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A vibrant, one-pan masterpiece brimming with shrimp, mussels, and clams. Infused with the beautiful aroma of saffron and smoked paprika, this authentic Spanish dish is perfect for sharing and creating lasting dinner memories.
Serving size: 2 cups
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This american dish is perfect for dinner. With 490.3 calories and 56.51g of protein per serving, it's a nutritious choice for your meal plan.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
