30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Great-Aunt Sylvia's Saffron And Seafood Paella
An exquisite paella crafted with the finest ingredients, including Spanish Bomba rice, premium seafood, and a deeply flavorful saffron-infused stock.
Total Time
120
Yield
6
Calories
600 cal
Difficulty
Hard
Cuisine
Holiday
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What You'll Need
Equipment:
Paella Pan or Large Skillet, Large Bowl, Measuring Cups and Spoons, Stockpot (for fish stock), Mortar and Pestle (for grinding pepper) •
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Instructions
Bloom the Saffron Threads: In a small bowl, combine saffron threads with 1/2 cup of warm fish stock. Let steep for 60 minutes.
Prepare the Sofrito: In a large paella pan or wide skillet, heat 4 tablespoons of olive oil over medium heat. Add Spanish Onion and cook until translucent, about 8 minutes. Add Garlic and Piquillo Pepper and cook for another 3 minutes. Stir in grated Tomato and Tomato Paste and cook until the mixture thickens and deepens in color, about 15-20 minutes.
Toast the Rice: Add Paella Rice to the pan and stir to coat with the sofrito. Cook for 4-5 minutes, toasting the rice slightly.
Deglaze and Simmer: Pour in Dry White Wine and cook until absorbed. Add Smoked Paprika, Fleur de Sel, and White Pepper. Pour in the remaining Fish Stock and the saffron-infused stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Add Seafood: Arrange Spanish Carabinero Shrimp, Razor Clams, Maine Lobster Meat, Spanish Gallega Octopus, and Iberian Chorizo evenly over the rice. Cover and continue to simmer for another 10-15 minutes, or until the seafood is cooked through and the rice is tender and has absorbed most of the liquid. Do not stir the paella during this time.
Rest and Serve: Remove from heat and let the paella rest, covered, for 15-20 minutes. Garnish with chopped Parsley and serve with Meyer Lemon wedges.
