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Classic Spanish Seafood Paella

A vibrant and flavorful dish featuring saffron rice and a delicious mix of shrimp, mussels, and clams, forming a perfect centerpiece for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Bomba or Arborio rice Use for authentic texture.
  • 4 cups seafood stock Can be homemade or store-bought.
  • 1/2 cup dry white wine Optional for added flavor.
  • 1 lb shrimp, peeled and deveined Fresh or frozen is fine.
  • 1 lb mussels, scrubbed and debearded Make sure they are all closed before cooking.
  • 1 lb clams, scrubbed Make sure they are all closed before cooking.
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon saffron threads Key ingredient for flavor and color.
  • Olive oil as needed For sautéing.
  • Salt and pepper to taste
  • Fresh parsley and lemon wedges for garnish

Method
 

Preparation
  1. In a saucepan, heat your seafood stock. Add saffron threads to the stock and let it infuse on low heat while you prepare the rest of the dish.
  2. In a large paella pan or wide skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  3. Stir in minced garlic and bell pepper, cooking for another 2-3 minutes.
  4. Mix in the diced tomatoes, smoked paprika, salt, and pepper. Let it simmer for about 5 minutes to meld the flavors.
  5. Add the rice to the pan, stirring to coat the grains with the mixture. Pour in the white wine (if using) and allow it to absorb for about 2 minutes.
  6. Gradually add the infused seafood stock to the rice mix. Spread evenly but do not stir! Let it simmer for 15-20 minutes until the rice absorbs most of the liquid.
  7. Distribute the shrimp, mussels, and clams over the rice, pressing them into the mixture. Cover the pan with a lid or foil and cook for an additional 10-15 minutes, or until the seafood is fully cooked.
  8. Once the paella is done, remove it from heat and let it rest for about 5 minutes. Garnish with fresh parsley and lemon wedges before serving.

Notes

Choose quality ingredients for the best flavor. Don't stir once the broth is added to get a crispy socarrat. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.