Aromatic saffron rice with shrimp, mussels, clams, and colorful bell peppers.
# What You'll Need:
→ Seafood
01 - 12 large shrimp, peeled and deveined
02 - 12 mussels, scrubbed and debearded
03 - 12 clams, scrubbed
→ Rice
04 - 1 ½ cups short-grain paella rice (e.g., Bomba or Arborio)
→ Aromatics & Vegetables
05 - 1 medium onion, finely chopped
06 - 1 red bell pepper, sliced into strips
07 - 1 green bell pepper, sliced into strips
08 - 2 garlic cloves, minced
09 - 1 medium tomato, grated or finely chopped
→ Broth & Seasonings
10 - ¼ teaspoon saffron threads
11 - 4 cups fish or seafood stock, warmed
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper
15 - 2 tablespoons olive oil
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges, for serving
# Directions:
01 - Warm fish or seafood stock in a saucepan with saffron threads and keep over low heat.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Sauté onion for 2 minutes, then add garlic and cook until fragrant.
03 - Add red and green bell peppers; cook 3 to 4 minutes until slightly softened. Stir in tomato and cook until liquid mostly evaporates.
04 - Add rice, coating grains with oil and vegetables. Season with smoked paprika, salt, and black pepper; stir well.
05 - Pour warm saffron-infused stock evenly over rice. Avoid stirring after this point.
06 - Layer shrimp, mussels, and clams atop rice. Cover loosely with foil or lid; cook over medium-low heat 20 to 25 minutes until rice is tender and shellfish open. Discard any unopened shellfish.
07 - Remove from heat, keep covered, and let rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
