Seafood Paella

1. 1
   prep

   Prep the seafood.

   1.Pat shrimp dry with paper towels.

   2.Ensure mussels are scrubbed and debearded; discard any that are open and don't close when tapped.

   3.Cut squid bodies into 1/2-inch rings and tentacles into bite-size pieces.

   TIPKeep seafood refrigerated until ready to use so it stays fresh.
2. 2
   prep · ~10 min

   Infuse the cooking liquid.

   1.Crush saffron strands between your fingers into a small bowl.

   2.Pour 3 cups warm water over the saffron and let it bloom for 10 minutes.

   TIPWarm water, not boiling, preserves saffron's delicate aroma.
3. 3
   fry · ~3 min

   Sear the shrimp first.

   1.Heat 1 tbsp olive oil in the paella pan over medium-high heat.

   2.Season shrimp with half the salt and pepper.

   3.Sear shrimp 1 minute per side until pink and just cooked through. Transfer to a plate.

   TIPSearing shrimp first infuses the oil with seafood flavor and prevents overcooking later.
4. 4
   saute · ~11 min

   Build the sofrito.

   1.Add the remaining 1 tbsp olive oil to the same pan over medium heat.

   2.Add diced onion and cook until softened, about 4 minutes.

   3.Add minced garlic and diced bell pepper; cook 2 more minutes.

   4.Add grated tomato and smoked paprika; cook until the mixture darkens and oil separates, about 5 minutes.

   TIPGrating the tomato instead of dicing creates a smoother sofrito that melts into the rice.
5. 5
   fry · ~2 min

   Toast the rice.

   1.Add bomba rice to the sofrito and stir well to coat every grain.

   2.Cook for 1-2 minutes until the rice edges turn translucent.

   TIPToasting the rice grains helps them absorb liquid without getting mushy.
6. 6
   simmer · ~15 min

   Add liquid and cook the rice.

   1.Pour the saffron-infused water into the pan and give it one gentle stir.

   2.Season with the remaining salt.

   3.Bring to a boil, then reduce heat to a steady, gentle simmer.

   4.Cook uncovered for 15 minutes. Do not stir — this encourages the socarrat to form.

   TIPNo stirring after this point. A golden crust called socarrat forms on the bottom and is essential.
7. 7
   steam · ~10 min

   Nestle in the seafood.

   1.After 15 minutes, lay the squid, mussels, and seared shrimp on top of the rice, pressing them in slightly.

   2.Cook for another 8-10 minutes until mussels open, squid is tender, and rice is al dente.

   3.Discard any mussels that remain closed.

   TIPIf the rice looks dry before it's tender, drizzle up to 1/4 cup extra water around the edges.
8. 8
   rest · ~5 min

   Rest the paella off the heat.

   1.Remove the pan from heat and cover loosely with foil or a clean kitchen towel.

   2.Let it rest for 5 minutes to allow the remaining moisture to absorb evenly.
9. 9
   garnish

   Garnish with parsley and serve with lemon wedges.

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