Classic Seafood Paella
Prep Time
30 minutes
Calories
550 kcal (est.)
Difficulty
Medium
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups paella rice (Bomba or Calasparra)
- 1 tsp saffron threads, steeped in 1/4 cup hot water
- 1 tsp smoked paprika
- 1/2 cup dry white wine (optional)
- 4 cups fish or chicken broth, heated
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 lb large prawns, peeled and deveined (tails on for presentation)
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 8 oz squid rings
- 1 cup broad beans (or frozen peas)
- Salt and black pepper to taste
- Fresh lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large paella pan or wide, shallow pan over medium heat. Add chopped onion and red bell pepper, and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the paella rice, saffron (with its soaking liquid), and smoked paprika. Cook for 2-3 minutes, stirring constantly, until the rice grains are lightly toasted.
- If using, pour in the white wine and cook, stirring, until it has almost completely evaporated.
- Add the heated broth and diced tomatoes to the pan. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer gently without stirring for 10 minutes.
- Arrange the prawns, mussels, clams, and squid rings on top of the rice. Sprinkle with broad beans. Do not stir the rice after this point.
- Continue to simmer for another 15-20 minutes, or until the liquid is almost absorbed and the rice is tender. The seafood should be cooked through (mussels and clams should open; discard any that don't).
- Increase the heat to medium-high for the last 2-3 minutes to create a crispy bottom layer (socarrat), listening for a gentle crackling sound. Be careful not to burn it.
- Remove the paella from the heat, cover loosely with foil or a clean kitchen towel, and let it rest for 5-10 minutes.
- Garnish with fresh chopped parsley and serve immediately with lemon wedges.