Spanish Seafood Paella with Saffron
Authentic Spanish paella loaded with shrimp, mussels, and saffron-infused bomba rice. Restaurant-quality results at home.
Ingredients
- 2 cups bomba rice
- 1 lb large shrimp, peeled
- 1 lb mussels, cleaned
- 1/2 lb calamari, sliced
- 4 cups fish stock
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 red bell pepper, strips
- 1/2 cup green beans, trimmed
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- 1/4 cup fresh parsley
- 2 lemons, wedged
- Salt to taste
Instructions
Heat olive oil in 17-inch paella pan over medium-high heat
Sauté shrimp for 2 minutes per side, remove and set aside
Cook calamari for 3 minutes, remove and set aside
Add bell pepper and green beans, cook 5 minutes
Add garlic and paprika, cook 1 minute
Pour in rice, stirring to coat with oil for 2 minutes
Add wine and let it reduce by half
Warm stock and dissolve saffron in it
Add hot saffron stock, do not stir from this point
Nestle mussels hinge-down into rice
Simmer 10 minutes, then add shrimp and calamari back
Cook additional 8-10 minutes until rice is tender
Let rest 5 minutes, garnish with parsley and lemon
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