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Seafood Paella Recipe

by Debi Shawcross

Ingredients

1 cup bottled clam juice 1 large pinch of saffron threads(about 30) 1 cup white wine 3 cups water 1 ½ cups Spanish bamba rice (or) short grain rice 24 mussels, debearded, scrubbed clean 24 large shrimp, peeled, deveined, shells reserved 24 medium clams, such as little neck, cleaned

½ teaspoon Kosher salt 1 medium onion, coarsely chopped 2 large tomatoes, chopped 1 red pepper, seeded, chopped 1 teaspoon smoked Spanish paprika ¼ cup extra virgin olive oil 10 cloves garlic, chopped 1 cup chopped Italian parsley; reserve some for garnish

Directions

1. Put shrimp shells in a large saucepan set over medium-high heat and cook, stirring,
2. until they are dry and pink, about 2-3 minutes. Add clam juice, water, wine, saffron.
3. Bring to a boil over high heat. Reduce heat and simmer 10 minutes. Strain the broth,
4. discarding shrimp shells. (Can be made 1 day ahead. Cool; refrigerate. Rewarm
5. when ready to use.)
6. Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing
7. the garlic, onion, peppers, and tomatoes, and paprika; cook until the mixture
8. caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice,
9. stirring constantly to coat the grains. Increase the heat to high and pour 4 ¾ cups of
10. the hot broth into the paella pan. Use a spoon to spread the rice evenly. Adjust the
11. heat to a vigorous simmer. Add the clams and mussels, tucking them into the rice.
12. Simmer 10 minutes. Lower the heat to a very gentle simmer and continue to cook 5
13. minutes. Arrange shrimp in the pan. Continue to cook until the paella looks fluffy and
14. moist; about another 5 minutes. The ideal paella has a toasted rice bottom called
15. socarrat. Remove from heat, cover with foil, and allow to rest, for 5-10 minutes, and
16. garnish with parsley. Serve with lemon wedges.

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