Ingredients:

  • 6 cups (1.4 Liters) Seafood Stock
  • Pinch of saffron threads
  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 large Tomato, grated or finely chopped
  • 1 teaspoon Smoked Paprika (pimentón)
  • 1.5 cups (300g) Bomba Rice
  • 1/2 cup Dry White Wine
  • 1 pound (450g) Large Shrimp, peeled and deveined
  • 1 pound (450g) Mussels, scrubbed and debearded
  • 1 pound (450g) Clams, scrubbed
  • 1/2 pound (225g) Calamari, cleaned and cut into rings
  • 1/2 pound (225g) Chorizo, sliced (optional)
  • 1/4 cup Fresh Parsley, chopped
  • Lemon wedges

Instructions:

  1. Heat seafood stock in a saucepan. Infuse with saffron threads; keep warm.
  2. Heat olive oil in paella pan over medium heat. Sauté onion until softened. Add garlic and cook until fragrant. Stir in tomato and smoked paprika; cook until thickened.
  3. Add rice to the paella pan and stir to coat with sofrito. Pour in white wine and cook until absorbed.
  4. Gradually add warm stock to the pan, ensuring rice is submerged. Do not stir from this point on.
  5. Arrange shrimp, mussels, clams, calamari, and chorizo (if using) evenly over the rice.
  6. Reduce heat to low and simmer until rice is cooked and liquid is absorbed. Increase heat slightly in the last few minutes to encourage socarrat formation. Listen for the sizzling sound.
  7. Remove from heat, cover with foil, and let rest for 5-10 minutes. Garnish with fresh parsley and serve with lemon wedges.