About the Recipe
Ingredients
🧂 Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
1 red bell pepper, sliced
3 garlic cloves, minced
1 ½ cups (300g) Bomba or Arborio rice
1 tsp smoked paprika
½ tsp saffron threads, soaked in 2 tbsp warm water
½ cup dry white wine (optional)
4 cups (1 liter) seafood stock or chicken broth
½ lb (225g) mussels, cleaned and debearded
½ lb (225g) clams, cleaned
½ lb (225g) shrimp, peeled and deveined
½ cup frozen peas
Salt and pepper, to taste
Fresh parsley and lemon wedges, for garnish
Preparation
🔥 Instructions:
1. Sauté the base
Heat olive oil in a large paella pan or wide skillet over medium heat. Add onion and bell pepper; sauté until soft (about 5–6 minutes). Add garlic and cook 1 minute more.
2. Toast the rice
Stir in rice, smoked paprika, and saffron (with its soaking water). Toast rice for 1–2 minutes, stirring to coat.
3. Deglaze and simmer
Pour in white wine (if using) and let it cook off for a minute. Then add the stock. Stir once to combine, season with salt and pepper, and bring to a boil. Reduce to medium-low heat and simmer uncovered for 15 minutes — do not stir.
4. Add the seafood
Nestle mussels, clams, and shrimp into the rice. Scatter peas on top. Cover the pan loosely with foil and cook for 10–15 minutes more, until the seafood is cooked and the rice is tender. Discard any mussels or clams that do not open.
5. Finish with socarrat (optional)
For a crispy bottom layer (socarrat), increase the heat to high for 1–2 minutes — you’ll hear a light crackling. Don’t stir.
6. Rest and serve
Remove from heat, let rest 5 minutes. Garnish with parsley and lemon wedges before serving.
✅ Tips:
Bomba rice is traditional, but Arborio or short-grain rice works in a pinch.
Use smoked paprika and saffron for authentic Spanish flavor.
For a heartier version, add calamari or chunks of firm white fish.