Saffron & Smoke Seafood Paella
A magnificent Spanish rice dish built in a single wide pan, where saffron-stained bomba rice develops a coveted crispy socarrat crust on the bottom while plump shrimp, tender mussels, and sweet clams steam open on top. Every spoonful delivers smoky paprika, briny seafood, and that unmistakable saffron perfume.
Ingredients
- 1 lb large shrimp, shell-on and deveined
- 1 lb mussels, scrubbed and debearded
- 1/2 lb littleneck clams, scrubbed
- 6 oz Spanish chorizo, sliced into half-moons
+ 14 more ingredients
Instructions
Warm the stock in a saucepan and add the bloomed saffron with its liquid. Keep warm over low heat throughout the cooking process.
Heat olive oil in a 14-16 inch paella pan or wide, shallow skillet over medium-high heat. Sear the shrimp for 1 minute per side until just pink. Remove and set aside (they will finish cooking later).
In the same pan, cook the chorizo slices until they release their oil and crisp slightly, about 3 minutes. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add the garlic and cook for 1 minute.
Stir in the drained tomatoes and smoked paprika. Cook for 3-4 minutes until the mixture darkens and concentrates.
Add the rice and stir to coat every grain in the flavorful base. Toast for 1 minute. Pour in the white wine and let it absorb completely.
Pour in the warm saffron-infused stock all at once. Stir once to distribute evenly, then DO NOT STIR AGAIN. This is the key to achieving socarrat. Bring to a strong simmer, then reduce heat to medium-low.
Cook uncovered for 15 minutes. Nestle the clams and mussels hinge-side down into the rice. Scatter the peas over the surface.
Continue cooking for another 8-10 minutes. When the mussels and clams have opened (discard any that stay shut), arrange the reserved shrimp on top. Cook for 3 more minutes.
For the socarrat: Increase heat to high for the final 2 minutes. Listen for a faint crackling sound -- that's the rice crisping on the bottom. Remove from heat, cover loosely with foil, and rest for 5 minutes.
Garnish with chopped parsley and lemon wedges. Serve directly from the pan.
Nutrition Estimate
Per serving • Estimated by Blinner AI