Spanish Seafood Paella
This classic Spanish Seafood Paella brings together saffron-infused rice with fresh shrimp, mussels, and clams in one stunning pan. The socarrat, the golden crispy rice crust on the bottom, is the hallmark of an authentic paella done right.
A vibrant saffron-kissed rice dish loaded with fresh seafood and cooked in one pan for a true Spanish feast.
Nutrition per serving
Ingredients
Base
Seafood
Sauce
Aromatics
Instructions
Bloom the Saffron
Warm the seafood stock in a saucepan over low heat. Add the saffron threads to the warm stock and let them steep for 10 minutes until the stock turns a deep golden color. This releases the full flavor and color of the saffron into the broth.
Build the Sofrito
Heat 3 tablespoons of olive oil in a large paella pan or wide skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes and cook for 5 to 7 minutes, stirring occasionally, until the mixture darkens and thickens into a rich sofrito base.
Toast the Rice
Add the bomba rice directly to the sofrito and stir to coat every grain evenly with the tomato mixture. Cook for 2 minutes, toasting the rice slightly. Pour in the saffron-infused stock, spread the rice evenly across the pan, and do not stir again from this point forward.
Add the Seafood
Once the stock begins to simmer, nestle the shrimp, mussels, and clams into the rice in a decorative pattern. Cook over medium heat for 18 to 20 minutes without stirring. The mussels and clams will open as they cook and the rice will absorb all the liquid.
Form the Socarrat
Increase the heat to medium-high for the last 2 minutes of cooking to create the socarrat, the prized crispy bottom layer of rice. Listen for a faint crackling sound and check the bottom with a spoon. Remove from heat, cover with foil, and rest for 5 minutes before serving with lemon wedges.
Substitutions
Common mistakes
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