Spanish Seafood Paella (Printable)

Aromatic saffron rice with shrimp, mussels, clams, and bell peppers offers a flavorful Spanish delight.

# 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 the fish or seafood stock in a saucepan and infuse with saffron threads. Keep warm over low heat.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Sauté onion for 2 minutes, then add garlic and cook until fragrant.
03 - Add the bell peppers and cook for 3 to 4 minutes until slightly softened. Stir in the tomato and cook until most liquid evaporates.
04 - Add the rice, stirring to coat with oil and vegetables. Sprinkle with smoked paprika, salt, and black pepper.
05 - Pour in the warm saffron-infused stock, distributing the rice evenly. Do not stir after this point.
06 - Place the shrimp, mussels, and clams over 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 any that remain closed.
07 - Remove from heat and let rest, covered, for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The saffron does all the heavy lifting, turning simple rice into something that tastes like you spent hours making it.
  • One pan, no fussing after you pour in the stock, which means you can actually sit with your guests instead of sweating over the stove.
  • Watching shellfish pop open at just the right moment feels like a small magic trick you get to perform.
02 -
  • Once that stock hits the rice, you've made a commitment—resist the urge to stir or move things around, or you'll break the grains and end up with mush instead of that beautiful separate texture.
  • Any mussels or clams that stay stubbornly closed are telling you they weren't alive when you started, so discard them without guilt.
03 -
  • Let your stock come to a proper warmth before pouring it in—cold stock hitting hot rice will shock the cooking process and throw off your timing.
  • That golden, slightly crispy layer that forms on the bottom of the pan (the socarrat) is intentional in traditional paella, not a mistake—don't scrape it away, lean into it.
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