Dinner · 60 min · spanish

Paella de Mariscos

Bomba rice does the heavy lifting here, with mixed shellfish rounding it out. A Spanish dinner that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups Bomba rice
• 2 lb Mixed shellfish
• 6 cups Fish stock
• 1 tsp Saffron
• 3 Tomatoes
• 1 Red bell pepper
• 5 cloves Garlic
• 2 tsp Smoked paprika
• 1/3 cup Olive oil

Steps

1. Bloom the saffron in warm stock for 10 minutes — the stock should turn the color of a Valencian sunset.
2. Sofrito first: soften the pepper, garlic, and grated tomatoes in olive oil 12 minutes until thick and sweet.
3. Stir in the paprika 30 seconds, then the rice, coating every grain in the sofrito.
4. Pour in the hot saffron stock, shake the pan level, and simmer 10 minutes without stirring — the rice sets its own pattern.
5. Nestle the shellfish hinge-down into the rice and cook 8 more minutes until the mussels gape and the prawns blush.
6. Rest 5 minutes off the heat under a clean cloth; the socarrat crisps as it rests.
7. Serve with lemon wedges and aioli on the side; the crispy bottom is fought over, so portion it fairly.

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