Ingredients:

  • 1 large onion, finely chopped (approx. 200g / 7 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 1 red bell pepper, cored, seeded, and finely diced (approx. 150g / 5.3 oz)
  • 2 ripe tomatoes, grated (or 1 can (14.5 oz / 411g) diced tomatoes, drained)
  • 2 tbsp olive oil (30 ml)
  • 1 tsp smoked paprika (5 ml)
  • Pinch of saffron threads
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil (30 ml)
  • 1 lb (450g) large shrimp/prawns, peeled and deveined
  • 1 lb (450g) mussels, scrubbed and debearded
  • 1 lb (450g) clams, scrubbed
  • 1/2 lb (225g) calamari tubes, cleaned and sliced into rings
  • 1 1/2 cups (300g) paella rice (Bomba or Arborio)
  • 6 cups (1.4 litres) fish stock (or chicken stock)
  • 1/2 cup (120 ml) dry white wine (optional)
  • 1/4 cup (60 ml) chopped fresh parsley
  • 1 lemon, cut into wedges, for serving

Instructions:

  1. Sauté onion in olive oil until softened. Add garlic and bell pepper and cook until slightly softened. Stir in grated tomatoes, smoked paprika, saffron, salt, and pepper. Cook until the sofrito thickens and the flavors meld.
  2. In a separate pan, heat olive oil. Quickly sauté prawns until lightly pink. Remove and set aside. Add calamari and cook briefly. Remove and set aside.
  3. Add paella rice to the paella pan. Toast lightly, stirring constantly, for a few minutes until fragrant.
  4. Pour in white wine (if using) and let it evaporate slightly. Add the sofrito to the rice. Pour in the fish stock, ensuring the rice is evenly submerged. Bring to a simmer.
  5. Arrange prawns, mussels, clams, and calamari on top of the paella and rice. Ensure the mussels and clams are partially submerged.
  6. Reduce heat to low, cover (or partially cover) the pan, and simmer gently. Resist the urge to stir.
  7. Continue to cook until the paella and rice is tender and the liquid is absorbed. If necessary, raise the heat slightly at the end to create a socarrat (a crispy crust at the bottom of the pan). Remove from heat and let the paella rest, covered, for 10 minutes before serving.
  8. Garnish with fresh parsley and lemon wedges. Serve immediately.