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  • Seafood Paella

    2 votes
    Seafood Paella
    Prep: 40 min Cook: 30 min Servings: 8
    by Debi Shawcross
    39 recipes
    >

    Ingredients

    • 1 cup bottled clam juice
    • 1 large pinch of saffron threads(about 30)
    • 1 cup white wine
    • 3 cups water
    • 1 ½ cups Spanish bamba rice (or) short grain rice
    • 24 mussels, debearded, scrubbed clean
    • 24 large shrimp, peeled, deveined, shells reserved
    • 24 medium clams, such as little neck, cleaned
    • ½ teaspoon Kosher salt
    • 1 medium onion, coarsely chopped
    • 2 large tomatoes, chopped
    • 1 red pepper, seeded, chopped
    • 1 teaspoon smoked Spanish paprika
    • ¼ cup extra virgin olive oil
    • 10 cloves garlic, chopped
    • 1 cup chopped Italian parsley; reserve some for garnish

    Directions

    1. Put shrimp shells in a large saucepan set over medium-high heat and cook, stirring,
    2. until they are dry and pink, about 2-3 minutes. Add clam juice, water, wine, saffron.
    3. Bring to a boil over high heat. Reduce heat and simmer 10 minutes. Strain the broth,
    4. discarding shrimp shells. (Can be made 1 day ahead. Cool; refrigerate. Rewarm
    5. when ready to use.)
    6. Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing
    7. the garlic, onion, peppers, and tomatoes, and paprika; cook until the mixture
    8. caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice,
    9. stirring constantly to coat the grains. Increase the heat to high and pour 4 ¾ cups of
    10. the hot broth into the paella pan. Use a spoon to spread the rice evenly. Adjust the
    11. heat to a vigorous simmer. Add the clams and mussels, tucking them into the rice.
    12. Simmer 10 minutes. Lower the heat to a very gentle simmer and continue to cook 5
    13. minutes. Arrange shrimp in the pan. Continue to cook until the paella looks fluffy and
    14. moist; about another 5 minutes. The ideal paella has a toasted rice bottom called
    15. socarrat. Remove from heat, cover with foil, and allow to rest, for 5-10 minutes, and
    16. garnish with parsley. Serve with lemon wedges.

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