Seafood Paella
Saffron-tinted bomba rice simmers in a shallow pan with shrimp, mussels, and squid until a crisp golden crust called socarrat forms on the bottom, delivering the coastal Spanish classic straight from your own stovetop.
Ingredients
- 1/4 teaspoon saffron threads
- 5 cups seafood or chicken stock
- 1/4 cup olive oil
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 medium tomatoes, grated on a box grater, skins discarded
- 1 teaspoon smoked paprika
- 2 cups bomba or other short-grain paella rice
- 1 pound large shrimp, peeled and deveined, tails on
- 1 pound mussels, scrubbed and debearded
- 1/2 pound squid, cleaned and cut into rings
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- 1/4 cup chopped fresh parsley
Instructions
- Warm the stock in a saucepan over low heat, add the saffron threads, and let steep while you start the rice.
- Heat the olive oil in a 15-inch paella pan or large wide skillet over medium-high heat.
- Add the onion and red bell pepper and cook for 4-5 minutes, stirring occasionally, until softened but not browned.
- Stir in the garlic and cook for 30 seconds until fragrant, then add the grated tomato and smoked paprika, and cook for 5-6 minutes, stirring often, until the mixture thickens into a jammy sofrito.
- Add the rice to the pan and stir for 1-2 minutes so every grain is coated in the sofrito.
- Pour in the warm saffron stock and stir once to distribute the rice evenly across the pan, then do not stir again for the rest of the cooking time.
- Bring to a boil, then reduce to a steady simmer over medium heat and cook uncovered for 10 minutes.
- Nestle the shrimp, mussels (hinge-side down), and squid rings into the rice, and scatter the peas over the top.
- Continue cooking for 8-10 minutes without stirring, until the rice has absorbed most of the liquid, the shrimp are opaque and pink and reach 145 degrees F, and the mussels have opened (discard any that stay closed).
- Increase the heat to medium-high for the final 1-2 minutes to encourage a crisp, golden crust (socarrat) to form on the bottom - listen for a light crackling sound and a toasty aroma, but watch closely so it doesn't burn.
- Remove from the heat, cover loosely with foil, and let rest for 5 minutes.
- Garnish with parsley and lemon wedges and serve directly from the pan.
Why You'll Love This
- Achieves real socarrat, the prized crisp rice crust, on a home stovetop
- Three kinds of seafood make this feel like a special-occasion centerpiece
- One pan, minimal stirring, and a stunning presentation
Resist the urge to stir once the stock goes in - constant stirring releases starch and turns paella into risotto instead of giving you distinct, separate grains.
Listen and smell for the socarrat in the final minutes rather than just watching the clock; a faint crackle and toasted-rice aroma mean it's ready.
Nutrition
| Calories | 460 |
| Protein | 34 g |
| Fat | 13 g |
| Carbs | 52 g |
| Fiber | 3 g |
| Sodium | 890 mg |
Estimated per serving
