Cooking Lucid
Seafood Paella
Saffron rice loaded with shrimp, mussels, clams, and squid. The coastal cousin of Valencian paella — briny, golden, and celebratory.
Prep 25 min
Cook 35 min
Total 1h
Serves 6
Dinner·Spanish·Hard
Ingredients
Step 1 — Sofrito and seafood
- ¼ cup olive oil
- 1 onion (diced)
- 4 garlic cloves
- 1 red bell pepper
- 2 cups bomba rice
- 4 cups fish stock
- Pinch of saffron
- ½ lb shrimp
- 1 lb mussels
- 1 lb clams
- ½ lb squid (rings)
- Peas
- Lemon wedges
Instructions
- 1
Build sofrito
Sauté onion, garlic, and pepper in oil until soft. Add rice and toast 2 minutes.
- 2
Cook rice
Add saffron-infused stock. Simmer without stirring 12 minutes.
- 3
Add seafood
Nestle seafood into rice. Cook 8–10 minutes until rice is done and shellfish open. Rest 5 minutes. Garnish with peas and lemon.
Nutrition per serving: 480 cal · 36g protein · 56g carbs · 14g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
