| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Active: | 55 min |
| Yield: | 8 to 10 servings |
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
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- Toss the shrimp with 1 teaspoon of the smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 455 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 143 mg |
| Sodium | 1021 mg |
Reviews
Pretty good base recipe. Feel free to adjust it to your liking—it seems quite a forgiving recipe, based on my own and other commenters’ experience. I reduced rice, tomatoes, and liquid according to the rice, but kept the spice level and found it to be just right. Will be experimenting further with paella using this recipe as a springboard.
I am quite the cook..mostly Italian but I can’t tell you how good the seasoning was in this recipe! smoked paprika and cumin! Ahh.. excellent. Cut this to 1/4 for two of us.. didn’t change seasoning..no mussels..excellent flavor.. 1 cup arborio..didn’t have white wine..used all chicken stock.. just excellent!
Delicious! Absolutely amazing
This had a really different flavor, this is also the first time I am cooking with saffron albeit it is name brand expensive saffron strands. I smelled the saffron and knew I wouldn’t like it but tried to give it a shot anyways. I’m not a fan of the flavor of saffron at all I found out even once cooked and I found the dish in general to just not really mesh together. All in all it tasted like spiced cat food, it also could have used a bit more salt. I may eat it just so it doesn’t go to waste or feed it to my cats. I’ll take responsibility that it was a large dish to cook with a new to me ingredient and it may just be a hit or miss ingredient but I should have stuck to the old bay. I’ll give it two stars since it’s not bland.
This was an amazing Paella recipe! I did the whole thing on the grill, rather than the oven and stove top. Made this for a small dinner party, and everyone enjoyed watching the, “Show!” I just can’t say enough, but this will be my new go-to paella recipe . Thanks!!
Made different protein choices…halibut, chorizo, chicken thighs, and clams…OUTSTANDING!!!
Very authentic in taste!
I was so so nervous to make paella after reading so many recipes and all the failed reviews from other sites. I tried this because it had only a few reviews but they were all so good. You will not be disappointed in this method! Cooking in the oven takes away the risk of burning the rice. Everything was literally delicious. I can’t say it enough. Blow. A. Way.
Delicious
Easy to follow
Great flavor
Great flavor