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Ingredients
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Seafood
Rice and Broth
Vegetables and Aromatics
Garnish
Method
Preparation
- 1
Prepare the Seafood
Rinse the clams and mussels under cold water to remove any sand. Ensure that the shrimp are peeled and deveined.
- 2
Soak the Saffron
Soak the saffron strands in a small bowl with 2 tablespoons of warm water to release its flavor.
Cooking
- 3
Sauté Vegetables
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and diced red bell pepper. Sauté until the onion becomes translucent.
- 4
Add Rice and Spices
Stir in the Bomba rice, paprika, and sauté for another 2 minutes, allowing the rice to absorb the flavors.
- 5
Add Liquid
Pour in the white wine and cook for 2-3 minutes until it reduces slightly. Then, add the fish stock along with the soaked saffron and its water. Season with salt and black pepper.
- 6
Add Seafood
Bring the mixture to a boil, then reduce heat to low. Add the fish fillets, calamari, clams, mussels, and shrimp. Do not stir after this point.
- 7
Simmer
Cover the pan with a lid or aluminum foil and let it simmer for 15-20 minutes until the rice is cooked and the seafood is fully cooked.
- 8
Add Peas
In the last 5 minutes of cooking, sprinkle the frozen peas over the top without stirring. Remove from heat once done.
