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Ingredients
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Seafood
Rice and Flavoring
Liquid and Seasoning
Garnish
Method
Preparation
- 1
Prep the Seafood
In a bowl, combine the shrimp, mussels, and calamari. Set aside.
- 2
Prepare the Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water to release their color and flavor.
Cooking
- 3
Sauté the Aromatics
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
- 4
Add Tomato and Spices
Stir in the diced tomato, smoked paprika, and soaked saffron (with the water). Cook for about 2 minutes until the tomato softens.
- 5
Incorporate the Rice
Add the bomba rice to the pan, stirring to coat it in the oil and spices. Sauté for another 2 minutes.
- 6
Add the Stock
Pour in the fish stock, season with salt and black pepper to taste. Bring to a gentle boil.
- 7
Cook the Paella
Reduce heat to low and let the rice cook uncovered for about 15 minutes. Do not stir once the stock is added.
- 8
Add the Seafood
After 15 minutes, gently tuck the shrimp, mussels, and calamari into the rice. Cover with a lid or aluminum foil and cook for an additional 5-7 minutes, until the seafood is cooked through and the mussels have opened.