📝 About This Recipe
Transport your senses to the shores of Valencia with this vibrant, saffron-infused masterpiece. This recipe celebrates the marriage of plump Bomba rice and a bounty of fresh seafood, all simmered in a rich, aromatic broth to create the legendary 'socarrat'—that coveted crispy bottom layer. It is the ultimate communal comfort food, designed to be shared directly from the pan with laughter and good wine.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish variety preferred)
- 1 Spanish Onion (finely diced)
- 1 Red Bell Pepper (seeded and diced)
- 4 Garlic Cloves (minced)
- 2 Tomato (grated, skins discarded)
Rice and Seasoning
- 2 cups Bomba or Calasparra Rice (do not rinse)
- 4 cups Seafood or Fish Stock (high quality, kept warm)
- 1/2 teaspoon Saffron Threads (crushed and steeped in 2 tbsp warm water)
- 1 teaspoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet)
- to taste Salt and Pepper
The Seafood Bounty
- 8-12 pieces Large Shrimp or Prawns (shell-on for better flavor)
- 1/2 lb Mussels (scrubbed and debearded)
- 1/2 lb Clams (scrubbed)
- 1/2 lb Squid (cleaned and cut into rings)
For Garnish
- 1/4 cup Fresh Parsley (flat-leaf, chopped)
- 1 Lemon (cut into wedges)
- 1/2 cup Frozen Peas (optional, for a pop of color)
👨🍳 Instructions
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1
Place your paella pan (13-15 inches) over medium heat. Add the olive oil and, once shimmering, sear the shrimp for 1-2 minutes per side until just pink. Remove and set aside.
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2
In the same oil, add the squid rings. Sauté for 2 minutes until opaque, then remove and set aside with the shrimp.
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3
Lower the heat slightly and add the onion and red pepper. Sauté for 5-7 minutes until the onion is translucent and the pepper is soft.
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4
Stir in the garlic and smoked paprika. Cook for just 30 seconds to release the fragrance without burning the spices.
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5
Add the grated tomato. Cook for 3-5 minutes, stirring frequently, until the mixture thickens and darkens into a jam-like consistency known as the 'sofrito'.
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6
Pour in the Bomba rice. Stir for 1-2 minutes to ensure every grain is coated in the oil and sofrito, toasting it slightly.
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7
Pour in the warm seafood stock and the saffron water. Stir once to distribute the rice evenly across the pan. Season with salt and pepper.
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8
Bring to a boil, then reduce heat to medium-low. Simmer undisturbed for 10-12 minutes. Crucial: Do not stir the rice from this point forward!
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9
Nestle the mussels, clams, and reserved squid into the rice. Sprinkle the peas over the top if using.
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10
Continue to simmer for another 8-10 minutes until the liquid is absorbed and the mussels/clams have opened.
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11
Arrange the seared shrimp on top. Increase the heat to medium-high for the last 1-2 minutes. Listen for a faint crackling sound—this is the 'socarrat' (the toasted crust) forming on the bottom.
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12
Remove from heat. Cover the pan with a clean kitchen towel or foil and let it rest for 5 minutes. This allows the moisture to redistribute perfectly.
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13
Discard any shellfish that didn't open. Garnish with fresh parsley and lemon wedges before serving directly from the pan.
💡 Chef's Tips
Always use short-grain Spanish rice like Bomba; it absorbs three times its volume in liquid without becoming mushy. Resist the urge to stir! Stirring releases starch and makes the dish creamy like risotto, rather than the distinct grains required for paella. Use a wide, shallow pan to maximize the surface area for evaporation and the formation of the crispy socarrat. If you don't have a paella pan, use the widest stainless steel skillet you own; avoid non-stick as it prevents the crust from forming. Always use warm stock to ensure the cooking temperature doesn't drop when added to the rice.
🍽️ Serving Suggestions
Pair with a crisp, chilled Spanish Albariño or a dry Rosé. Serve with a side of crusty baguette to soak up any remaining juices. A simple green salad with a sharp sherry vinaigrette cuts through the richness of the seafood. Offer a small bowl of Allioli (garlic mayonnaise) on the side for dolloping. Finish the meal with a light dessert like flan or fresh orange slices with cinnamon.