Ingredients
Seafood paella
- 2 cups short-grain paella rice Bomba if available
- 5 cups seafood stock hot, plus up to ½ cup more if needed
- 0.25 tsp saffron threads
- 3 tbsp olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 cup ripe tomato grated
- 1 tsp smoked paprika
- 1 lb large shrimp peeled and deveined
- 1 lb mussels scrubbed and debearded
- 0.5 lb littleneck clams scrubbed
- 1 tsp fine salt
- 2 tbsp fresh parsley chopped
- 1 lemon cut into wedges
Instructions
Build the paella
- Stir the saffron into ½ cup hot seafood stock and let it steep for 5 minutes. Keep the remaining stock hot.
- Heat the olive oil in a 13–14-inch paella pan over medium heat. Cook the onion and pepper for 6–8 minutes until softened. Add garlic and paprika for 30 seconds, then stir in the grated tomato. Cook about 5 minutes until thick and glossy.
- Stir in the rice to coat, then add the hot stock and saffron liquid. Spread the rice evenly and bring to a steady simmer. Cook uncovered for 10 minutes; do not stir after this point.
- Nestle shrimp, mussels, and clams into the rice. Cook 8–12 minutes, until the rice is tender, shrimp are opaque, and shells have opened. Discard any mussels or clams that remain closed. Rest 5 minutes, then finish with parsley and lemon.
Nutrition
Serving: 1servingCalories: 510kcal
Notes
Use a wide 13–14-inch pan for even cooking. Add a splash of hot stock only if the rice needs it, and avoid stirring after the first simmer to encourage a socarrat. Discard shellfish that do not open. Cost and nutrition are estimates.
