20000 Leguas Recipe

Prepare stock

Bring 4 cups of fish stock to a gentle simmer in a saucepan. Stir in the saffron threads and keep the stock hot over very low heat so it’s ready to add to the rice.

Heat a wide pan (12-inch skillet or paella pan) over medium heat. Add 1 tablespoon olive oil and warm. Add the rice and toast, stirring, for 1–2 minutes until grains are glossy and slightly translucent at the edges. Pour in the white wine and cook 1–2 minutes until mostly absorbed.

In the same pan, push the rice to one side (or remove briefly). Add remaining 2 tablespoons olive oil and reduce heat to medium-low. Add the chopped onion and cook 5–6 minutes until softened and translucent. Stir in the minced garlic and diced red bell pepper and cook 1–2 minutes until fragrant.

Add the grated tomato (or crushed canned tomato) and both paprikas. Cook 3–4 minutes, stirring, until the tomato has reduced and the mixture smells rich. Season with 1 teaspoon of the salt and a few grinds of black pepper. Combine the tomato mixture with the rice, stirring to coat evenly.

Spread the rice mixture evenly across the pan. Pour the hot saffron-infused fish stock over the rice in an even layer. Do NOT stir from this point. Bring to a gentle simmer over medium-high heat for 2–3 minutes, then reduce heat to low to maintain a gentle simmer.

Simmer uncovered for 10 minutes without stirring. After 10 minutes, gently shake the pan to ensure even cooking.

After the rice has simmered 10 minutes, arrange the fish pieces, shrimp, calamari rings, and shellfish on top of the rice, gently pressing them slightly into the grains so they make contact with the liquid. Sprinkle the remaining 0.5 teaspoon salt across the seafood and rice surface.

Cover the pan loosely with a lid or foil and continue cooking on low for 6–8 minutes, until shrimp are opaque and curled, fish is cooked through, and shellfish have opened. If any shellfish remain closed after 8 minutes, discard them.

Remove the pan from heat. Dot the surface with the butter, if using, and sprinkle chopped parsley and chives. Zest the lemon over the top and squeeze the juice of half the lemon across the dish. Cover the pan again and let rest 5 minutes to allow flavors to settle and the rice to finish absorbing any remaining liquid.

Before serving, check seasoning and add more salt or pepper to taste. Serve directly from the pan, offering lemon wedges on the side.