Saffron-rich Spanish rice with shrimp, mussels, clams, and colorful peppers for a festive meal.
# What You Need:
→ Seafood
01 - 12 large shrimp, peeled and deveined
02 - 12 mussels, scrubbed and debearded
03 - 12 clams, scrubbed
→ Rice
04 - 1 1/2 cups short-grain paella rice (e.g., Bomba or Arborio)
→ Aromatics & Vegetables
05 - 1 medium onion, finely chopped
06 - 1 red bell pepper, sliced into strips
07 - 1 green bell pepper, sliced into strips
08 - 2 cloves garlic, minced
09 - 1 medium tomato, grated or finely chopped
→ Broth & Seasonings
10 - 1/4 teaspoon saffron threads
11 - 4 cups fish or seafood stock
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 2 tablespoons olive oil
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges, for serving
# How-To Steps:
01 - Warm fish or seafood stock in a saucepan and steep saffron threads. Maintain on low heat to keep warm.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Sauté chopped onion for 2 minutes, then add minced garlic and cook until fragrant.
03 - Add red and green bell pepper strips and sauté for 3 to 4 minutes until slightly softened. Stir in grated tomato and cook until most of the liquid evaporates.
04 - Add rice to the pan, stirring to coat grains with oil and vegetables. Sprinkle smoked paprika, salt, and black pepper evenly over the mixture.
05 - Pour warm saffron-infused stock evenly over the rice. Avoid stirring from this point onward to allow proper socarrat formation.
06 - Place shrimp, mussels, and clams on top of the rice. Cover loosely with foil or a lid and cook over medium-low heat for 20 to 25 minutes until rice is tender and shellfish have opened. Discard any unopened shellfish.
07 - Remove from heat and let rest covered for 5 minutes to complete cooking and settle flavors.
08 - Sprinkle chopped fresh parsley over the dish and serve with lemon wedges on the side.
