Rice With Seafood Or Shrimps Recipe

Prep seafood

Rinse shrimp and pat dry. If using mixed seafood, rinse mussels/clams and discard any that are open and do not close when tapped. Slice calamari into rings if not pre-cut. Season shrimp and other seafood lightly with 1/2 tsp salt and 1/4 tsp black pepper; set aside in the refrigerator.

Bloom saffron (if using)

Warm 2 tablespoons of the stock and steep saffron threads in it for 5–10 minutes to release color and aroma. If using turmeric, skip this step and stir it into the stock later.

Heat a wide, heavy skillet or paella pan over medium heat. Add 3 tbs olive oil and 1 tbs butter. When the butter melts and oil shimmers, add the diced onion and cook, stirring, until translucent, about 4–5 minutes.

Add minced garlic and diced red bell pepper and cook another 2–3 minutes until softened and fragrant.

Stir in the chopped tomato (or crushed canned tomato) and cook until the mixture reduces slightly and becomes saucy, about 4 minutes. Add smoked paprika and the bloomed saffron with its soaking liquid (or 1/4 tsp turmeric) and stir to combine.

If using white wine, pour in 1/2 cup and simmer until almost all the wine has evaporated, 1–2 minutes.

Add the rice and stir to coat each grain with the sofrito mixture for 1–2 minutes; this toasts the rice slightly and helps flavor it.

Pour in 4 cups of warm stock, taste and adjust seasoning with the remaining salt (about 3/4 tsp more if needed) and black pepper. Bring to a gentle simmer. Reduce heat to medium-low so the surface is gently bubbling.

Do not stir the rice often from this point; let it cook uncovered until most of the liquid is absorbed and rice is tender, about 15–18 minutes (longer for thicker rice like bomba—follow package ratio but keep profile). If rice looks dry before cooked, add up to 1/2 cup more hot stock.

While rice is cooking, heat 1 tbs extra-virgin olive oil in a separate skillet over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque; remove and set aside. Quickly sear calamari for 1 minute just to firm, then remove. If using mussels/clams, steam them with a splash (2–3 tbs) of stock or water in a covered pan until they open, about 4–6 minutes; discard any that remain closed.

When the rice is nearly done (a couple minutes before finished and most liquid absorbed), nestle the seared shrimp, calamari, and opened mussels/clams into the top of the rice so they warm through and finish cooking with residual heat. Cover the pan with a lid or foil and let rest off the heat for 3–5 minutes to finish cooking and allow flavors to meld.

Taste and adjust seasoning. Sprinkle chopped parsley (or cilantro) over the top and squeeze lemon wedges over the dish to brighten flavors.

Transfer rice with seafood to a large serving platter or serve directly from the pan. Offer extra lemon wedges and red pepper flakes on the side. Serve hot.