Paella de Marisco (Spanish Seafood Paella)

Ingredients

• 1 lb large shrimp, peeled and deveined, shells reserved
• 1 lb mussels, scrubbed and debearded
• 1/2 lb squid, cleaned and cut into rings
• 2 cups bomba or short-grain rice
• 5 cups seafood or fish stock, kept warm
• 1/2 tsp saffron threads
• 1/4 cup olive oil
• 1 yellow onion, finely diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 cup canned crushed tomatoes
• 1 tsp smoked paprika
• 1 1/2 tsp salt, plus more to taste
• 1 lemon, cut into wedges
• 2 tbsp fresh parsley, chopped

Instructions

1. Warm the seafood stock in a saucepan over low heat and steep the saffron threads in it so the color and flavor infuse fully; keep the stock hot throughout cooking.
2. Pat the shrimp, mussels, and squid dry with paper towels, and discard any mussels with cracked shells or that will not close.
3. Heat the olive oil in a 14 to 16-inch paella pan or a very large, wide skillet over medium-high heat. Sear the shrimp for 1 minute per side, just until pink, then remove to a plate; they will finish cooking later.
4. Add the squid rings to the same pan and sear for 1 to 2 minutes until just opaque, then remove to the plate with the shrimp; overcooked squid turns rubbery, so keep this step brief.
5. Reduce the heat to medium and add the onion and bell pepper to the pan. Cook for 5 to 6 minutes, stirring occasionally, until softened.
6. Add the garlic and cook for 30 seconds until fragrant, then stir in the crushed tomatoes and smoked paprika, cooking for 3 to 4 minutes until the mixture thickens slightly into a sofrito.
7. Add the rice to the pan and stir for 1 to 2 minutes to coat every grain in the sofrito; this step helps the rice absorb flavor evenly.
8. Pour in the hot saffron-infused stock and the salt, stirring once to distribute the rice evenly across the pan, then do not stir again for the rest of cooking; stirring paella breaks down the rice and prevents the prized crust from forming.
9. Simmer over medium heat for 10 minutes, then nestle the mussels into the rice, hinge-side down, and reduce the heat to medium-low.
10. Continue cooking uncovered for another 8 to 10 minutes, rotating the pan occasionally for even heat if your burner does not cover the whole bottom, until most of the liquid is absorbed and the mussels have opened; discard any that remain closed.
11. Arrange the seared shrimp and squid over the top of the rice and cook for 2 to 3 more minutes to reheat them through.
12. Raise the heat to medium-high for the final 1 to 2 minutes to develop the socarrat, listening for a light crackling sound from the bottom of the pan, and check by lifting an edge with a spoon to confirm a golden crust without burning.
13. Remove the pan from the heat, cover loosely with a clean towel, and let the paella rest for 5 minutes before serving.
14. Garnish with parsley and serve directly from the pan with lemon wedges.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.