Spanish Seafood Paella Dish (Print View)

A fragrant blend of saffron rice, shellfish, and bell peppers creating a rich Spanish classic.

# Components:

→ 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

# Preparation Steps:

01 - Warm the fish or seafood stock in a saucepan and steep saffron threads. Keep warm over low heat.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Cook chopped onion for 2 minutes, then add minced garlic and sauté until fragrant.
03 - Add red and green bell peppers, cooking for 3 to 4 minutes until slightly softened. Stir in grated tomato and cook until most liquid evaporates.
04 - Add rice, stirring to coat with oil and vegetables. Sprinkle smoked paprika, salt, and black pepper evenly.
05 - Pour in the warm saffron-infused stock evenly over the rice. Avoid stirring after this point.
06 - Place shrimp, mussels, and clams atop the rice. Cover loosely with foil or lid and cook on medium-low heat for 20 to 25 minutes until rice is tender and shellfish open. Discard any unopened shellfish.
07 - Remove from heat and let rest covered for 5 minutes to allow flavors to meld.
08 - Sprinkle chopped parsley over the dish and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The saffron-infused broth creates this deep golden color that makes the dish look way more impressive than it actually is to make.
  • Everything cooks in one pan, so you get dinner and minimal cleanup, which is honestly the dream on a weeknight.
  • The seafood stays tender and the rice gets these crispy bits on the bottom if you let it, and those bits are addictive.
02 -
  • Don't stir the rice after the stock goes in—I learned this the hard way by stirring halfway through and ending up with mushy rice instead of distinct grains with crispy bits.
  • If your mussels or clams don't open by the end of cooking, discard them without question, because they weren't alive when they went in.
  • The saffron has to steep in warm liquid or you won't get the color and flavor you're paying for, so don't skip this step.
03 -
  • Toast your saffron threads lightly in a dry pan for 10 seconds before steeping them to wake up their flavor, but watch them carefully because they burn easily.
  • Buy mussels and clams the same day you're cooking and store them in the coldest part of your fridge in a bowl with a damp towel on top—they stay alive longer this way.
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