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From Spain

Paella de Marisco

4 servings
2 hours

Ingredients

  • 3 1/2 cups seafood broth
  • 2 tbsp olive oil
  • 1 cup dry white wine
  • 1 tsp saffron threads
  • Sea salt
  • 2 tbsp parsley, minced
  • 8 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 2 tsp smoked paprika
  • 1 medium onion, chopped
  • 6 scallions, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 1 large tomato, finely chopped
  • 2 cups paella rice
  • 1 dozen mussels, scrubbed, de-bearded and rinsed well
  • 1 dozen small clams
  • 12 large shrimp in shells

Instructions

  1. Prior to starting paella, soak clams in salted water for 2-3 hours to remove sand. Discard clams that do not close when you tap on them. Press together the shells of any mussels that are open.
  2. Heat broth, wine and saffron together in a pot and keep warm. Pat shrimp dry with paper towels. Sprinkle with salt and let sit 10 minutes. Mash parsley, garlic, thyme, paprika, and a pinch salt into a paste.
  3. Heat olive oil in a large pan over medium heat. Add onion, scallions and bell pepper. Cook, stirring occasionally until the vegetables are slightly softened. Raise heat slightly, add tomato with its juices and cook, stirring occasionally, until it becomes sauce-like, 2 to 5 minutes.
  4. Pour in the warm broth, wine, saffron mixture and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring occasionally. Add parsley paste. Lower the heat and allow to simmer until mixture is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min).
  5. Tuck shrimp, clams and mussels into the rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Turn the shrimp over as they start to turn pink. Remove pan from the heat and cover with foil. Let sit 10 minutes, and serve.