Seafood Paella

Instructions

1. 1

   Prepare the Saffron Broth: In a small bowl, crumble the saffron threads. Pour about 1/2 cup of the warm seafood broth over the saffron and let it steep for at least 15 minutes to release its color and aroma. Keep the remaining broth warm in a saucepan over low heat.

2. 2

   Make the Sofrito: Heat the olive oil in a 14-16 inch paella pan or a large, wide skillet over medium heat. Add the chopped onion and bell pepper, and sauté for 8-10 minutes until soft and translucent. This slow cooking builds the flavor base.

3. 3

   Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Add the smoked paprika and stir for 30 seconds, then immediately add the crushed tomatoes to prevent the paprika from burning. Cook the sofrito for 5-7 minutes, stirring occasionally, until it darkens in color and the oil begins to separate.

4. 4

   Deglaze and Toast the Rice: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce by half, about 2 minutes. Add the Bomba rice and stir constantly for 1-2 minutes to coat each grain with the sofrito.

5. 5

   Add Broth and Cook the Rice: Pour in the remaining warm seafood broth and the saffron-infused broth. Add the salt and pepper. Stir gently one last time to distribute the rice evenly across the pan. Bring to a strong simmer, then reduce heat to medium-low. Do not stir the rice again.

6. 6

   Simmer Uncovered: Let the paella simmer gently, uncovered, for about 15-18 minutes. The rice should absorb most of the liquid. Rotate the pan occasionally to ensure even cooking.

7. 7

   Add the Seafood: Arrange the clams and mussels around the outer edge of the pan, hinge-side down. Nestle the shrimp into the rice. Sprinkle the frozen peas over the top.

8. 8

   Steam the Seafood: Cover the pan tightly with a lid or aluminum foil. Cook for another 5-8 minutes, until the shrimp are pink and opaque, and the clams and mussels have opened. Discard any shellfish that remain closed.

9. 9

   Develop the Socarrat (Optional): If you want the prized crispy bottom layer, uncover the pan and increase the heat to medium-high for 45-60 seconds. You may hear a slight crackling sound. Be careful not to burn it.

10. 10

    Rest and Serve: Remove the pan from the heat and let it rest, still covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking. Garnish generously with fresh parsley and serve immediately with lemon wedges.