Seafood Paella

Ingredients

• bomba (or calasparra) rice2 cups
• fish or seafood stock5 cups, hot
• saffron threadsgenerous pinch
• smoked paprika1.5 tsp
• ripe tomato1 large, grated
• yellow onion1, finely diced
• garlic4 cloves, minced
• red bell pepper1, in strips
• large shrimp (shell-on)1 lb
• mussels1 lb, scrubbed
• littleneck clams1 lb, scrubbed
• extra-virgin olive oil1/3 cup
• lemon1, in wedges
• fresh parsleysmall bunch, chopped

Steps

1. 1

   Toast and bloom saffron.

   Toast the saffron in a dry pan for 20 seconds, then crumble into the hot stock to bloom.

2. 2

   Heat oil and sear shrimp.

   Heat the olive oil in a 15-inch paella pan over medium-high. Sear the shrimp 1 minute per side and remove.

3. 3

   Cook sofrito base.

   Add the onion and pepper. Cook until soft, 6 minutes. Stir in the garlic, paprika, and grated tomato. Cook until thick and brick-red, about 5 minutes — this sofrito is the foundation.

4. 4

   Toast the rice and add stock.

   Stir in the rice and toast 2 minutes until each grain is coated. Pour in the saffron stock and 1.5 tsp salt. Spread evenly and DO NOT stir again.

5. 5

   Simmer rice mixture.

   Simmer over medium-high for 12 minutes, rotating the pan for even cooking. The liquid should mostly absorb.

6. 6

   Add shellfish and cover.

   Lower heat. Tuck in the clams and mussels hinge-down and arrange the shrimp on top. Cover loosely with foil and cook 8 minutes more, until the shells open.

7. 7

   Crisp bottom and rest.

   Crank heat to high for 60 seconds to crisp the bottom — listen for a faint crackle. Rest under foil 5 minutes. Serve from the pan with parsley and lemon.