The classic paella is one of Spain’s most iconic dishes, originating from the Valencia region. We made this a while back and didn't write it down so some of the portions may be off but just use your best judgement.

Ingredients:

Seafood:

½ lb mussels
½ lb clams
½ lb shrimp (peeled and deveined)
½ lb calamari rings

Rice & Stock:

1 ½ cups Bomba rice (or another short-grain paella rice)
4 cups fish stock (warm)
Note: follow rice instructions on bag if different
A pinch of saffron, infused in warm stock

Vegetables & Aromatics:

1 small onion, finely chopped
5 garlic cloves, minced
1 small red bell pepper, diced
1 tomato, grated
½ cup peas
1 bay leaf

Other:

½ cup dry white wine
1 tsp smoked paprika
Olive oil
Salt, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving

Instructions:

Prepare the Stock:

Warm the fish stock and add the saffron, letting it infuse. Keep warm over low heat.

Sauté the Base:

Heat a large paella pan over medium heat and add a generous drizzle of olive oil.
Sauté the onion, garlic, and red bell pepper until softened.
Stir in the grated tomato and cook for a few minutes until slightly thickened.
Add the bay leaf and smoked paprika, stirring for another minute.

Deglaze & Toast the Rice:

Pour in the white wine and let it reduce slightly.
Stir in the rice, coating it in the mixture. Toast for 1-2 minutes to develop flavor.
Add the Stock:

Pour in the warm saffron-infused fish stock. Do not stir after this point to allow the socarrat (crispy bottom) to develop.
Season with salt as needed.

Cook the Seafood:

When the rice is about halfway cooked (10-12 minutes in), arrange the shrimp, mussels, clams, and calamari rings on top.
Cook uncovered for another 10 minutes, or until the shellfish open and the shrimp are pink and cooked through. Discard any unopened mussels or clams.
Sprinkle peas on top during the last few minutes of cooking.

Rest & Serve:

Remove from heat and let the paella rest for 5 minutes.
Garnish with fresh parsley and lemon wedges.
Drizzle with a little extra olive oil before serving.

Note: This is a large dish and requires a traditional paella pan for even cooking and proper socarrat formation.

If the shellfish has not opened up you can cover with tinfoil and let rest in oven on low hear for a couple minutes.

Enjoy your authentic seafood paella! 🇪🇸