Seafood Paella with Langoustines and Roasted Peppers

A showpiece pan of saffron rice crowned with split langoustines, head-on prawns, mussels and ribbons of sweet red pepper. The bottom forms a toasty socarrat crust while the shellfish perfume every grain. Set it in the middle of the table for a long, lazy weekend lunch with friends.

4.8 from 167 cooks

Method 7 steps

Steep the saffron in the hot stock. Heat the olive oil in a 15-inch paella pan over medium-high heat and sear the prawns and langoustines for 1 minute per side, then lift them onto a plate.

Add the pepper strips to the same oil and cook 5 minutes until blistered and soft; set half aside for the top.

Stir in the onion and cook 6 minutes until golden, then add the garlic, paprika and grated tomato and cook until the mixture darkens into a jammy sofrito, about 5 minutes.

Scatter in the rice and stir for 1 minute to coat each grain. Pour in the saffron stock, season well with salt and stir once to spread the rice evenly, then do not stir again.

Simmer briskly for 10 minutes, then lower to medium and press the mussels, crab sticks, prawns and langoustines into the rice. Arrange the reserved peppers over the top.

Cook 8 to 10 minutes more until the liquid is absorbed and the mussels open. Raise the heat for the final 60 seconds until you hear the rice crackle for the socarrat.

Take the pan off the heat, cover loosely with a towel and rest 5 minutes. Discard any unopened mussels, shower with parsley and serve from the pan.

Tap a step to mark it done.