Spanish paella with tiger prawns, squid, mussels, baby octopus and vegetables

Easy to cook

40 минут minutes

1800 grams

For 4 persons

Per 100 g of dish: 108.5 kcal, 10.0 proteins | 2.0 fats | 12.6g carbohydrates

An exquisite symphony of seafood and vegetables, where seafood and fresh vegetables are woven into an ensemble of flavors, permeated with the aromas of the Mediterranean.

Ivan Melnikov, Head Chef of Yacht Chief

The Yacht Chief menu uses only the freshest ingredients from trusted suppliers. You will definitely appreciate the taste and freshness of the prepared dish!

Cleaned Commander squid carcass (70/110) (s/m) 2 pcs

Tomatoes in their own juice, pureed 150 g

Accuracy in following the recipe, temperature regime, and product handling is the key to the benchmark quality of dishes from Yacht Chief.

Pour 50 ml of broth into a saucepan, bring to a boil and remove from heat. Add ground saffron, stir and leave to stand for 5 minutes.

Crush the garlic, peel and cut into slices. Remove the stem and seeds from the bell pepper and cut the pulp into large cubes. Peel the onion and cut into thin half rings. Separate the parsley leaves from the stems, chop the stems finely (save the leaves). Rinse the mussels thoroughly and remove the algae (be careful, there may be shell fragments).

Peel the squid from the films and cut into large slices. Heat 1 tbsp in a frying pan. spoon of olive oil and fry the mussels and baby octopus for 2 minutes over medium heat, stirring occasionally. Add squid and cook for 1 minute, stirring occasionally. Remove from the heat, transfer the fried squid and baby octopus to a bowl, and save the mussels for decoration. Save the pan.

In the pan in which the seafood was fried, heat 1 tbsp. spoon of olive oil and fry the onion, bell pepper, garlic and parsley stems for 2 minutes over medium heat, stirring occasionally. Pour in saffron water, 600 ml of broth and mashed tomatoes, add sugar, salt and pepper, stir and bring to a boil. Then add the rice, stir and cook for 15 minutes at a gentle simmer.

Peel the shrimp, make a short longitudinal cut along the back and remove the intestine.

Add shrimp, fried squid and baby octopus to the paella pan, stir gently and cook for 4 minutes. Cut the lemon into large slices.

Divide the seafood paella among plates, top with mussels, garnish with parsley leaves and serve with lemon wedges.

When developing the recipes, Yacht Chief takes into account the conditions of cooking on a yacht. Most of our dishes require only a stovetop and a standard set of kitchen tools.