Romantic Seafood Paella with Saffron (Printable version)
A luxurious Spanish rice dish with succulent seafood, aromatic saffron, and colorful vegetables—perfect for a special dinner for two.
# What You'll Need:
→ Seafood
01 - 8 large shrimp, peeled and deveined
02 - 6 mussels, scrubbed and debearded
03 - 6 littleneck clams, scrubbed
04 - 4 oz calamari rings
→ Rice and Broth
05 - 3/4 cup Spanish paella rice (Bomba or Calasparra variety)
06 - 2 cups fish or seafood stock, warmed
07 - 1/4 teaspoon saffron threads
08 - 1 bay leaf
→ Vegetables
09 - 1/2 red bell pepper, thinly sliced
10 - 1 small ripe tomato, grated or finely chopped
11 - 1/3 cup frozen peas
12 - 1/2 small onion, finely chopped
13 - 2 garlic cloves, minced
→ Seasoning and Oil
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon smoked paprika
16 - Salt and freshly ground black pepper to taste
17 - Lemon wedges for serving
18 - Fresh parsley, chopped for garnish
# Directions:
01 - In a small bowl, steep saffron threads in 2 tablespoons of warmed stock and set aside to develop color and flavor.
02 - Heat olive oil in a 10-11 inch paella pan or wide skillet over medium heat. Add chopped onion and sliced red bell pepper; sauté for 3-4 minutes until softened.
03 - Stir in minced garlic and smoked paprika, cooking for 30 seconds. Add grated tomato and cook for 2-3 minutes until most liquid evaporates.
04 - Add rice to the pan, stirring to coat with oil for 1 minute. Pour in the saffron-infused stock, remaining stock, and bay leaf. Season with salt and pepper.
05 - Bring to a gentle simmer without stirring from this point forward. Arrange calamari rings, shrimp, mussels, and clams evenly over the rice surface.
06 - Cook uncovered over medium-low heat for 15-18 minutes, gently shaking the pan occasionally to prevent sticking.
07 - Scatter peas over the top and continue cooking until rice reaches al dente texture, seafood is fully cooked, and most liquid is absorbed, approximately 8-10 minutes.
08 - Remove from heat and cover the pan with a clean kitchen towel. Let rest for 5 minutes to allow flavors to meld.
09 - Discard any mussels or clams that remain closed. Garnish with chopped parsley and serve immediately with lemon wedges.
# Expert advice:
01 -
- The combination of different seafood creates layers of oceanic flavors that unfold with each bite, making an ordinary weeknight feel like a coastal vacation.
- That magical moment when the kitchen fills with the unmistakable aroma of saffron and garlic is guaranteed to make whoever youre cooking for pause in appreciation.
02 -
- Never wash paella rice before cooking it, as the outer starch is essential for creating the right texture and helping the grains remain separate.
- The most authentic paella doesnt have a soupy consistency, but rather a moist rice where each grain maintains its integrity.
03 -
- When cooking over direct heat like a stovetop, rotate the pan occasionally to ensure even heat distribution, especially important if your burner isnt the same size as your paella pan.
- The cooking vessel matters more than you think, a wide, shallow pan allows for the ideal rice-to-liquid ratio and maximum surface area for that coveted socarrat to form.