Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon (5 g) smoked paprika
  • 1/2 teaspoon (2 g) saffron threads
  • 1 1/2 cups (300 g) Arborio rice or Bomba rice
  • 4 cups (950 ml) seafood stock
  • 1 cup (150 g) large prawns, peeled and deveined
  • 1 cup (150 g) mussels, cleaned
  • 1 cup (150 g) clams, cleaned
  • 1/2 cup (10 g) fresh parsley, chopped
  • Lemon wedges, for serving
  • Sea salt and black pepper, to taste

Instructions:

  1. Soak saffron threads in a small bowl with 2 tablespoons of warm water; set aside.
  2. Heat olive oil in the paella pan over medium heat. Add onion, garlic, and red bell pepper; sauté until softened, about 5 minutes.
  3. Stir in smoked paprika and rice. Cook for 1-2 minutes until rice is well-coated.
  4. Pour in seafood stock and saffron infusion. Season with salt and pepper. Bring to a simmer, then reduce heat to low.
  5. Arrange prawns, mussels, and clams on top of the rice. Cover with a lid or foil. Cook without stirring for 15-20 minutes until rice is tender and shellfish are opened.
  6. Remove from heat; let sit for 5 minutes before serving. Garnish with parsley and lemon wedges.