86 minutes
A traditional Valencian seafood paella rich in flavors, featuring clams, squid, shrimp, and a saffron-infused rice base.
Clams, scrubbed and soaked in salted water
each
Large Onion, chopped
each
tablespoons
Garlic Clove, crushed to a paste or finely chopped
each
Tomatoes, peeled and finely chopped
each
to taste
Saffron Threads
good pinch
Ñora Peppers Pulp
each
teaspoons
Small Squid, cleaned, bodies cut into slices about ½ inch wide
each
Medium-Grain Spanish Paella Rice
cups
cups
cups
Large Shrimp, peeled
each
Flat Leaf Parsley, chopped
tablespoons
each
to taste
1. Prepare Clams
Start by scrubbing and soaking the clams in salted water for about 30 minutes to remove any grit. Discard any clams that are broken or do not close when tapped. Steam the remaining clams until they open, then remove them from their shells and set aside.
2. Cook Onion and Garlic
In a 16- to 18-inch paella pan, heat the olive oil over medium heat and fry the chopped onion until it becomes soft. Add the garlic, stirring it in until fragrant.
3. Add Tomatoes
Mix in the tomatoes and a pinch of salt. Let this mixture cook down until the oil begins to sizzle, indicating the tomatoes have reduced and the flavors are concentrated.
4. Add Saffron and Squid
Stir in the saffron threads, the pulp of the ñora peppers (or sweet pimentón), and the sliced squid. Ensure the squid is evenly coated with the flavorful base you've created.
5. Add Rice
Add the rice, stirring gently to coat each grain with the sauce, which will help the rice absorb all the flavors during cooking.
6. Add Stock and Wine
Bring the fish stock and white wine to a boil in a separate saucepan. Once boiling, pour the liquid over the rice mixture in the paella pan. Add salt to taste, then give everything a good stir to combine before spreading the rice out evenly in the pan.
7. Cook Rice
Cook on high heat for about 3 minutes, then reduce the heat to low and let it simmer for an additional 10 minutes.
8. Add Shrimp and Clams
Place the peeled shrimp on top of the rice, pressing them slightly into the mixture. After 8 minutes, add the clams back to the pan, nestling them into the rice, and cook for another 3 minutes. The shrimp should turn pink, and the clams should be heated through.
9. Rest Paella
Remove the pan from the heat and cover it with foil. Allow the paella to rest for 5 to 10 minutes, which helps the flavors meld together and the rice to finish cooking.
10. Garnish and Serve
Just before serving, sprinkle the paella with chopped parsley and arrange the lemon wedges around the pan. Serve with a generous dollop of alioli on the side.
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