Paella Recipe
calasparra rice, nightly fish, scallops, clams, mussels, saffron
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Ingredients
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Rice & Seafood
Broth & Seasoning
Method
Preparation
Sauté Vegetables
In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and paprika, and cook for an additional minute.
Toast Rice
Add the Calasparra rice to the pan, stirring to coat it with the oil and vegetables. Cook for about 2 minutes until the rice is slightly toasted.
Add Liquid and Saffron
Pour in the fish stock (or water) and add the saffron threads. Bring to a simmer and season with salt and black pepper.
Cooking
Cook the Rice
Reduce heat to medium-low and let the rice cook uncovered for about 15 minutes, without stirring, until most of the liquid is absorbed.
Add Seafood
Arrange the fish fillets, scallops, clams, and mussels on top of the rice. Cover the pan with a lid or aluminum foil, and cook for an additional 10-12 minutes, or until the seafood is cooked through and the clams and mussels have opened.
Garnish and Serve
Once cooked, remove from heat and let sit for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.