KitchenMuse

Seafood and Vegetable Paella with Saffron and Smoked Paprika

Prep Time: 40 min · Cook Time: 50 min

Seafood and Broth
  • 12 large shrimp, peeled and deveined
  • 8 mussels, scrubbed and debearded
  • 8 clams, scrubbed
  • 1 1/2 liters (6 cups) fish or seafood stock
  • 1/2 tsp saffron threads
  • 2 bay leaves
Vegetables and Aromatics
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 clove garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large tomato, grated
  • 1 cup frozen peas, thawed
Rice and Seasoning
  • 2 cup Spanish paella rice (such as Bomba)
  • 1 tsp smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
Garnish
  • 1 lemon, cut into wedges
  • 2 tbsp chopped fresh parsley

Instructions

Preparing the Broth
  1. In a medium saucepan, bring the fish or seafood stock to a simmer over medium heat.
  2. Add the saffron threads and bay leaves to the stock. Stir to combine and let it infuse for at least 5 minutes. Reduce heat to low to keep warm.
Cooking the Aromatics and Vegetables
  1. In a large paella pan or wide, heavy-bottomed skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for 5 minutes until translucent.
  3. Stir in the minced garlic and continue to cook for 1 minute until fragrant.
  4. Add the diced red and green bell peppers, cooking for another 5 minutes until softened.
  5. Stir in the grated tomato and cook for 3 minutes until the mixture thickens slightly.
Cooking the Paella Rice
  1. Add the paella rice to the pan, stirring to coat the grains with the vegetable mixture.
  2. Sprinkle in the smoked paprika, and season with salt and pepper.
  3. Pour the saffron-infused broth into the pan, ensuring the rice is evenly covered. Do not stir the rice after this point to ensure proper cooking.
  4. Increase the heat to medium-high and bring the mixture to a boil. Cook for 10 minutes.
Adding Seafood and Finishing
  1. Reduce the heat to medium-low and gently nestle the shrimp, mussels, and clams into the rice mixture.
  2. Scatter the peas over the top. Cover the pan with a lid or foil, and cook for an additional 10-15 minutes, or until the seafood is cooked through and the rice is tender.
  3. Remove from heat and let the paella rest, covered, for 5 minutes to absorb flavors.
Garnishing and Serving
  1. Garnish the paella with lemon wedges and sprinkle with chopped parsley.
  2. Serve the paella directly from the pan, ensuring each portion includes a mix of seafood and vegetables.
  3. Enjoy this flavorful and healthy Spanish seafood paella, perfect for impressing guests with your culinary skills!