Receta fácil y auténtica de paella española de marisco

Ingredientes

• 1/4 cup Extra Virgin Olive Oil
• 1 medium Yellow Onion, finely diced
• 1 Red Bell Pepper, finely diced
• 4 cloves Garlic, minced
• 1 cup Crushed Tomatoes
• 1.5 cups Spanish Bomba Rice
• 4 cups High-Quality Seafood Broth, warmed
• 1/2 cup Dry White Wine
• 1/2 teaspoon Saffron Threads
• 1 teaspoon Smoked Spanish Paprika
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper, freshly cracked
• 1 lb Large Shrimp (16-20 count), peeled and deveined, tails on
• 1 lb Mussels, scrubbed and debearded
• 1 lb Clams, scrubbed
• 1/4 cup Fresh Parsley, chopped
• 1 Lemon, cut into wedges

Preparación

1. 1

   In a small bowl, combine saffron threads with 1/2 cup of the warm seafood broth. Let it bloom for at least 15 minutes.

2. 2

   Heat olive oil in a 15-inch paella pan over medium heat. Add onion and bell pepper and sauté for 8-10 minutes until very soft.

3. 3

   Stir in the garlic and smoked paprika and cook for 1 minute until fragrant. Add the crushed tomatoes, salt, and pepper, and cook for 10 minutes until thickened to a jam-like consistency.

4. 4

   Add the Bomba rice and stir constantly for 2 minutes to toast the grains.

5. 5

   Pour in the white wine, scraping the bottom of the pan. Cook for 1-2 minutes until it has mostly evaporated.

6. 6

   Add the remaining warm broth and the saffron-broth mixture. Stir once to distribute the rice. DO NOT STIR AGAIN.

7. 7

   Bring to a simmer, then reduce heat to medium-low. Cook for 10 minutes, rotating the pan occasionally.

8. 8

   Arrange the clams, mussels, and shrimp on top of the rice, nestling them in slightly.

9. 9

   Continue to simmer for another 8-10 minutes, until the shellfish have opened, shrimp are pink, and the liquid is absorbed.

10. 10

    For the socarrat, increase heat to medium-high for 45-60 seconds until you hear the rice crackling at the bottom.

11. 11

    Remove from heat, cover loosely with foil, and let rest for 5-10 minutes before garnishing with parsley and serving with lemon wedges.