Spanish-Style Seafood Paella
This Spanish-style seafood paella layers saffron-scented bomba rice with shrimp, mussels, and squid, cooked in a wide shallow pan until a golden socarrat crust forms on the bottom. It's a showstopping one-pan dish built for sharing straight from the pan.
By YumYum Editorial · Seafood
Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 6
Ingredients
- 1/4 tsp saffron threads
- 4 cups hot fish or chicken stock
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tomatoes, grated (skins discarded)
- 2 cups bomba or Arborio rice
- 1 tsp smoked paprika
- 1/2 lb shrimp, peeled and deveined (tails on)
- 1/2 lb mussels, scrubbed and debearded
- 1/2 lb squid, cleaned and sliced into rings
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- to taste Salt, to taste
Instructions
- Steep the saffron threads in the hot stock and keep warm over low heat.
- Heat olive oil in a paella pan or large wide skillet over medium heat; sauté onion and bell pepper until softened, about 5 minutes.
- Add garlic and cook 1 minute, then stir in grated tomato and smoked paprika, cooking until the mixture darkens slightly, about 3-4 minutes.
- Add the rice and stir to coat every grain in the sofrito for 1-2 minutes.
- Pour in the saffron-infused stock, season with salt, and spread the rice into an even layer — do not stir again from this point.
- Simmer uncovered over medium-low heat for 10 minutes, then arrange shrimp, mussels, and squid over the top and scatter peas around.
- Continue cooking without stirring for another 10-12 minutes, until the rice is tender, mussels have opened, and the liquid is absorbed.
- Increase heat to medium-high for the final 1-2 minutes to crisp the bottom into socarrat, listening for a light crackle.
- Remove from heat, rest 5 minutes, and serve with lemon wedges.