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Easy Authentic Spanish Seafood Paella Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Spanish
Servings 4

Ingredients
  

  • 1/4 cup Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 Red Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 cup Crushed Tomatoes
  • 1.5 cups Spanish Bomba Rice
  • 4 cups High-Quality Seafood Broth, warmed
  • 1/2 cup Dry White Wine
  • 1/2 teaspoon Saffron Threads
  • 1 teaspoon Smoked Spanish Paprika
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly cracked
  • 1 lb Large Shrimp (16-20 count), peeled and deveined, tails on
  • 1 lb Mussels, scrubbed and debearded
  • 1 lb Clams, scrubbed
  • 1/4 cup Fresh Parsley, chopped
  • 1 Lemon, cut into wedges

Instructions
 

  • In a small bowl, combine saffron threads with 1/2 cup of the warm seafood broth. Let it bloom for at least 15 minutes.
  • Heat olive oil in a 15-inch paella pan over medium heat. Add onion and bell pepper and sauté for 8-10 minutes until very soft.
  • Stir in the garlic and smoked paprika and cook for 1 minute until fragrant. Add the crushed tomatoes, salt, and pepper, and cook for 10 minutes until thickened to a jam-like consistency.
  • Add the Bomba rice and stir constantly for 2 minutes to toast the grains.
  • Pour in the white wine, scraping the bottom of the pan. Cook for 1-2 minutes until it has mostly evaporated.
  • Add the remaining warm broth and the saffron-broth mixture. Stir once to distribute the rice. DO NOT STIR AGAIN.
  • Bring to a simmer, then reduce heat to medium-low. Cook for 10 minutes, rotating the pan occasionally.
  • Arrange the clams, mussels, and shrimp on top of the rice, nestling them in slightly.
  • Continue to simmer for another 8-10 minutes, until the shellfish have opened, shrimp are pink, and the liquid is absorbed.
  • For the socarrat, increase heat to medium-high for 45-60 seconds until you hear the rice crackling at the bottom.
  • Remove from heat, cover loosely with foil, and let rest for 5-10 minutes before garnishing with parsley and serving with lemon wedges.

Notes

For the best results, use a proper paella pan. If you don't have one, use the widest, most shallow skillet you own to ensure the rice cooks in a thin, even layer.
Keyword Paella Recipe, Seafood Paella, Spanish Paella