Description
A traditional Spanish seafood paella featuring a flavorful blend of shrimp, mussels, clams, and calamari cooked with short-grain rice, saffron, smoked paprika, and fresh vegetables in a single pan for an authentic one-pot meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 1/2 cups short-grain rice (such as Bomba or Arborio)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 3 1/2 cups seafood or chicken broth, warmed
- 8 large shrimp, peeled and deveined
- 8 mussels, cleaned and debearded
- 8 clams, scrubbed
- 1 cup calamari rings (optional)
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the base: Heat the olive oil in a large, shallow skillet or paella pan over medium heat. Add the finely chopped onion and sliced red bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Add the rice and spices: Incorporate the short-grain rice into the pan along with smoked paprika, the saffron with its soaking water, salt, and black pepper. Stir thoroughly to ensure the rice is evenly coated with the flavorful seasonings.
- Deglaze with wine: Pour in the dry white wine and allow it to simmer for 2 to 3 minutes to reduce slightly and enhance the flavor base.
- Cook the rice: Add the warm seafood or chicken broth and gently stir once to distribute the rice evenly. Avoid stirring further to help develop the paella’s signature crust. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer uncovered for 15 to 18 minutes until most of the liquid is absorbed.
- Add the seafood: Nestle the shrimp, mussels, clams, and calamari rings into the partially cooked rice. Cover the pan with foil or a lid and cook for an additional 8 to 10 minutes, until the shellfish open and shrimp are opaque and cooked through. Discard any shellfish that remain closed.
- Add peas and rest: Scatter the frozen peas over the top during the final 2 to 3 minutes of cooking. Remove the pan from heat and let it rest, still covered, for 5 minutes to allow flavors to meld.
- Garnish and serve: Sprinkle chopped fresh parsley over the paella and serve with lemon wedges on the side for squeezing.
Notes
- Use a variety of seafood based on availability to customize your paella.
- For an extra flavor dimension, sauté chopped chorizo with onions before adding rice.
- A wide, shallow pan helps the rice cook evenly and encourages formation of the prized crust called socarrat.
