Seafood Paella
A vibrant Spanish rice dish loaded with shrimp, mussels, and clams in a saffron-infused broth. Finished with peas, bell peppers, and fresh lemon for authentic Mediterranean flavor.
- Total time
- 45 min
- Servings
- 4
- Calories
- 620
- Protein
- 52g
Ingredients
- 4 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 1 large bell pepper, diced
- 2 cups short-grain paella rice
- ½ tsp saffron threads
- 5 cups seafood stock, warmed
- ½ cup white wine
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- ½ lb littleneck clams, cleaned
- 1 cup frozen peas
- ½ cup roasted red peppers, sliced
- 1 tsp salt
- ½ tsp black pepper
- 1 whole fresh lemon, halved
- ¼ cup fresh parsley, chopped
Instructions
- 1
Steep saffron threads in 0.25 cup warm seafood stock for 10 minutes.
- 2
Pat shrimp, mussels, and clams dry with paper towels. Discard any mussels or clams that don't close.
- 3
Heat olive oil in a 15-inch paella pan over medium heat. Add diced onion and cook 3 minutes until softened.
- 4
Add minced garlic and bell pepper; cook 2 minutes until fragrant.
- 5
Stir in rice and toast for 2 minutes, stirring constantly, until rice is translucent at edges.
- 6
Pour in white wine and simmer 1 minute until mostly absorbed.
- 7
Add warm stock, saffron with its soaking liquid, salt, and pepper. Stir well and bring to boil, then reduce heat to medium-low.
- 8
Simmer uncovered for 18-20 minutes without stirring until rice is tender and liquid is mostly absorbed.
- 9
Nestle shrimp, mussels, and clams into rice. Scatter peas and roasted peppers on top.
- 10
Cook uncovered for 8-10 minutes until shrimp is pink, mussels and clams open. Discard any that remain closed.
- 11
Remove from heat. Cover with foil and rest for 3 minutes.
- 12
Squeeze fresh lemon juice over paella, garnish with fresh parsley, and serve directly from the pan.
Tools you’ll need
- 15-inch paella pan
- medium saucepan
- wooden spoon
- chef's knife
- cutting board
- paper towels
- foil
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