Spanish saffron rice with shrimp, mussels, and clams. The crusty bottom (socarrat) is the best part.
Paella is from Valencia, Spain. Socarrat is the crispy rice at the bottom.
Bomba rice is traditional; arborio is a poor substitute. Never cover the pan with a lid.
Ingredients
Scale
Measurement units
- 2 cup Bomba or calasparra rice
- ½ tsp Saffron threads
- 5 cup Chicken or fish stock
- 1 lb Large shrimp, shell on
- 1 lb Mussels, scrubbed
- 1 lb Littleneck clams, scrubbed
- ¼ cup Olive oil
- 1 whole Onion, diced
- 1 whole Red bell pepper, diced
- 4 clove Garlic cloves, minced
- 2 whole Tomato, grated
- 1 tsp Smoked paprika
- 1 ½ tsp Salt
- 1 whole Lemon wedges
- ¼ cup Fresh parsley, chopped
Ingredients
Scale
Measurement units
- 2 cup Bomba or calasparra rice
- ½ tsp Saffron threads
- 5 cup Chicken or fish stock
- 1 lb Large shrimp, shell on
- 1 lb Mussels, scrubbed
- 1 lb Littleneck clams, scrubbed
- ¼ cup Olive oil
- 1 whole Onion, diced
- 1 whole Red bell pepper, diced
- 4 clove Garlic cloves, minced
- 2 whole Tomato, grated
- 1 tsp Smoked paprika
- 1 ½ tsp Salt
- 1 whole Lemon wedges
- ¼ cup Fresh parsley, chopped
Instructions
Bloom saffron and build sofrito
Warm 0.5 cup stock and add saffron; let bloom 10 minutes. Heat remaining stock and keep warm. Heat olive oil in paella pan over medium-high heat (400-450°F surface). Saute onion and bell pepper 5 minutes. Add garlic and tomato, cook 3 minutes. Add paprika and 1 teaspoon salt.
Equipment
- paella pan or wide skillet
Ingredients
- stock (5 cup)
- saffron (½ tsp)
- olive oil (¼ cup)
- onion (1 whole)
- bell pepper (1 whole)
- garlic (4 clove)
- tomato, grated (2 whole)
- smoked paprika (1 tsp)
- salt (1 tsp)
Toast and build
Add rice and stir to coat with sofrito. Add saffron with liquid and remaining hot stock. Stir once to distribute. Do not stir again. Cook 10 minutes over medium-high heat (400-450°F surface).
Equipment
- paella pan or wide skillet
Ingredients
- bomba rice (2 cup)
Add the seafood and finish
Nestle shrimp, mussels, and clams into rice. Season with remaining salt. Cook 10 to 12 minutes until shellfish open and rice is cooked. Increase heat to high for last 2 minutes to develop socarrat. Remove from heat, cover loosely with foil, rest 5 minutes. Garnish with parsley and lemon wedges.
Equipment
- paella pan or wide skillet
Ingredients
- shrimp (1 lb)
- mussels (1 lb)
- clams (1 lb)
- salt (½ tsp)
- parsley (¼ cup)
- lemon wedges (1 whole)
Before you cook
Cook notes
- • Paella is from Valencia, Spain.
- • Bomba rice is traditional; arborio is a poor substitute.
- • Socarrat is the crispy rice at the bottom.
- • Never cover the pan with a lid.
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