Spanish Seafood Paella

Ingredients

• 2 tbsp olive oil

• 1 onion, finely chopped

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 1 ½ cups Bomba or Arborio rice

• 1 tsp smoked paprika

• ½ tsp saffron threads (soaked in 2 tbsp warm water)

• 4 cups seafood stock (or chicken stock)

• 1 cup diced tomatoes (fresh or canned)

• ½ cup dry white wine

• 1 lb mussels, cleaned

• 1 lb clams, cleaned

• 1 lb large shrimp, peeled and deveined

• 1 cup peas (fresh or frozen)

• Salt and black pepper, to taste

• Lemon wedges, for serving

• Fresh parsley, chopped, for garnish

Instructions

1. Prep the sofrito: Heat olive oil in a large, wide skillet or paella pan over medium heat. Sauté onions, red bell pepper, and garlic until softened, about 5 minutes.

2. Toast the rice: Stir in rice, smoked paprika, and saffron with its soaking liquid. Cook 1–2 minutes, coating the grains with oil and spices.

3. Add liquids: Pour in diced tomatoes, white wine, and seafood stock. Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low. Cook uncovered, without stirring, for about 15–18 minutes until rice is nearly tender.

4. Add seafood: Nestle mussels, clams, and shrimp into the rice. Scatter peas on top. Cover loosely with foil and cook 5–7 minutes until seafood is cooked and shells have opened. Discard any unopened mussels or clams.

5. Finish: Let the paella rest 5 minutes off the heat. Sprinkle with fresh parsley and arrange lemon wedges around the pan.

6. Serve: Serve straight from the pan for a rustic, communal presentation.