Ingredients:

  • 1/4 cup (60 ml) high-quality Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 1/2 tsp Smoked Paprika (Spanish sweet/Pimentón)
  • A generous pinch (about 1/2 tsp) Saffron Threads, steeped in hot stock
  • 1 1/2 cups (300g) Arborio or Bomba Rice
  • 1/2 cup (120 ml) Dry White Wine (optional)
  • 5 cups (1.2 Litres) Hot Chicken or Vegetable Stock
  • Salt and freshly ground Black Pepper to taste
  • 1 medium Lemon, cut into wedges (for serving)
  • 1/2 lb (225g) Large Prawns/Shrimp, peeled & deveined
  • 1 lb (450g) Mussels or Clams, cleaned
  • 1/2 cup (75g) Frozen Peas (no need to thaw)
  • 1/4 cup (15g) Fresh Parsley, chopped

Instructions:

  1. Prepare the Saffron Stock: Gently heat the stock in a saucepan, add the saffron threads, and let steep. Keep the stock hot on low heat.
  2. Build the Sofrito Base: Heat olive oil in the paella pan over medium heat. Add onion and pepper; sauté until softened (about 7-8 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Bloom the Spice: Stir in the smoked paprika. Cook for just 30 seconds, stirring constantly to prevent burning.
  4. Toast the Rice: Add the rice to the pan and stir constantly for 2 minutes to lightly toast every grain in the flavoured oil.
  5. Deglaze (Optional): Pour in the white wine (if using). Stir until fully absorbed.
  6. Introduce the Stock: Pour in 4 cups of the hot saffron stock. Bring to a vigorous simmer. Taste the liquid and adjust salt—it should taste slightly over-seasoned now. Do not stir the rice after this point.
  7. The Simmer Phase (20 Mins): Maintain a steady, rolling simmer across the entire pan surface. Cook undisturbed for about 15 minutes.
  8. Add Seafood & Finish Liquid: Gently nestle the raw prawns/shrimp and the mussels/clams into the rice. Pour the remaining 1 cup of hot stock evenly over the top. Continue simmering gently for another 5-7 minutes, until mussels/clams have opened (discard any that remain closed).
  9. The Final Touches: Sprinkle the frozen peas over the top. Increase the heat slightly for the final 2-3 minutes to encourage the crispy bottom crust, the socarrat. Listen for a gentle crackling sound.
  10. Rest: Remove from the heat immediately. Cover the entire pan tightly with foil or a clean tea towel and let it rest undisturbed for 10 minutes.
  11. Serve: Garnish generously with fresh parsley and serve immediately with lemon wedges.