Seafood Paella with Saffron
Ingredients (Serves 4–6)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 red bell pepper (diced)
- 3 garlic cloves (minced)
- 2 medium tomatoes (grated or finely chopped)
- 2 cups Spanish paella rice (like Bomba or Calasparra)
- 4 cups seafood stock (or fish stock, kept warm)
- ½ teaspoon smoked paprika
- 30 saffron threads (soaked in 3 tablespoons hot water or ice infusion)
- ½ lb shrimp (peeled, tails on)
- ½ lb mussels (cleaned, scrubbed, and debearded)
- ½ lb calamari rings
- ½ lb clams (optional)
- ½ cup frozen peas
- Salt & black pepper to taste
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
Step 1: Prepare the Saffron
- Soak saffron threads in hot water (or use the ice-cube melt method overnight).
- Set aside the deep golden-red infusion.
Step 2: Build the Sofrito
- Heat olive oil in a large paella pan or wide skillet.
- Add onion and bell pepper, cooking until softened.
- Stir in garlic and tomatoes. Cook until the mixture thickens and the oil begins to separate (5–7 minutes).
Step 3: Add Rice & Spices
- Stir in rice, coating each grain in the sofrito.
- Add smoked paprika and saffron infusion. Mix well.
Step 4: Add Stock
- Pour in warm seafood stock.
- Season with salt and pepper.
- Spread rice evenly across the pan — do not stir again after this point (to allow a crusty socarrat to form at the bottom).
Step 5: Add Seafood
- After 10 minutes, gently press shrimp, mussels, calamari, and clams into the rice.
- Add peas on top.
- Simmer uncovered for another 10–15 minutes, until rice is tender and seafood is cooked.
Step 6: Rest & Serve
- Remove from heat, cover loosely with foil, and let rest for 5 minutes.
- Garnish with parsley and serve with lemon wedges.
✨ Chef’s tip: For the authentic Spanish touch, let the bottom layer of rice caramelize slightly into a crispy crust (socarrat) before removing from the heat.