A colorful Spanish dish with saffron-infused rice, shrimp, mussels, clams, and bell peppers, ideal for sharing.
# What You'll Need:
→ Seafood
01 - 12 large shrimp, peeled and deveined
02 - 12 mussels, scrubbed and debearded
03 - 12 clams, scrubbed
→ Rice
04 - 1 1/2 cups short-grain paella rice (e.g., Bomba or Arborio)
→ Aromatics & Vegetables
05 - 1 medium onion, finely chopped
06 - 1 red bell pepper, sliced into strips
07 - 1 green bell pepper, sliced into strips
08 - 2 cloves garlic, minced
09 - 1 medium tomato, grated or finely chopped
→ Broth & Seasonings
10 - 1/4 teaspoon saffron threads
11 - 4 cups fish or seafood stock
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 2 tablespoons olive oil
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges, for serving
# Cooking Steps:
01 - Heat fish or seafood stock in a saucepan and add saffron threads. Keep the stock warm over low heat.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Sauté the chopped onion for 2 minutes, then add minced garlic and cook until fragrant.
03 - Add sliced red and green bell peppers to the pan and cook for 3 to 4 minutes until slightly softened. Stir in the grated tomato and cook until most of the liquid evaporates.
04 - Incorporate the rice into the pan and stir to coat with oil and vegetables. Sprinkle smoked paprika, salt, and black pepper evenly over the mixture.
05 - Pour the warm saffron-infused stock evenly over the rice. Avoid stirring from this stage onward to encourage proper cooking.
06 - Place shrimp, mussels, and clams evenly on top of the rice. Cover loosely with foil or a lid and cook on medium-low heat for 20 to 25 minutes, until rice is tender and shellfish have opened—discard any unopened shellfish.
07 - Remove from heat and let the dish rest, covered, for 5 minutes to allow flavors to meld.
08 - Sprinkle with chopped parsley and serve alongside lemon wedges.
