📝 About This Recipe
Transport your senses to the Mediterranean coast with this authentic masterpiece, featuring a golden crust of saffron-infused rice and a bounty of fresh treasures from the sea. This recipe honors the traditional Valencian technique of creating 'socarrat'—that coveted, caramelized layer of toasted rice at the bottom of the pan. It is a vibrant, communal celebration of flavor, texture, and the aromatic essence of Spanish pimentón and premium seafood.
🥗 Ingredients
The Aromatics and Base
- 1/4 cup Extra Virgin Olive Oil (Spanish variety preferred)
- 1 Yellow Onion (finely diced)
- 1 Red Bell Pepper (sliced into long strips)
- 4 pieces Garlic Cloves (minced)
- 2 Roma Tomatoes (grated, skins discarded)
Rice and Spices
- 2 cups Bomba Rice (or Calasparra rice; do not wash)
- 1/2 teaspoon Saffron Threads (crushed and steeped in 2 tbsp warm water)
- 1 tablespoon Smoked Spanish Paprika (Pimentón) (dulce or sweet)
- 4 cups Seafood Stock (high quality, kept hot)
- 1 teaspoon Sea Salt (to taste)
Seafood and Shellfish
- 8-12 pieces Large Shrimp or Prawns (shell-on for flavor)
- 12 pieces Mussels (scrubbed and debearded)
- 12 pieces Clams (purged of sand)
- 1/2 pound Squid (cleaned and cut into rings)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 2 Lemon (cut into wedges)
- 1/2 cup Frozen Peas (thawed)
👨🍳 Instructions
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1
Heat the olive oil in a 15-inch paella pan over medium-high heat. If you don't have a paella pan, use a very wide, shallow stainless steel skillet.
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2
Add the shrimp and sear for 1-2 minutes per side until they turn pink and slightly charred. Remove them from the pan and set aside; they will finish cooking later.
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3
In the same oil, add the diced onions and red pepper strips. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and squid rings. Cook for 2 minutes until the squid is opaque.
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5
Add the grated tomato and smoked paprika. Cook for 3-5 minutes, stirring frequently, until the mixture (the 'sofrito') thickens and turns a deep, dark red.
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6
Pour in the Bomba rice. Stir for 1-2 minutes to toast the grains and ensure every kernel is coated in the flavorful oil and sofrito.
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7
Carefully pour in the hot seafood stock and the saffron-infused water. Add the salt. Stir once to distribute the rice evenly across the pan, then DO NOT STIR again.
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8
Bring the liquid to a boil, then reduce heat to medium-low. Let it simmer undisturbed for about 10 minutes.
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9
Arrange the mussels and clams hinged-side down into the rice. Tuck the seared shrimp back into the pan and scatter the peas over the top.
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10
Continue to simmer for another 8-10 minutes. The liquid should be mostly absorbed, and the shellfish should be opening.
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11
To achieve the 'socarrat', turn the heat up to medium-high for the final 2 minutes. Listen for a faint crackling sound and a nutty aroma—this is the rice caramelizing on the bottom.
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12
Remove the pan from the heat. Cover the entire pan with a clean kitchen towel or foil and let it rest for 5-8 minutes. This allows the moisture to redistribute perfectly.
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13
Discard any mussels or clams that did not open. Garnish with fresh parsley and arrange lemon wedges around the perimeter.
💡 Chef's Tips
Use only short-grain Spanish rice like Bomba; long-grain rice will result in a mushy texture. Never stir the rice after the stock has been added, as stirring releases starch and prevents the 'socarrat' from forming. Always use hot stock to ensure the cooking temperature doesn't drop when added to the pan. If the rice is still too firm but the liquid is gone, add a splash more hot stock and cover for a few extra minutes. Quality saffron is essential—don't skip the steeping step as it extracts the most color and aroma.
🍽️ Serving Suggestions
A crisp, chilled glass of Spanish Albariño or a dry Rosé. A simple side of crusty baguette to soak up any remaining juices. A fresh green salad with a light sherry vinaigrette to cut through the richness. Serve the pan directly in the center of the table to encourage communal dining. Offer a small bowl of Allioli (garlic mayonnaise) on the side for a creamy contrast.