Seafood Paella Recipe

Bloom saffron

Place saffron threads in a small bowl and pour 2 tablespoons hot water over them. Let steep while you prepare the sofrito (at least 5 minutes).

Heat a wide, shallow paella pan (or a large skillet about 12–14 inches) over medium heat. Add 3 tablespoons olive oil and swirl to coat.

Add the chopped onion and diced red bell pepper. Sauté, stirring occasionally, until onion is translucent and pepper is softened, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the grated or crushed tomatoes and cook 4–6 minutes until the mixture thickens and the raw tomato taste mellows.

Stir in smoked paprika and the saffron with its soaking liquid. Cook 1 minute to release aromas. Season lightly with about 1/4 teaspoon of the salt (the remainder will go in the stock).

Add the rice to the sofrito and stir to coat the grains with the tomato mixture. Cook 1–2 minutes, stirring, to toast lightly and allow the rice to pick up flavors.

Pour in the white wine and simmer for 1–2 minutes until mostly absorbed.

Add the warm stock (4 cups) and the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Stir gently once to distribute the rice evenly. Bring to a steady simmer over medium-high heat.

Reduce heat to maintain a gentle simmer. Do not stir the rice after this point. Cook uncovered for 10 minutes, adjusting heat so the liquid bubbles evenly but not too vigorously.

After the first 10 minutes of simmering rice, arrange the seafood and fish evenly across the rice surface: place mussels and clams hinge-side down, tuck shrimp and squid rings into the rice, and scatter fish pieces on top. Press them lightly into the rice so they make contact with the liquid.

If using peas, sprinkle them over the top now.

Continue to simmer gently, uncovered, until the rice is tender and most of the liquid is absorbed, about 8–10 more minutes. Reduce heat toward the end to prevent burning at the bottom; a thin crisp socarrat at the bottom is traditional, but watch closely so it doesn’t char.

If mussels and clams do not open when rice is cooked, cover the pan for 2–3 minutes off the heat; discard any that remain closed.

Taste rice and adjust seasoning with additional salt if needed.

Remove the paella from heat. Let it rest 5 minutes without covering to allow flavors to settle and any remaining liquid to be absorbed.

Scatter chopped parsley over the top and arrange lemon wedges around the pan.

Serve directly from the pan at the table, encouraging guests to squeeze lemon over individual portions.