Description
A classic Spanish seafood paella featuring tender shrimp, mussels, clams, and calamari simmered with aromatic saffron-infused rice, bell peppers, and peas. This vibrant one-pan meal balances savory seafood flavors with smoked paprika and fresh herbs, creating an authentic and hearty dish perfect for gatherings.
Ingredients
Scale
Seafood & Seafood Mix
- ½ lb mussels, scrubbed and debearded
- ½ lb clams, scrubbed
- ½ lb large shrimp, peeled and deveined
- ½ lb calamari rings (optional)
Rice and Broth
- 1 ½ cups Arborio or short-grain rice
- 4 cups seafood or chicken broth (warm)
- ½ cup dry white wine (optional)
Vegetables & Aromatics
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- ½ cup frozen peas
Spices & Seasonings
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon saffron threads (optional, soaked in 2 tbsp warm water)
- Salt and black pepper to taste
Garnish
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Sauté Vegetables: In a large, deep skillet or paella pan, heat olive oil over medium heat. Add the finely chopped onion and sliced red bell pepper, sautéing for 5–6 minutes until softened. Stir in minced garlic and cook for 1 more minute to release its aroma.
- Add Rice and Spices: Stir in the Arborio or short-grain rice, coating the grains evenly with the oil and vegetables. Cook for 2 minutes to lightly toast the rice. Then, add smoked paprika, soaked saffron threads along with their soaking water (if using), salt, and black pepper. Mix well to combine the flavors.
- Simmer Rice: Pour in the warm seafood or chicken broth and dry white wine (if using). Stir once just to evenly distribute the rice, then avoid stirring further. Bring the mixture to a simmer over medium-low heat and cook uncovered for 15–20 minutes, or until most of the liquid has been absorbed by the rice.
- Add Seafood and Steam: Nestle the mussels, clams, shrimp, and calamari into the partly cooked rice. Sprinkle the frozen peas on top. Cover the pan with foil or a lid to trap steam, and let it cook for an additional 8–10 minutes until the seafood is fully cooked and the mussels and clams have opened. Discard any unopened shells.
- Rest and Garnish: Remove the pan from heat and let the paella rest for 5 minutes, allowing flavors to meld and the rice to set. Garnish with freshly chopped parsley and lemon wedges. Serve warm, enjoying the traditional crispy bottom layer called socarrat.
Notes
- Use high-quality saffron and seafood stock for the best authentic flavor.
- Do not stir the rice after adding the broth to allow formation of the socarrat, the prized crispy bottom layer.
- Ensure seafood is fresh and properly cleaned for safety and optimal taste.
- Calamari is optional and can be omitted or substituted with other seafood like scallops.
- If white wine is not used, increase broth slightly to compensate for liquid volume.
