Ingredients:

  • 4 cups High-quality fish stock or clam broth
  • A generous pinch (approx. 0.5g) Saffron threads
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Extra Virgin Olive Oil (additional)
  • 1 large Yellow onion, finely diced
  • 1 Red bell pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Smoked Paprika
  • ½ cup Canned diced tomatoes, drained
  • 1 ½ cups Bomba or Calasparra rice
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Freshly ground black pepper
  • 1 lb Large raw prawns, shell-on preferred, deveined
  • 1 lb Fresh mussels, scrubbed and de-bearded
  • 8 oz Squid (calamari), sliced into rings or cleaned tubes
  • ½ cup Clams (optional, scrubbed)
  • 1 Lemon, cut into wedges (for serving)
  • A handful Fresh flat-leaf parsley, chopped (for garnish)

Instructions:

  1. Gently crush the saffron threads. Heat the fish stock in a separate pan until simmering. Pour a ladle of hot stock over the crushed saffron and let it steep for 10 minutes to deepen the color and flavor. Keep the remaining stock warm over low heat.
  2. Season the cleaned prawns and squid with a pinch of salt and pepper. Set aside the mussels and clams.
  3. Add 1 tablespoon of olive oil to the paella pan over medium-high heat. Sear half of the prawns and the squid for 1–2 minutes until lightly pink. Remove them immediately and set aside. Do not fully cook them.
  4. Reduce heat to medium. Add 2 tablespoons of oil. Sauté the diced onion and red pepper for 8–10 minutes until soft and slightly caramelized.
  5. Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the paprika.
  6. Stir in the drained diced tomatoes and cook for 5 minutes, reducing the moisture until the mixture is thick and jammy.
  7. Add the Bomba rice to the sofrito base. Stir well to coat every grain with the flavor base (about 2 minutes). This helps the rice hold its shape.
  8. Pour in all the warm, saffron-infused stock. Distribute the rice evenly across the pan with a wooden spoon—this is the last time you stir the rice. Bring the paella to a rolling boil over high heat for 5 minutes. Taste the liquid and adjust the salt now.
  9. Reduce the heat to medium-low for a gentle simmer. Cook for 10 minutes without touching the rice.
  10. Gently nestle the mussels, clams, and the remaining raw prawns into the rice. Ensure the shellfish is facing slightly up.
  11. Continue cooking for another 10–15 minutes, until the liquid is almost completely absorbed and the mussels and clams have opened. Discard any shellfish that have not opened.
  12. Once the liquid is absorbed, crank the heat up to medium-high for the final 1–2 minutes. Listen for a light crackling sound, which indicates the socarrat (crispy crust) is forming. Do not walk away.
  13. Remove the paella from the heat, cover the pan tightly with foil or a clean tea towel, and let it rest for 10 minutes.
  14. Garnish with the reserved seared prawns, squid, chopped parsley, and lemon wedges. Serve immediately directly from the pan.