gastronomy, saffron is currently used in medicine, cosmetics and perfumery

Did you know...

The saffron have a great source of vitamins that help improve the quality of life? It has been shown to even have beneficial effects in the fight against degenerative diseases such as Alzheimer's and multiple sclerosis

Did you know...

To get 1 kg of saffron, do you need about 200,000 flowers? The flower, which lasts only one day, has inspired numerous mythological tales, legends that have been born in the oldest civilizations.

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