{"id":2212,"date":"2026-05-07T13:01:34","date_gmt":"2026-05-07T13:01:34","guid":{"rendered":"https:\/\/www.safradelmontsec.com\/?p=2212"},"modified":"2026-05-07T13:03:03","modified_gmt":"2026-05-07T13:03:03","slug":"saffron-paella","status":"publish","type":"post","link":"https:\/\/www.safradelmontsec.com\/en\/saffron-paella\/","title":{"rendered":"Saffron Paella"},"content":{"rendered":"\t\t
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Saffron Paella <\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients (4 People):<\/strong><\/p>

1.4 l. fish stock<\/p>

75 g grated and reduced tomato<\/p>

15 ml. olive oil<\/p>

\u00bd teaspoonful of sweet and sour paprika<\/p>

6 threads of saffron\u00a0Safr\u00e0 del Montsec<\/em><\/p>

400 g of rice (preferably bomba variety)<\/p>

1 cuttlefish \u201cuncleaned\u201d<\/p>

50 g monkfish<\/p>

For the fish stock<\/strong><\/p>

150 g onion<\/p>

2 carrots<\/p>

1\/2 leek<\/p>

1 \u00f1ora red pepper<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2 cloves of garlic<\/p>

80 g of fried tomato<\/p>

20 g salt<\/p>

1 teaspoonful of spicy paprika<\/p>

30 ml. extra virgin olive oil<\/p>

12 threads of saffron\u00a0Safr\u00e0 del Montsec<\/em><\/p>

Heads and bones of a hake<\/p>

Heads and shells of prawns and king prawns<\/p>

250 g crabs<\/p>

250 g mantis shrimps<\/p>

1 chicken leg<\/p>

2.5 l. water (or unto covering the pot)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Preparation:<\/strong><\/p>

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fish stock:<\/p>

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. Saut\u00e9 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\u2019t burn) and immediately add the fried tomato. Stir and add the water, \u00f1ora, 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 Safr\u00e0 del Montsec<\/em> 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.<\/p>

\u00a0<\/p>

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Saffron Paella:<\/p>

Place the stock to boil and at the same time brown the cuttlefish and add the threads of saffron Safr\u00e0 del Montsec<\/em>. Stir and immediately add the paprika. Continuing stirring, add the tomato and when it is all mixed together add the rice and saut\u00e9. 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 \u201csocarrat\u201d 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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Saffron Paella Ingredients (4 People): 1.4 l. fish stock 75 g grated and reduced tomato 15 ml. olive oil \u00bd teaspoonful of sweet and sour paprika 6 threads of saffron\u00a0Safr\u00e0 del Montsec 400 g of rice (preferably bomba variety) 1 cuttlefish \u201cuncleaned\u201d 50 g monkfish For the fish stock 150 g onion 2 carrots 1\/2 […]<\/p>\n","protected":false},"author":1,"featured_media":1975,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[],"class_list":["post-2212","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/posts\/2212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/comments?post=2212"}],"version-history":[{"count":5,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/posts\/2212\/revisions"}],"predecessor-version":[{"id":2217,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/posts\/2212\/revisions\/2217"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/media\/1975"}],"wp:attachment":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/media?parent=2212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/categories?post=2212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/tags?post=2212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}