Classic Seafood Paella

Classic Seafood Paella
Photo by Scott Phillips


  • ¼ tsp. crumbled saffron threads
  • ¼ cup plus 2 tsp. extra-virgin olive oil
  • 8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
  • 1-¾ cups Spanish bomba rice
  • Kosher salt
  • 1 medium lemon, sliced or cut in wedges
  • 1 lb. mussels, rinsed well
  • + 6 more ingredients
    • One 8-oz. bottle clam juice
    • 1 small yellow onion (4 oz.)
    • 1 very large or 2 small ripe tomatoes (12 oz. total)
    • 12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)
    • 12 all-natural (dry-packed) sea scallops, side muscles removed
    • ½ tsp. sweet or hot pimentón (smoked paprika)

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

View full recipe at Fine Cooking


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