Seafood Paella
The goal is an even layer of rice infused with the brine of the ocean and the floral notes of saffron. If you stir, you release the starch and end up with a porridge; if you leave it alone, you earn the crisp, toasted bottom that everyone fights over.
Manage your heat and patience
The pan must be wider than your largest burner to ensure even cooking. Do not crowd the seafood or it will steam rather than sear.
- 15-inch paella pan
- wide wooden spoon
- heavy-bottomed saucepan for stock
What goes in.
- 1.5 cupsBomba or Calasparra rice
- 4 cupsseafood stock, kept at a low simmer
- 1/2 tspsaffron threads, toasted and crushed
- 1 lblarge shrimp, peeled and deveined
- 1 lbmussels, scrubbed and debearded
- 1/2 cuptomato, grated
- 1/2 cupextra virgin olive oil
- 3 clovesgarlic, minced
- 1 tsppimentón (smoked paprika)
Mastering the crust
In the final three minutes of cooking, increase the heat to medium-high and listen. When you hear a faint crackling sound, the sugars and starches are caramelizing into the socarrat.
The method.
Sear the seafood
Heat half the oil in the pan. Brown the shrimp for one minute per side until just pink. Remove and set aside.
Build the sofrito
Add the remaining oil, garlic, and tomato. Cook until the tomato liquid evaporates and the mixture turns a deep, dark red.
Toast the rice
Add the rice to the pan, coating every grain in the oil and sofrito. Stir for two minutes until the edges of the grains turn translucent.
The simmer
Pour in the hot saffron-infused stock. Spread the rice into an even layer with the spoon, then do not touch it again.
Arrange and steam
After 10 minutes, tuck the mussels and shrimp into the rice. Cook for another 8-10 minutes until the liquid is gone and the rice is tender.
Rest
Remove from heat, cover with a clean kitchen towel, and let it sit for 5 minutes before serving.
Other turns to take.
Mixed Paella
Incorporate small cubes of chicken thigh or chorizo with the sofrito for a heartier base.
Vegetable Forward
Replace seafood stock with vegetable broth and add roasted red peppers and artichoke hearts.
When it doesn't go to plan.
Never wash the rice; you need the starch to help manage the liquid absorption.
If your stove burner is small, rotate the pan every few minutes so the rice cooks evenly.
If the mussels haven't opened after 10 minutes, discard them; they were not fresh.
The ones that keep coming up.
Can I use long-grain rice?
No. Short-grain rice like Bomba is required because it absorbs significantly more liquid without breaking down.
How do I know if the socarrat is burning?
The crackling sound is your indicator. If you smell smoke, remove the pan from the heat immediately.
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