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Classic Seafood Paella

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Classic Seafood Paella is a vibrant, flavor-packed Spanish rice dish loaded with shrimp, scallops, and mussels. Infused with saffron, white wine, and smoky paprika, this one-pan meal delivers savory seafood, tender rice, and a prized crispy socarrat crust.

Ingredients

5 cups low sodium chicken broth or seafood stock

2 teaspoons saffron threads

1/2 teaspoon coarse kosher salt

3 tablespoons olive oil, divided

1/2 red bell pepper, finely chopped

1/2 yellow onion, minced

3 cloves garlic, finely chopped

1 1/2 cups bomba rice

1/2 cup white wine

14 ounces fire roasted tomatoes, canned and drained

1/2 cup frozen peas

1/2 teaspoon smoked paprika

1/2 pound shrimp, peeled and deveined

1/2 pound sea scallops

1/2 pound mussels

1 tablespoon flat leaf parsley, chopped

1 lemon, cut into wedges

Instructions

  1. In a large saucepan, bring the broth to a low simmer and add the saffron threads. Let sit for 15 minutes, then stir in the salt and keep warm.
  2. Heat 1 tablespoon olive oil in a large skillet or paella pan over medium heat. Add the bell pepper and onion and sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute.
  3. Add the remaining 2 tablespoons olive oil and the rice. Stir to coat and lightly toast the rice.
  4. Pour in the white wine and cook until absorbed. Stir in the tomatoes, peas, and smoked paprika. Spread the mixture into an even, thin layer.
  5. Carefully pour the warm broth over the rice without stirring. Cover and cook over medium heat for 15 minutes without stirring, until most of the liquid is absorbed. If needed, add 1/2 cup hot water. Do not stir.
  6. Arrange the shrimp, scallops, and mussels over the rice, gently pressing them into the mixture. Place mussels hinge-side up.
  7. Cover and cook for 6–10 minutes more, until seafood is cooked through and mussels have opened. Remove from heat and let rest, covered, for 5 minutes.
  8. Discard any unopened mussels. Check for a golden-brown crust on the bottom of the pan. Sprinkle with parsley and serve with lemon wedges.

Notes

For deeper flavor, use seafood stock instead of chicken broth.

Arborio rice can substitute for bomba rice, though texture may vary.

Add sliced chorizo or calamari for variation.

Store leftovers in an airtight container for up to 2 days.

Reheat gently with a splash of broth or water to prevent drying.

Paella is best enjoyed fresh for optimal seafood texture.

Nutrition

Find it online: http://recipesbyjanet.com/classic-seafood-paella/