Spanish Seafood & Saffron Baked Rice

Seafood

Yield – 6 servings

Type - Savory

Function Used – Bake

Temperature – 200 °C

Time – 20-25 minutes

Tray Level – 3

• 2 cups short-grain rice

• 300g shrimp, peeled

• 200g mussels, cleaned

• 1 squid, sliced

• 1 onion, chopped

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• ½ tsp saffron threads (soaked in warm water)

• 4 cups seafood stock

• 2 tbsp olive oil

• Salt and smoked paprika to taste

1. Preheat oven to 200°C.

2. Sauté onion, garlic, and bell pepper in olive oil until soft.

3. Add rice and paprika; toast for 2 minutes.

4. Pour in seafood stock and saffron with soaking liquid.

5. Arrange shrimp, mussels, and squid evenly over rice.

6. Transfer to oven and bake uncovered for 20–25 minutes until rice is tender and seafood cooked.

7. Rest 5 minutes before serving.