Indoor paella in a paella pan from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 113) by America's Test Kitchen Editors

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Notes about this recipe

  • Delys77 on December 29, 2025

    This was made with frozen muscles as I couldn't find fresh and it still turned out quite nice. I think some head on shrimp would also be very nice and would add to the flavour nicely. The staged cooking also worked out well as the ingredients remained fairly distinct. This makes 6 larger servings so consider scaling back. My husband is not a saffron lover so I went a touch lighter and it was still very good.

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