Spanish Seafood Paella
This is a classic seafood paella originating from the Valencia region of Spain. We start by making our sofrito and then slowly add the other components to create an amazing, almost dry rice stew that is one of the most festive and celebratory dishes you will ever see.
Ingredients
- 1 paella pan (12-16 inches)
- Good extra virgin olive oil (Spanish preferred)
- 1 tablespoon pimentón picante (hot smoked Spanish paprika)
- 1 large white onion, finely chopped
- 4 quarts homemade lobster, fish, or chicken stock
- 10 head-on gulf prawns
- 20 Manila clams
- 20 mussels
- ½ tablespoon saffron threads
- 2 cups Romano or green beans, cut into 2-inch pieces
- 2 lemons, thinly sliced for garnish
- 1 cup tomato purée (Mutti passata or crushed San Marzano)
- 1.5 cups bomba Spanish rice from Valencia
Instructions
- Heat paella pan over high heat. Add 4 tablespoons olive oil. Sauté onions with salt until soft. Add tomatoes, salt lightly, cook 1 minute. Add saffron to released liquid. Add pimentón, stir 15 seconds.
- Pour in all the rice, stir through. Turn heat to high. Let rice absorb the sofrito 30 seconds. Add stock to just cover rice, bring to boil. Stir and distribute rice evenly — this is the only time you stir.
- Maintain a medium simmer. Cook 15 minutes, adding more stock as rice looks dry. Salt throughout, tasting as you go.
- Add green beans and prawns. Cook 5 more minutes, adding stock as needed. Turn prawns over.
- When rice is almost done (18-20 minutes), add clams. Continue cooking until liquid is mostly absorbed.
- Add mussels. Cook on low until you smell slight 'burning' — the socarrat is developing. Allow a few more minutes, then turn off heat.
- Garnish with lemon slices. Cover with a clean towel and rest 15 minutes. Serve family style with garlic aioli.
💡 James' Tip
Never stir paella after the initial distribution — the rice must cook undisturbed in one layer. The socarrat (crispy bottom) is the best part, so don't fear that slight burning smell!
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