ChefXi OfficialA vibrant, traditional seafood paella featuring saffron-infused rice, succulent shrimp, and tender mussels, capturing the essence of the Mediterranean coast.
In a small bowl, crush the saffron threads and soak them in 2 tablespoons of warm seafood stock. Set aside.
Heat the olive oil in a 13-inch paella pan (or large shallow skillet) over medium-high heat. Add the shrimp and sear for 1 minute per side until just pink. Remove and set aside.
Don't overcook the shrimp here; they will finish later.
In the same pan, sauté the onions and red bell pepper until softened. Add the garlic and smoked paprika, stirring for 30 seconds until fragrant.
Stir in the grated tomato and cook for 3 minutes until the liquid reduces and the mixture darkens (this is the 'sofrito').
Add the rice to the pan and stir to coat each grain with the oil and sofrito. Pour in the remaining seafood stock and the saffron-infused liquid. Season with salt.
Once the rice is spread out, do NOT stir it again to allow the 'socarrat' (crust) to form.
Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15-18 minutes until most of the liquid is absorbed.
Nestle the mussels (hinge side down) and the seared shrimp into the rice. Sprinkle the peas over the top. Cover with foil and cook for another 5 minutes until mussels have opened and rice is tender.
Remove from heat and let the paella rest, covered, for 5 minutes before serving with lemon wedges.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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