30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Great-Aunt Sylvia's Saffron And Seafood Paella
A more nuanced paella featuring higher-quality seafood and a homemade fish stock for deeper flavor.
Total Time
90
Yield
6
Calories
500 cal
Difficulty
Medium
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
Paella Pan or Large Skillet, Large Bowl, Measuring Cups and Spoons, Stockpot (for fish stock) •
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Instructions
Bloom the Saffron Threads: In a small bowl, combine saffron threads with 1/4 cup of warm fish stock. Let steep for 30 minutes.
Prepare the Sofrito: In a large paella pan or wide skillet, heat 3 tablespoons of olive oil over medium heat. Add Yellow Onion and cook until softened, about 7 minutes. Add Garlic and Red Bell Pepper and cook for another 3 minutes. Stir in grated Tomato and Tomato Paste and cook until the mixture thickens and darkens, about 10-12 minutes.
Toast the Rice: Add Paella Rice to the pan and stir to coat with the sofrito. Cook for 3-4 minutes, toasting the rice slightly.
Deglaze and Simmer: Pour in Dry White Wine and cook until absorbed. Add Smoked Paprika, Salt, 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 18 minutes.
Add Seafood: Arrange Jumbo Shrimp, Littleneck Clams, Manila Clams, Scallops, and Calamari evenly over the rice. Cover and continue to simmer for another 8-12 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 10-15 minutes. Garnish with chopped Parsley and serve with Lemon wedges.
