Seafood Paella for Sasha: Inspired by Attack on Titan
Inspired by the final season of Attack on Titan, I am making Niccolo’s seafood paella that Sasha fell in love with. This one-pot full of flavourful saffron rice, sweet shrimp and fresh mussels really hits the spot. This scene was honestly amazing, definitely one of Sasha's best and I love her reaction to Niccolo’s food. It is deceptively easy to make and will always impress! It did win our sweet Sasha’s heart after all.
Ingredients
- 3 cloves garlic (minced)
- 1 spanish onion (diced)
- 12 jumbo shrimp (I used Ecuador white shrimp)
- 2 Squid tubes (sliced into strips)
- 12 mussels
- 100-200 g Green beans (ends cut off and halved)
- 200 g Cherry/grape tomatoes (halved plus a few more for the top)
- 0.5 g saffron
- 2 tsp paprika
- 2 cups paella rice
- 4 cups stock (I used half chicken and half dashi)
- Olive oil
- Parsley
- Lemon
Instructions
- 1
Heat a paella pan or large frying pan over medium heat.
- 2
Wrap saffron in a small tin foil packet and toast while the pan is heating up.
- 3
Cover pan with olive oil, salt the oil
- 4
Cook onions until starting to soften and add green beans. Continue to cook until brown. Add garlic and stir for about 30 seconds or until fragrant.
- 5
Add grated/chopped tomatoes and cook for about 10 mins until soft and cooked down.
- 6
Stir in the squid and paprika and cook for about 2 minutes.
- 7
Add rice to the pan, mix for a minute until evenly distributed and add the stock. (you could steep your saffron in the broth in advance if you’d like).
- 8
Crush saffron in your fingers and all to the pan. Season with salt and pepper, taste and stir.
- 9
When the paella is back to a boil, stir and let cook on high heat for 10 minutes. This is the last time you will stir the paella. We want the bottom to cook up and get crispy → Soccarat: crispy flavour bomb!
- 10
Top with mussels, shrimp and leftover sliced tomatoes.cover and cook for
- 11
Add mussels and shrimp, cover and cook on low for about 5 minutes or until ready.
- 12
All the liquid should be absorbed and the rice at the top should be tender. If the rice is undercooked, you can add a bit more broth (or water), cover and continue cooking until ready.
- 13
Once the rice and seafood are all cooked, take the paella off the heat to rest for 5 minutes.
- 14
Season with parsley and serve with a drizzle of lemon juice. Make sure to scrape all that goodness from the bottom of the pan! It is honestly the best part.
Cook it from the original
This recipe comes from glutenfreewithme.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on glutenfreewithme.com