Description
This gorgeous Seafood Paella is a showstopper main dish to serve for holidays and dinner parties but also easy enough to make for a family meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1/2 cup finely diced onion
- 1 medium green bell pepper, seeds and membranes removed, diced
- 1 medium red bell pepper, seeds and membranes removed, diced
- 3 cloves garlic, minced
- 1 1/2 cups Bomba rice
- 1/4 cup white wine
- 1 1/2 cup Spanish paella rice (if you can’t find Bomba or Calasparra, substitute arborio rice)
- 1/4 cup white wine
- 1 carton (34 ounce) Aneto Natural Seafood Paella Cooking Base
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon salt
- 12 littleneck clams, scrubbed
- 1/2 lb. raw shrimp, peel on
- 12 mussels, scrubbed
- 3/4 cup fresh or frozen peas
- Chopped parsley and lemon wedges for serving
Instructions
- Heat the oil in a 15-inch paella pan or large skillet over medium heat and cook the onions until soft and translucent, 3-4 minutes. Add the bell peppers and garlic and cook for another 3 minutes.
- Add the rice and stir to coat each grain in oil (this prevents the rice from sticking). Add the white wine and bring it to a boil for one minute.
- Add the smoked paprika and salt and stir until completely combined and fragrant. Spread the rice mixture into an even layer across the bottom of the pan. Pour in the Aneto Natural Seafood Paella Cooking Base (Once liquid is added, rice needs to cook undisturbed – do not stir, even once, after this point.)
- Tuck the clams into the rice hinge side down, distributing them evenly in the pan. Cook the rice and clams over low heat for 10 minutes, moving the pan around and rotating it so that the rice cooks evenly.
- After 10 minutes have passed, lay the shrimp on top and continue cooking for 8 minutes more, turning the shrimp when they have become pink on the first side. Add the mussels and peas and cook, turning the pan every few minutes until the mussels have opened and the rice has formed a crispy crust (the socarrat) on the bottom (another 5 to 10 minutes).
- Remove from the heat and tent the pan with some aluminum foil for about 10 minutes. Remove the foil and serve immediately garnished with fresh parsley and lemon wedges.
Notes
- Be sure to rotate the pan every few minutes to ensure even cooking and prevent the crust from burning.
- To check status of the “socarrat” crust at the bottom of the pan, use a fork to gently poke the rice and see if it’s developing a crust.
Keywords: Paella, Seafood, Dinner Party Ideas, Shrimp, Clams, Mussels, Meatless Meals