Franklin Spice Works
Spanish Saffron Seafood Paella
A classic Spanish seafood paella with saffron, smoked paprika, and a golden crust of socarrat. A festive one-pan feast.
Ingredients
- 1/4 tsp Spanish coupe saffron
- 1.5 cups bomba or short grain rice
- 3.5 cups warm seafood or chicken broth
- 1/2 cup dry white wine
- 1 lb mixed seafood (shrimp, mussels, clams)
- 1 onion, diced
- 4 garlic cloves, minced
- 1 cup tomatoes, crushed
- 1 tsp smoked paprika
- 3 tbsp olive oil
Instructions
- Steep saffron in warm broth 10 minutes.
- Saute onion and garlic in olive oil in a paella pan. Add paprika and tomatoes.
- Add rice and stir 2 minutes. Pour in wine and saffron broth.
- Spread rice evenly. Do not stir again. Cook on medium 15-18 minutes.
- Arrange seafood over the top. Cook 5-8 more minutes until seafood opens and a crust forms on the bottom. Rest 5 minutes.