Seafood Paella

2013-07-07
  • Yield : 8 to 10 servings
  • Prep Time : 35m
  • Cook Time : 55m
  • Ready In : 35m
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Ingredients

  • 1/2 teaspoon saffron threads
  • 1 tablespoon lemon juice
  • 1 pound large shrimp (21/25 count), peeled and deveined, tail on
  • 2 teaspoons smoked paprika
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 3 roasted red peppers, cut into small dice
  • 1 yellow onion, cut into small dice
  • 1/2 cup chopped fresh parsley
  • 1 bay leaf
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 3 cups paella rice
  • 1 cup dry white wine
  • One 28-ounce can diced tomatoes
  • 4 cups chicken stock, warm
  • 12 littleneck clams, scrubbed
  • 12 mussels, cleaned
  • 3 lobster tails, halved lengthwise
  • 1/2 cup frozen sweet peas, thawed
  • Lemon wedges, for serving

Method

Step 1

Preheat the oven to 400 degrees F.

Step 2

Combine the saffron and lemon juice in a small bowl and crush the threads with the back of a spoon until the mixture turns bright yellow. Let sit for 5 minutes.

Step 3

Toss the shrimp with 1 teaspoon of the smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.

Step 4

Heat the olive oil in a Dutch oven over medium-high heat. When hot, add the roasted peppers, onion, parsley and bay leaf. Saute until the onion is translucent, 5 to 8 minutes. Add the garlic, cumin and the remaining 1 teaspoon smoked paprika; saute until fragrant, 30 seconds. Add the rice and toast until slightly browned, 2 to 3 minutes.

Step 5

Pour in the wine, scrapping up any browned bits from the bottom of the pan. Cook, stirring, until the wine is fully absorbed. Pour in the tomatoes, stock, saffron mixture, 1 teaspoon salt and 1/2 teaspoon pepper; stir until combined. Bring to a simmer, then nestle the clams into the rice. Cover and let simmer for 5 minutes. Add the mussels, shrimp and lobster. Cover and transfer to the oven for 25 to 30 minutes, until the clams and mussels are opened.

Step 6

Place the pot back on the stovetop over medium-high heat. Add the peas. Cook until the bottom of the rice forms a crust, about 5 minutes. Serve the paella with lemon wedges.

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