A traditional Spanish rice dish from Valencia, made with saffron-infused rice, fresh seafood, and aromatic spices. Perfect for sharing and a true taste of the Mediterranean.
Meigas: Authentic Spanish in Ballarat
A traditional Spanish rice dish from Valencia, made with saffron-infused rice, fresh seafood, and aromatic spices. Perfect for sharing and a true taste of the Mediterranean.
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 0.5 cup canned diced tomatoes
- 1.5 cup short-grain Spanish rice e.g.
- 0.5 tsp saffron threads crushed and steeped in 2 tbsp hot water
- 4 cups chicken or vegetable broth hot
- 0.5 lb shrimp peeled and deveined
- 0.5 lb calamari cut into rings
- 0.5 lb mussels scrubbed and de-bearded
- 0.5 cup frozen peas
- 0.25 cup fresh parsley chopped
- 1 lemon cut into wedges for serving
Instructions
- Heat olive oil in a paella pan over medium heat. Add onion, garlic, and red bell pepper, cook until softened, about 5-7 minutes.
- Stir in the diced tomatoes and cook for another 3-5 minutes, until slightly thickened.
- Add the rice and stir to coat all grains with the mixture. Cook for 2 minutes.
- Pour in the hot broth and saffron liquid. Bring to a boil, then reduce heat to medium-low. Do not stir the rice from this point.
- Arrange shrimp and calamari evenly over the rice. Cook for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost tender.
- Nestle the mussels into the rice, cover the pan loosely with foil, and cook for another 5-7 minutes, or until mussels open. Discard any unopened mussels.
- Stir in the frozen peas and cook for 2 minutes. Remove from heat and let it rest, covered, for 5-10 minutes.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
For best results, use a wide, shallow paella pan. Do not stir the rice too much once the liquid is added to allow a 'socarrat' (crispy bottom layer) to form. You can vary the seafood according to availability.
