Warm Bread Paella Marisco Recipe

Rinse mussels and clams under cold water; discard any that are open and do not close when tapped. Peel and devein shrimp if not already done. Pat all seafood dry and keep chilled until use.

Lightly toast saffron threads in a dry skillet for 20–30 seconds, then crush and steep in 2 tablespoons of hot seafood stock; set aside.

Heat a large paella pan or wide, heavy skillet (about 12–14 inch / 30–36 cm) over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped onion and a pinch of salt and cook, stirring, until translucent, about 5 minutes.

Add diced red pepper and continue to cook until softened, 4–5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.

Add grated tomato (or canned tomato), smoked and sweet paprika, and the remaining 2 tablespoons olive oil. Cook the sofrito, stirring occasionally, until it thickens and the oil turns slightly orange, about 6–8 minutes.

Add the rice to the pan and stir to coat each grain in the sofrito and oil, toasting gently for 1–2 minutes. Pour in the white wine and simmer 1–2 minutes until mostly evaporated.

Stir the hot seafood stock into the pan along with the saffron infusion, salt, and black pepper. Shake the pan to level the rice but do not stir after this point; bring to a gentle simmer over medium-high heat.

Reduce heat to medium-low so the mixture is gently simmering. Cook uncovered for about 12 minutes, occasionally nudging any rice at the edge toward the center with the back of a spoon to encourage even cooking, but avoid stirring vigorously.

Arrange the fish pieces, squid rings and shrimp evenly over the rice. Tuck mussels and clams hinge-side down into the rice so they can open into the broth. Drizzle 1 tablespoon olive oil over the seafood.

Tear the day-old bread into large chunks and press them gently into the rice, leaving some surface exposed. The bread will absorb the saffron broth and warm through. If the rice looks dry before adding seafood, add up to 100 ml more hot stock, a little at a time.

Cover the pan loosely with foil or a large lid and cook on low for 6–8 minutes, until shrimp are opaque, fish flakes, and the mussels and clams have opened. Discard any that remain closed.

Remove the pan from heat and let rest, covered, for 5 minutes to allow flavors to settle and the bread to soak further.

Scatter chopped parsley over the top and drizzle with a little extra olive oil. Serve directly from the pan with lemon wedges on the side for squeezing over each portion.

To eat, tear bread and spoon rice and seafood together so the bread soaks the remaining broth. Taste and adjust with a little extra salt or lemon as desired.