Entree: Spain – Comunidad Valenciana – Paella de marisco (seafood paella)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 1.5 lb (680 g) large shrimp, shell-on, deveined (or peeled if preferred)
- 8 oz (225 g) mussels, scrubbed
- 8 oz (225 g) clams, scrubbed
- 8 oz (225 g) squid rings, approx. 8 oz (225 g)
- 2 cups (400 g) bomba or short-grain rice
- 5 cups (1.2 L) fish stock or strong seafood broth
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 ripe tomato, grated or 1 cup (240 ml) crushed tomato
- 1 tsp (2 g) smoked paprika
- A pinch saffron threads, steeped in 2 tbsp (30 ml) warm stock
- 1 cup (240 ml) dry white wine
- Salt to taste
- 1/4 cup (15 g) fresh parsley, chopped
- 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a wide paella pan or large skillet over medium heat; sauté onion until translucent, add garlic and cook 30 seconds until fragrant.
2. Stir in grated tomato and smoked paprika; cook until tomato reduces; add rice and toast briefly, then pour in white wine and allow it to absorb.
3. Add warm fish stock and saffron infusion, distribute rice evenly, and arrange shrimp, mussels, clams, and squid over the rice; do not stir from this point.
4. Simmer gently for 15–20 minutes until rice is cooked and most liquid absorbed; increase heat briefly at the end to form a light socarrat, then remove from heat.
5. Cover with a clean towel and rest 5 minutes; sprinkle parsley, serve with lemon wedges and ensure shrimp are cooked through before serving.