Aromatic saffron rice paired with fresh shrimp, mussels, clams, and colorful bell peppers.
# What You’ll Need:
→ 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
# How-To Steps:
01 - Warm the fish or seafood stock in a saucepan and add the saffron threads. Keep the stock warm on low heat.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Cook the chopped onion for 2 minutes, then add minced garlic and sauté until fragrant.
03 - Add the red and green bell peppers to the pan and cook for 3 to 4 minutes until slightly softened. Stir in the tomato and cook until most liquid evaporates.
04 - Add the paella rice to the pan, stirring to coat evenly with oil and vegetables. Sprinkle smoked paprika, salt, and black pepper over the mixture.
05 - Pour the warm saffron-infused stock evenly over the rice. Avoid stirring after this point to allow proper cooking and socarrat formation.
06 - Distribute the shrimp, mussels, and clams over the rice. Cover loosely with foil or a lid and cook on medium-low heat for 20 to 25 minutes, until rice is tender and shellfish have opened. Discard any unopened shellfish.
07 - Remove the pan from heat and let the dish rest, covered, for 5 minutes to allow flavors to meld.
08 - Sprinkle chopped fresh parsley on top and serve with lemon wedges on the side.
