Seafood Paella Saffron Rice Shrimp (Printable Version)

# What You'll Need:

→ Seafood

01 - 250 g medium shrimp, peeled and deveined
02 - 200 g mussels, cleaned and debearded
03 - 150 g octopus, cut into bite-sized pieces (fresh or thawed if frozen)

→ Rice and Stock

04 - 280 g Spanish Bomba rice or Calasparra rice
05 - 750 ml low-sodium seafood or vegetable stock
06 - 60 ml dry white wine

→ Vegetables

07 - 1 medium red bell pepper, diced
08 - 1 small yellow onion, finely chopped
09 - 2 garlic cloves, minced
10 - 100 g frozen peas

→ Seasonings and Aromatics

11 - 1 teaspoon smoked paprika
12 - 1 teaspoon seafood bouillon powder
13 - 1/2 teaspoon saffron threads
14 - Salt and freshly ground black pepper, to taste

→ Oils and Garnish

15 - 2 tablespoons extra-virgin olive oil
16 - 2 tablespoons chopped fresh parsley, for garnish
17 - 1 lemon, cut into wedges

# Step-by-Step Directions:

01 - Heat olive oil over medium-high in a large paella pan or wide, shallow skillet. Add onion, garlic, and red bell pepper. Cook for 5 minutes, stirring, until vegetables are soft and fragrant.
02 - Stir in smoked paprika, saffron threads, and seafood bouillon. Sauté for 1 minute to bloom the spices.
03 - Pour in seafood stock and white wine. Bring to a gentle boil. Stir in the rice, dispersing evenly. Season with salt and pepper.
04 - Lower heat to medium. Simmer mixture uncovered for 12–15 minutes, occasionally gently shifting the pan for even cooking, but avoid stirring.
05 - Nestle shrimp, mussels, octopus, and peas atop the rice. Cover pan loosely and cook for 8–10 minutes, until shrimp are pink, mussels have opened, and rice is almost tender.
06 - Increase heat to high for 1–2 minutes to caramelize rice at the bottom for socarrat. Remove from heat, cover, and let rest for 5 minutes.
07 - Top with chopped parsley and serve directly from pan with lemon wedges to squeeze over each portion.

# Helpful Notes:

01 - Use a traditional paella pan or a wide, flat-bottomed skillet to ensure even rice cooking and the formation of socarrat.
02 - Do not rinse the rice before cooking; its starch helps achieve the authentic creamy texture.
03 - Only partially cover the pan when adding seafood to prevent over-steaming and maintain rice texture.
04 - Prep all ingredients ahead of time for efficient and stress-free cooking.

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