Traditional Seafood Paella
Traditional dish · Spanish
A classic Valencian paella brimming with a variety of fresh seafood, saffron-infused bomba rice, and aromatic vegetables, cooked to perfection in a wide, shallow pan.
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Ingredients
- Bomba rice300g
- Shrimp200g
- Mussels200g
- Clams200g
- Calamari150g
- Chicken broth750ml
- Olive oil4 tbsp
- Onion1 medium
- Garlic3 cloves
- Tomatoes2 ripe
- Red bell pepper1/2
- Saffron threads1 pinch
- Smoked paprika1 tsp
- Dry white wine100ml
- Lemon1
- Fresh parsleysmall bunch
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the seafood: clean mussels and clams, peel and devein shrimp, clean and cut calamari into rings.
- 2
Finely chop the onion and garlic. Grate the tomatoes.
- 3
Heat olive oil in a paella pan over medium heat. Sauté onion until softened, then add garlic and cook for 1 minute more.
- 4
Add chopped red bell pepper and cook for 5 minutes until tender.
- 5
Stir in grated tomatoes and smoked paprika. Cook for 5-7 minutes until the mixture thickens.
- 6
Add the calamari rings and cook for 2 minutes.
- 7
Pour in the white wine and let it evaporate for 1-2 minutes.
- 8
Add the bomba rice and stir to coat it with the sofrito. Toast for 1-2 minutes.
- 9
Infuse saffron threads in a little warm chicken broth. Add the saffron broth and the remaining chicken broth to the pan. Season with salt and pepper.
- 10
Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes without stirring.
- 11
Arrange the shrimp, mussels, and clams on top of the rice. Continue to simmer for another 8-10 minutes, or until the rice is cooked and the seafood is done. The mussels and clams should have opened.
- 12
Increase heat for the last minute to develop the socarrat (toasted bottom layer of rice).
- 13
Remove from heat, cover loosely with foil, and let rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.
