Spanish Seafood Paella

🔥 Prep

• Measure 1.5 cups Bomba rice and rinse under cold water until water runs clear; drain.
• Peel and devein 300 g shrimp, leaving tails on if desired; pat dry with paper towels.
• Scrub 250 g mussels, remove beards, discard any that remain closed after tapping; set aside.
• Dice 1 yellow onion (about 1 medium) into small pieces.
• Mince 4 cloves garlic.
• Cut 1 red bell pepper into ½‑inch strips.
• Measure 0.75 cup canned crushed tomato.
• Measure 0.5 cup green peas (fresh or frozen).
• Chop 0.25 cup fresh flat‑leaf parsley.
• Zest and juice 1 lemon; cut into wedges for serving.
• In a small bowl, combine 3.5 cups chicken broth with 0.5 tsp saffron threads; let steep while preparing other ingredients.
• Measure 1 tbsp smoked paprika, 1.5 tsp salt, 0.5 tsp black pepper, and 3 tbsp extra virgin olive oil.

🔥 Cook

• 1. Heat a 12‑inch paella pan over medium-high heat and add the 3 tbsp extra virgin olive oil.
• 2. Add the diced onion and minced garlic; sauté for 3 minutes until translucent and fragrant.
• 3. Stir in the sliced red bell pepper and cook for 2 minutes until slightly softened.
• 4. Add the smoked paprika (1 tbsp) and toast for 30 seconds, stirring constantly to prevent burning.
• 5. Pour in the 0.75 cup crushed tomato and simmer for 4 minutes until the mixture thickens slightly.
• 6. Add the rinsed Bomba rice (1.5 cups) and stir to coat each grain with the oil and tomato mixture; cook for 2 minutes.
• 7. Pour in the saffron‑infused chicken broth (3.5 cups) evenly; sprinkle with 1.5 tsp salt and 0.5 tsp black pepper. Do not stir after this point.
• 8. Bring the liquid to a gentle boil over medium-high heat, then reduce to low and let it simmer uncovered for 10 minutes.
• 9. Arrange the shrimp (300 g) and mussels (250 g) on top of the rice, tucking them slightly into the liquid; scatter the 0.5 cup green peas over the surface.
• 10. Continue to cook over low heat for another 8‑10 minutes, or until the rice is tender, the liquid is absorbed, and a socarrat (crispy bottom layer) forms – listen for a faint crackling sound.
• 11. Remove the pan from heat, cover with a clean kitchen towel or foil, and let it rest for 5 minutes.
• 12. Sprinkle the chopped parsley (0.25 cup) and lemon wedges over the paella before serving.

🔥 Serve

• Transfer the paella directly from the pan to a large serving platter, keeping the socarrat intact.
• Garnish with extra lemon wedges and a drizzle of high‑quality extra virgin olive oil if desired.
• Serve hot with crusty Spanish bread or a simple green salad dressed with sherry vinaigrette.
• Pair with a chilled Albariño or Verdejo white wine.