Spanish Seafood Paella (Printable)

A vibrant Spanish dish blending saffron rice with shrimp, mussels, clams, and 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 (10.5 oz) 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 Make It:

01 - Warm fish or seafood stock in a saucepan and add 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 and cook for 3 to 4 minutes until slightly softened. Stir in grated tomato and continue cooking until most liquid evaporates.
04 - Add the rice to the pan, stirring to coat with oil and vegetables. Sprinkle with smoked paprika, salt, and black pepper evenly.
05 - Pour warm saffron-infused stock over the rice, distributing it evenly. Avoid stirring after this point to allow proper cooking.
06 - Place shrimp, mussels, and clams atop the rice. Cover loosely with foil or a lid and cook over medium-low heat for 20 to 25 minutes until rice is tender and shellfish have opened. Discard any unopened shellfish.
07 - Remove from heat and allow the dish to rest covered for 5 minutes to complete cooking and absorb flavors.
08 - Sprinkle chopped fresh parsley on top and serve accompanied by lemon wedges.

# Expert Advice:

01 -
  • It tastes impressive but doesn't require fussy techniques or constant attention once the stock goes in.
  • The saffron gives you that golden, aromatic magic without needing any special equipment beyond a good wide pan.
  • Mussels and clams open up right there in front of you, making the whole thing feel a little bit like cooking on an open fire.
02 -
  • Don't stir the rice after you add the stock—this isn't risotto, and the whole magic depends on letting the rice toast undisturbed on the bottom.
  • If a mussel or clam doesn't open after cooking, discard it without hesitation; it's telling you something isn't right.
  • The saffron only works if you bloom it in warm liquid first—it won't release its flavor if you just sprinkle it dry over the rice.
03 -
  • Make your stock ahead and keep it warm in a separate pot; this prevents the cooking process from stalling when you add room-temperature liquid.
  • The crispy, toasted rice bottom (socarrat) is intentional and delicious—don't panic if you hear a gentle crackling sound in the last minute or two.
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