Spanish Seafood Paella (Printable Version)

Saffron-infused rice with shrimp, mussels, clams, and peppers creates a vibrant Spanish main dish.

# Ingredient List:

→ Seafood

01 - 12 large shrimp, peeled and deveined
02 - 12 mussels, scrubbed and debearded
03 - 12 clams, scrubbed

→ Rice

04 - 1 1/2 cups short-grain paella rice (e.g., Bomba or Arborio)

→ Aromatics & Vegetables

05 - 1 medium onion, finely chopped
06 - 1 red bell pepper, sliced into strips
07 - 1 green bell pepper, sliced into strips
08 - 2 cloves garlic, minced
09 - 1 medium tomato, grated or finely chopped

→ Broth & Seasonings

10 - 1/4 teaspoon saffron threads
11 - 4 cups fish or seafood stock
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 2 tablespoons olive oil

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges, for serving

# Directions:

01 - Warm fish or seafood stock in a saucepan and steep saffron threads; keep warm over low heat.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat and sauté onion for 2 minutes, then add garlic and cook until fragrant.
03 - Add red and green bell peppers and cook for 3 to 4 minutes until softened. Stir in tomato and cook until most liquid evaporates.
04 - Incorporate rice, stirring to coat with the vegetables and oil. Sprinkle smoked paprika, salt, and black pepper evenly.
05 - Pour warm saffron-infused stock over rice without stirring further; distribute rice evenly.
06 - Place shrimp, mussels, and clams atop the rice. Cover loosely with foil or a lid and cook over medium-low heat for 20 to 25 minutes until rice is tender and shellfish have opened; discard unopened shellfish.
07 - Remove from heat and let rest, covered, for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One pan feeds a crowd and makes you look like you spent hours in the kitchen when really you just learned patience.
  • The saffron-infused rice tastes like a celebration even on an ordinary Tuesday night.
  • Watching mussels and clams pop open over the rice feels like a small kitchen miracle every single time.
02 -
  • Never stir the rice after you pour in the stock—I learned this the hard way when my first paella turned into seafood risotto, and while it was delicious, it wasn't what it was supposed to be.
  • Check that every mussel and clam has opened after cooking; any that stay closed are telling you they weren't fresh enough, so discard them without hesitation.
  • The crusty, caramelized rice on the bottom of the pan (called socarrat) is supposed to be there and is treasured, not a mistake.
03 -
  • Make sure your stock is warm when you add it—cold stock will shock the rice and mess with the cooking time.
  • Invest in a proper paella pan if you're going to make this regularly; the wide, shallow shape distributes heat perfectly and creates that coveted crispy bottom layer.
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