Seafood Paella
A vibrant all-seafood paella loaded with shrimp, mussels, and squid in a saffron-and-tomato-scented broth, finished in the oven for a crispy socarrat bottom. Spectacular for a dinner party.
Ingredients
- 2 1/2 cups bomba or medium-grain rice
- 1 lb large shrimp (16/20 count), shell-on
- 1 lb fresh mussels, scrubbed, debearded
- 1 lb cleaned squid tubes and tentacles, sliced into rings
- 6 tbsp extra-virgin olive oil
- 1 yellow onion, finely diced
- 6 cloves garlic, minced
- 1 red bell pepper, finely diced
- 4 ripe tomatoes, grated or pureed
- 2 tsp smoked paprika
- 1/2 tsp saffron threads, crumbled
- 6 cups fish or seafood stock (gluten-free), hot
- 1/2 cup dry white wine
- 2 tsp salt
- 2 lemon, cut into wedges
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 425°F (220°C). Steep 1/2 tsp crumbled saffron threads in 1/4 cup of hot water for 10 minutes.
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2
Heat 6 tbsp extra-virgin olive oil in a large paella pan over medium-high heat. Add 1 lb sliced into rings cleaned squid tubes and tentacles and sear for 2 minutes. Remove and set aside.
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3
In the same pan, cook 1 finely diced yellow onion and 1 finely diced red bell pepper for 5 minutes. Add 6 cloves minced garlic, 2 tsp smoked paprika, stir for 30 seconds. Add 4 grated or pureed ripe tomatoes and cook for 5 to 6 minutes until thickened.
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4
Pour in 1/2 cup dry white wine and bubble for 1 minute. Add 6 cups hot fish or seafood stock (gluten-free) and saffron water. Stir in 2 tsp salt. Boil.
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5
Sprinkle 2 1/2 cups bomba or medium-grain rice evenly — do NOT stir. Return 1 lb cleaned squid tubes and tentacles. Reduce to medium and cook for 10 minutes.
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6
Nestle 1 lb large shrimp (16/20 count), shell-on into the rice. Add 1 lb scrubbed, debearded fresh mussels around the edges. Transfer to oven and bake for 10 to 12 minutes until liquid is absorbed and shrimp reach 145°F (63°C). Discard unopened 1 lb fresh mussels.
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7
Return to medium-high stovetop heat for 1 to 2 minutes to form socarrat. Rest 5 minutes.
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8
Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve with 2 cut into wedges lemon.