Classic Paella With Seafood
This classic paella features a delightful medley of seafood, including shrimp, mussels, and clams, cooked with saffron-infused rice and a rich sofrito base for an authentic Spanish dining experience.
Equipment
- large paella pan
- foil or lid
Ingredients
Seafood
- 1 lb large shrimp, peeled and deveined
- 1 lb mussels, scrubbed and de-bearded
- 1 lb clams, scrubbed
- 8 oz calamari, cleaned and cut into rings optional
Rice & Broth
- 1.5 cups short-grain rice Spanish bomba rice is ideal, but Arborio works
- 4 cups seafood or chicken broth, warmed
- saffron threads, steeped in 1/4 cup warm broth large pinch
Sofrito & Seasoning
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
Garnish
- 1/2 cup fresh or frozen peas
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
Preparation
- Pat the shrimp dry and set aside all seafood. Discard any mussels or clams that are open and do not close when tapped.
- Heat olive oil in a large paella pan over medium-high heat. Add onion and bell pepper, cooking until softened, then add garlic until fragrant.
Cooking
- Stir in diced tomatoes, smoked paprika, and oregano, cooking until the liquid reduces and the mixture thickens slightly.
- Add the rice, coating each grain with the sofrito and oil. Cook for 2-3 minutes, stirring constantly, to lightly toast the rice.
- Pour in the warmed broth and saffron-infused broth. Season with salt and pepper, then stir gently once to distribute the rice evenly, and do not stir again.
- Bring to a simmer, then reduce heat to medium-low. Cook undisturbed for 15-20 minutes, until the rice absorbs most liquid and a crispy bottom (socarrat) forms.
Final Steps
- Arrange shrimp, mussels, clams, calamari, and peas on top of the rice. Cover and cook for 5-10 minutes until seafood is cooked and shellfish open.
- Remove from heat and let rest, covered, for 5-10 minutes. Garnish with parsley and serve with lemon wedges.
Notes
For an authentic touch, be sure not to stir the rice after adding the broth to encourage the formation of the delicious socarrat at the bottom of the pan.