Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sofrito & Base
Aromatics & Vegetables
Seafood
Seasonings & Garnish
Method
Sofrito & Base
- 1
Prepare saffron
If using saffron, steep the threads in 2 tablespoons hot stock or warm water and set aside to bloom (5–10 minutes).
- 2
Make sofrito
Heat 2 tablespoons olive oil and the butter in a large wide skillet or paella pan over medium heat. Add chopped onion and a pinch of salt and cook until translucent, about 5 minutes. Add diced bell peppers and continue to cook 4–5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.
- 3
Add tomato and spices
Stir in the tomato paste, smoked paprika, ground cumin and bay leaf. Cook 1–2 minutes, stirring, to bloom the tomato paste and spices. Add chopped cilantro stems here if using and cook another minute.
- 4
Toast rice
Add the rice to the pan and stir to coat with the sofrito mixture. Cook 2–3 minutes, stirring, to lightly toast the rice.
- 5
Deglaze
Pour in the white wine and scrape any browned bits from the bottom. Let the wine reduce until mostly evaporated, about 2 minutes.
- 6
Add stock and simmer
Add the warm stock, saffron with its soaking liquid, remaining 1 tablespoon olive oil, salt and pepper. Stir once to distribute and bring to a gentle boil. Reduce heat to maintain a simmer. Do not stir vigorously after this point. Cook uncovered for 10 minutes.
Seafood
- 7
Arrange seafood and continue cooking
After the rice has simmered for 10 minutes, arrange the fish pieces, shrimp and calamari rings evenly over the rice. Tuck the mussels hinge-side down into the rice. Lightly press pieces into the rice so they make contact with the liquid. Cover the pan with a lid or foil and simmer gently for 8–10 minutes, until rice is tender and seafood is cooked: shrimp opaque and curled, mussels opened (discard any that remain closed), fish flakes easily.
- 8
Finish
Remove lid and, if there is excess liquid, increase heat briefly for 1–2 minutes to evaporate. Taste and adjust salt and pepper. Stir in chopped cilantro and parsley gently to distribute (or sprinkle on top if you prefer). Squeeze lime or lemon over the dish and drizzle optional hot sauce if using.
Serving & Garnish
- 9
Transfer to a warm serving platter or serve straight from the pan. Garnish with parsley leaves and additional cilantro. Serve with lime wedges on the side.
- 10
Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently with a splash of stock or water.