Seafood Paella

Ingredients

• 2 cups Bomba or Calasparra rice (or Arborio)
• 1 lb large shrimp, shell-on
• 1 lb mussels, scrubbed
• 8 oz squid, cleaned and sliced into rings
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups seafood or chicken stock, warm
• Large pinch of saffron, bloomed in 2 tbsp warm stock
• 1 tsp smoked paprika
• 1/2 cup frozen peas
• 1/4 cup olive oil
• Lemon wedges, fresh parsley

Method

1. Heat: Heat oil in a wide, shallow pan (paella pan or 14-inch skillet). Sear shrimp 1 min per side. Remove. Sear squid 1 min. Remove.

2. Sauté: Sauté onion and pepper 5 min. Add garlic, 1 min. Add tomatoes and paprika, cook 3 min.

3. Add: Add rice, stir to coat in the sofrito. Add warm stock and saffron. Stir once to distribute evenly. DO NOT STIR AGAIN.

4. Simmer: Simmer over medium heat 15 min. Nestle mussels into the rice. Add peas. Arrange shrimp and squid on top.

5. Cook: Cook 5 min more until rice is tender and mussels have opened. For socarrat: increase heat to high for the last 2 min — listen for a crackling sound. The bottom layer of rice will crisp and caramelize.

6. Remove: Remove from heat, cover with a towel, rest 5 min. Serve with lemon wedges and parsley.

What You're Practicing

• The socarrat (crispy bottom) is the prize — it's intentional, not burnt. Listen for the crackle.
• DO NOT STIR after adding the stock. Paella is not risotto — stirring releases starch and makes it gummy.
• Bomba rice absorbs 3x its volume in liquid without bursting — it's worth seeking out.
• The wide, shallow pan maximizes surface area for even cooking and socarrat development.