UMAMU Estate SBS with Seafood Paella

*This recipe is inspired by Laura Allen's with thanks and we have tailored to our preferences.

**Serves four.


  • 1/4 cup extra virgin olive oil 
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic
  • 3 roma tomatoes, very finely diced 
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 pinch saffron threads
  • salt and pepper
  • ¼ cup white wine
  • 2 cups Spanish rice*
  • 5 cups chicken broth*
  • ½ lb jumbo shrimp or prawns , about 8 unpeeled, tail on
  • 1/2 lb mussels (about 10), cleaned properly (beards off)
  • 8 oz calamari rings
  • 8 large scallops


  1. Add olive oil to a skillet over medium heat.
  2. Add the onion, bell peppers and garlic and cook until onion is translucent.
  3. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes.
  4. Add white wine and cook for 10 minutes. Taste and add salt if needed. 
  5. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  6. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels, calamari and scallops into the mixture, continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking). 
  7. Remove pan from heat and cover with a lid. Place a kitchen towel over the lid and allow to rest for 10 minutes.
    Check out our SBS10 to pair with this recipe and also our vertical six vintages pack for SBS/SSB lovers.