Seafood Paella
This is paella that actually lives up to the hype. No shortcuts, just deeply savory rice, saffron, smoky paprika, and a generous mix of the ocean’s best. With tender wild shrimp, sweet clams, and perfectly cooked calamari from Yama Seafood, this seafood paella hits every note: rich, briny, and golden at the edges. It’s bold, impressive, and easier than it looks.
Ingredients
- ½ lb Shrimp (peeled and deveined)
- ½ lb Calamari rings (cleaned)
- 1 lb Clams (scrubbed)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 bell pepper (red or yellow), diced
- 3 cloves garlic, minced
- 1½ cups short-grain rice
- 1 teaspoon smoked paprika
- A pinch of saffron threads (steeped in 2 tablespoons warm water)
- 1 can (14 oz) crushed tomatoes
- 4 cups seafood or chicken broth (warm)
- Salt and black pepper, to taste
- Lemon wedges
- Chopped parsley
Instructions:
- Rinse and pat dry the shrimp and calamari. Scrub the clams and discard any that are open and don’t close when tapped.
- In a large paella pan or wide skillet, heat olive oil over medium. Sauté onions and bell peppers for 5–6 minutes, until soft. Add garlic and cook 1 more minute.
- Stir in rice, paprika, and saffron with its soaking liquid. Toast for 1–2 minutes to coat the grains.
- Pour in crushed tomatoes and broth. Stir once to combine, then leave it—this dish is all about not over-mixing. Season with salt and pepper. Simmer uncovered over medium-low for 15–20 minutes.
- Nestle in the shrimp, calamari, and clams. Cook for 10–12 minutes more, until clams open and seafood is cooked through. Avoid stirring—let the rice form a crispy bottom crust (socarrat).
- Remove from heat, cover with foil or a clean towel, and let rest 5–10 minutes. Garnish with lemon wedges and parsley before serving.