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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.
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.
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.
This spanish recipe takes 65 minutes to prepare and yields 4 servings. At 490.3 calories per serving with 56.51g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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.
For the traditional version from Valencia, omit the seafood and use bone-in chicken thighs and rabbit pieces. Add green beans and lima beans (garrofó) with the rice.
Use chicken and Spanish chorizo instead of seafood. Brown the meats before making the sofrito.
Replace seafood with a variety of vegetables like artichoke hearts, mushrooms, asparagus, and chickpeas. Use a rich vegetable broth.
The combination of shrimp, mussels, and clams provides a high-quality source of lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Seafood is an excellent source of omega-3 fatty acids, which are known to support cardiovascular health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Shellfish like clams and mussels are packed with important minerals such as iron, which prevents anemia; zinc, for immune support; and selenium, a powerful antioxidant.
Saffron and paprika are not just for flavor and color; they contain potent antioxidants like crocin and safranal that help protect your cells from damage caused by free radicals.
Yes, Seafood Paella can be a very healthy and balanced meal. It's rich in lean protein from the seafood, provides complex carbohydrates from the rice, and includes vitamins and minerals from the vegetables. The use of olive oil adds healthy monounsaturated fats.
A typical serving of this Seafood Paella (approximately 485g) contains around 550-650 calories. The exact number can vary based on the specific types and amounts of seafood and oil used.
The best rice is a Spanish short-grain variety like Bomba or Calasparra. These grains are excellent at absorbing liquid (up to three times their volume) without becoming mushy, which is crucial for the perfect paella texture.
Yes, you can. The best alternative is a wide, shallow, flat-bottomed skillet, such as a 12-inch carbon steel or cast-iron pan. The key is to have a large surface area to allow the rice to cook in a thin, even layer.
The paella is done when the rice has absorbed all the liquid, the grains are tender but still have a slight bite (al dente), and the seafood is cooked through. You can test a grain of rice from the top to check for doneness.
Stirring paella releases the starches from the rice, resulting in a creamy, risotto-like texture. Paella is meant to be a drier rice dish. Not stirring is also essential for developing the socarrat, the delicious crispy layer at the bottom of the pan.
