Seafood Paella

Ingredients

• • 2 cups Bomba or short-grain rice
• • 1/2 lb large shrimp, shell-on
• • 1 lb mussels, cleaned
• • 1/2 lb littleneck clams
• • 4 oz Spanish chorizo, sliced
• • 1 large onion, diced
• • 4 cloves garlic, minced
• • 1 red bell pepper, diced
• • 1 can (14 oz) diced tomatoes
• • 4 cups seafood or chicken broth
• • 1/2 teaspoon saffron threads
• • 1 teaspoon smoked paprika
• • 1/2 cup frozen peas
• • 1/4 cup olive oil
• • Lemon wedges and fresh parsley for serving
• • Salt and pepper to taste

Instructions

1. Step 1: Steep saffron in warm broth for 10 minutes. Heat olive oil in a 14-inch paella pan or wide skillet over medium-high heat.
2. Step 2: Cook chorizo until browned, about 3 minutes. Remove and set aside.
3. Step 3: Season shrimp with salt. Sear for 1 minute per side until just pink. Remove and set aside.
4. Step 4: Sauté onion and bell pepper for 5 minutes. Add garlic and cook 1 minute. Stir in tomatoes and paprika.
5. Step 5: Add rice and stir to coat in the mixture. Pour in saffron-infused broth. Bring to a boil, then reduce to medium.
6. Step 6: Cook without stirring for 18-20 minutes. Nestle mussels and clams into the rice after 10 minutes.
7. Step 7: Add peas, chorizo, and shrimp in the last 5 minutes. Cover loosely with foil if needed.
8. Step 8: Increase heat for the last 2 minutes to develop the socarrat (crispy bottom). Rest 5 minutes. Serve with lemon wedges and parsley.