Romantic Seafood Paella with Saffron (Printable)
A luxurious Spanish rice dish featuring succulent seafood, aromatic saffron, and colorful vegetables for two.
# What You'll Need:
→ Seafood
01 - 8 large shrimp, peeled and deveined
02 - 6 mussels, scrubbed and debearded
03 - 6 littleneck clams, scrubbed
04 - 4 oz calamari rings
→ Rice and Broth
05 - 3/4 cup Spanish paella rice (Bomba or Calasparra)
06 - 2 cups fish or seafood stock, warmed
07 - 1/4 teaspoon saffron threads
08 - 1 bay leaf
→ Vegetables
09 - 1/2 red bell pepper, thinly sliced
10 - 1 small ripe tomato, grated or finely chopped
11 - 1/3 cup frozen peas
12 - 1/2 small onion, finely chopped
13 - 2 garlic cloves, minced
→ Seasoning and Oil
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon smoked paprika
16 - Salt and freshly ground black pepper to taste
17 - Lemon wedges for serving
18 - Fresh parsley, chopped for garnish
# How-To Steps:
01 - In a small bowl, steep the saffron threads in 2 tablespoons of the warmed stock and set aside.
02 - Heat olive oil in a 10-11 inch paella pan or wide skillet over medium heat. Add the onion and red bell pepper, sautéing for 3-4 minutes until softened.
03 - Stir in minced garlic and smoked paprika, cooking for 30 seconds. Add the grated tomato and cook for 2-3 minutes until most of the liquid evaporates.
04 - Add the rice to the pan, stirring constantly for 1 minute to coat each grain with the oil and aromatics.
05 - Pour in the saffron-infused stock, remaining stock, and bay leaf. Season with salt and pepper. Bring to a gentle simmer without stirring from this point forward.
06 - Distribute the calamari rings, shrimp, mussels, and clams evenly over the rice surface.
07 - Cook uncovered over medium-low heat for 15-18 minutes, gently shaking the pan occasionally to prevent sticking but maintaining the integrity of the rice.
08 - Scatter peas over the top and continue cooking until the rice is al dente, seafood is fully cooked, and most liquid is absorbed, approximately 8-10 minutes.
09 - Remove from heat, cover the pan with a clean kitchen towel, and let rest for 5 minutes to allow flavors to integrate.
10 - Discard any mussels or clams that have not opened. Garnish generously with chopped fresh parsley and serve immediately with lemon wedges.
# Expert Suggestions:
01 -
- The saffron-infused rice creates this incredible golden canvas that makes you feel like youre dining on a terrace in Valencia, even if youre just at your kitchen table.
- Its the perfect excuse to open that nice bottle of wine youve been saving, because sometimes Tuesday night deserves to feel special too.
02 -
- Never stir paella after the stock is added, or youll end up with creamy risotto instead of the distinct grains with their crispy bottom that define a true paella.
- The seafood goes on top partly raw because it will steam perfectly as the rice cooks, ensuring nothing gets overcooked and rubbery.
03 -
- Position shellfish with their opening edges facing up so they can release their flavorful juices into the rice as they open.
- The resting time under a kitchen towel isnt optional, it allows the rice to finish absorbing liquid and flavors while the residual steam gently completes the cooking process.