Paella De Mariscos

Ingredients

• 0.5 teaspoon saffron threads – crumbled
• 6 cups fish stock – kept hot
• 1 pound mussels – scrubbed and debearded
• 1 pound clams – scrubbed
• 1 pound shrimp – shell-on, deveined
• 0.75 pound squid – cleaned, bodies sliced into rings, tentacles included
• 0.25 cup olive oil
• 0.5 cup onion – finely chopped
• 4 cloves garlic – minced
• 1 cup tomato – grated
• 1 teaspoon sweet paprika
• 2 teaspoons kosher salt
• 2 cups bomba rice – rinsed and well drained
• 0.25 cup flat-leaf parsley – chopped
• lemon – cut into wedges (for serving)

Instructions

1. In a saucepan, warm the fish stock to a bare simmer and crumble in the saffron threads; keep hot over low heat.
2. Scrub and rinse the shellfish, discarding any cracked shells; pull off any beards from mussels, and drain well. Pat the remaining seafood dry and keep chilled.
3. Set a 15–16 inch paella pan over medium heat and add the olive oil. Add the onion and cook, stirring, until translucent and lightly golden, 5–7 minutes. Stir in the garlic for 30 seconds, then add the grated tomato and cook until thick and jammy, 6–8 minutes. Sprinkle in the sweet paprika and season with the kosher salt, stirring for 30 seconds more.
4. Add the bomba rice and stir to coat in the sofrito until each grain looks glossy, 1–2 minutes.
5. Pour in all the hot saffron-infused stock and bring to a steady simmer. Spread the rice evenly with a spoon and do not stir again. Cook at a lively simmer for 8–10 minutes, rotating the pan as needed for even heat.
6. When the liquid has reduced to just above the rice and steam holes begin to form, nestle the mussels, clams, shrimp, and squid on top in an even layer. Continue simmering without stirring until the shellfish open, the shrimp are just opaque, the squid is tender, and the rice is al dente with most liquid absorbed, 8–10 minutes. Discard any shellfish that do not open.
7. Increase the heat to high for 1–3 minutes to develop the socarrat; listen for a gentle crackling and look for the edges to toast, stopping before it smells burnt.
8. Remove the pan from the heat, cover loosely with foil or a clean towel, and rest for 5–10 minutes. Sprinkle with the parsley.
9. Carry the paella to the table and serve straight from the pan with lemon wedges on the side.