Classic Seafood Paella

Ingredients

• 1/4 cup olive oil
• 1 pound medium shrimp, peeled and deveined, shells reserved
• 1 pound mussels, scrubbed and debearded
• 1/2 pound squid, cleaned and cut into rings
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 plum tomatoes, grated or finely chopped
• 2 cups bomba or Arborio rice
• 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 4 cups seafood stock or fish stock, hot
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup frozen peas
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Heat the seafood stock in a saucepan and add the saffron threads, keeping it warm over low heat to bloom the saffron.

   5:00 · Bloom saffron in stock
2. 2

   Heat the olive oil in a 15-inch paella pan or wide, shallow skillet over medium-high heat. Season the shrimp lightly and sear for 1 minute per side, then remove and set aside.

   2:00 · Sear shrimp
3. 3

   Add the squid rings to the same pan and sear for 1 to 2 minutes until just opaque. Remove and set aside with the shrimp.

   1:30 · Sear squid
4. 4

   Add the onion and bell pepper to the pan and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook onion and pepper
5. 5

   Stir in the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Add the grated tomatoes and smoked paprika, and cook, stirring, until the mixture thickens and darkens slightly, about 5 minutes.

   5:00 · Cook tomato base
7. 7

   Add the rice to the pan and stir for 1 to 2 minutes to coat the grains in the tomato mixture.

   1:30 · Toast rice
8. 8

   Pour in the white wine and let it bubble for 1 minute, scraping up any browned bits from the pan bottom.

   1:00 · Reduce wine
9. 9

   Pour in the hot saffron-infused stock, season with salt and pepper, and stir once to distribute the rice evenly. Do not stir again after this point.

10. 10

    Bring the mixture to a boil, then reduce heat to a gentle simmer and cook undisturbed for 10 minutes.

    10:00 · Simmer rice
11. 11

    Nestle the mussels into the rice hinge-side down, along with the seared shrimp and squid, and scatter the peas over the top. Continue simmering without stirring until the rice absorbs most of the liquid and the mussels open, about 8 minutes.

    8:00 · Simmer with seafood
12. 12

    Increase heat to medium-high for the final 1 to 2 minutes to encourage a crisp golden crust on the bottom, listening for a light crackling sound.

    1:00 · Form socarrat
13. 13

    Remove the pan from heat, cover loosely with foil or a clean towel, and let rest for 5 minutes.

    5:00 · Rest paella
14. 14

    Discard any unopened mussels, scatter parsley over the top, and serve directly from the pan with lemon wedges.