Recipe for traditional Spanish seafood paella

 

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp paprika
• 1 tsp saffron threads
• 3 cups short grain Spanish rice
• 1 cup dry white wine
• 4 cups chicken or fish stock
• 12 littleneck clams, scrubbed
• 12 mussels, scrubbed and debearded
• 8 large shrimp, peeled and deveined
• 8 sea scallops
• 1 lb squid, cleaned and cut into rings
• 1 lb cod or other white fish, cut into chunks
• 1 cup peas, frozen or fresh
• Lemon wedges for serving

Instructions:

1. In a large paella pan or deep skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic and bell pepper and sauté another 2 minutes.
2. Add the paprika, saffron, rice and stir to coat well. Pour in the wine and allow to reduce down, about 2 minutes. Then add the stock and season with salt and pepper to taste.
3. Arrange the clams and mussels in the rice mixture, nestling them into the rice. Bring to a boil then reduce heat to medium-low, cover and simmer for 10 minutes.
4. Add the shrimp, scallops, squid, cod and peas on top of the rice. Do not stir, as this will disrupt the socarrat (crispy bottom layer). Cover and cook another 8-10 minutes until the rice is al dente and the seafood is cooked through.
5. Remove from heat and let rest, covered, for 5 minutes. Serve warm with lemon wedges. Enjoy the combo of flavors from the assorted seafood, saffron and crispy rice!