Paella De Mariscos Recipe

Prepare the Sofrito

In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the sliced smoked chorizo and sauté until browned. Stir in the chopped onion and red bell pepper, cooking until softened.

Add Tomatoes and Garlic

Stir in the diced tomatoes and the roasted garlic (squeeze out the soft garlic cloves from the head). Add saffron threads and cook for about 5 minutes until the mixture thickens. Season with salt and pepper.

Add Rice

Add the bomba or arborio rice to the sofrito and stir to coat the grains with the mixture.

Pour in Stock

Pour in the chicken or fish stock and bring to a boil. Reduce the heat to simmer and let it cook uncovered for about 10 minutes.

Incorporate Seafood

After 10 minutes, gently place the shrimp, mussels, clams, scallops, and fish pieces into the rice. Press them down slightly into the mixture.

Simmer

Cover the pan with a lid or foil and let it simmer for another 10-15 minutes, or until the seafood is cooked through and the rice has absorbed the liquid.

Garnish

Once the seafood is cooked, remove from heat and let it rest for 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges on the side.