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Saffron and Crab Paella: 40-Minute Spanish Perfection

saffron and crab paella
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A flavorful and aromatic saffron and crab paella, combining the rich taste of crab with the distinctive flavor of saffron in a traditional Spanish rice dish.

Ingredients

Scale
  • 2 cups short-grain rice (such as bomba or arborio)
  • 1 large crab (cleaned and cut into pieces)
  • 4 cups fish or seafood stock
  • 1 large onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1 tomato (grated)
  • 1 tsp saffron threads
  • 1/2 cup green beans (trimmed and halved)
  • 1/4 cup olive oil
  • 1 tsp smoked paprika
  • Salt to taste
  • Lemon wedges for serving

Instructions

  1. Heat olive oil in a large paella pan over medium heat.
  2. Sauté onion, garlic, and bell pepper until softened.
  3. Add grated tomato and cook for 2-3 minutes.
  4. Stir in the rice, saffron, and smoked paprika, coating the rice well.
  5. Pour in the stock and bring to a simmer.
  6. Arrange crab pieces and green beans on top.
  7. Cook without stirring for 15-20 minutes until rice is tender and liquid is absorbed.
  8. Remove from heat, cover, and let rest for 5 minutes.
  9. Serve with lemon wedges.

Notes

  • Use fresh crab for best flavor.
  • Do not stir the rice once the stock is added to achieve the traditional socarrat (crispy bottom).
  • Adjust stock quantity if using a different rice variety.

Nutrition

Find it online: https://bibodo.com/saffron-crab-paella-recipe/