Ingredients:
- 2 tablespoons (30 ml) olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and chopped
- 1 teaspoon sweet paprika (pimentón dulce)
- ½ teaspoon smoked paprika (pimentón ahumado)
- 1 pinch saffron threads
- 1 (14.5 ounce/411g) can diced tomatoes, undrained
- 1 cup (200g) short-grain paella rice (Bomba or Calasparra recommended)
- 4 cups (950ml) seafood stock (or good quality chicken stock)
- Salt and freshly ground black pepper, to taste
- 1 pound (450g) large shrimp, peeled and deveined (US size 21-25)
- ½ pound (225g) mussels, scrubbed and debearded
- ½ pound (225g) clams, scrubbed
- ½ pound (225g) calamari tubes, cleaned and sliced into rings
- 1 lemon, cut into wedges, for serving
- Fresh parsley, chopped, for garnish
- Optional: ½ cup (115g) frozen peas
Instructions:
- Sauté onion, garlic, and bell pepper in olive oil until softened. Stir in paprika and saffron, then add tomatoes. Cook briefly.
- Stir in the paella rice, coating it well with the sofrito (the tomato and pepper base).
- Pour in the warm seafood stock, season with salt and pepper. Bring to a simmer, then reduce heat to low. Do not stir from this point forward.
- Simmer gently, uncovered, for 15 minutes.
- Arrange the shrimp, mussels, clams, and calamari evenly over the rice.
- Cook for another 10-15 minutes, or until the rice is cooked through and the seafood is cooked. The clams and mussels should be open (discard any that don’t open). Aim for a socarrat to form on the bottom of the pan.
- Remove from heat, cover loosely with foil, and let rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges.