Seafood Paella

Ingredients

• 1.5 cups short-grain rice
• 3 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• a pinch of saffron threads
• 3 cups seafood or chicken broth
• 1 lb shrimp, peeled and deveined
• 1 lb mussels, scrubbed
• 1 cup diced tomatoes

Method

1. 1

   Heat olive oil in a wide, shallow paella pan or large skillet over medium heat. Sauté onion and bell pepper 5-6 minutes until softened.

2. 2

   Add garlic, smoked paprika, and saffron, cooking 1 minute until fragrant.

3. 3

   Add rice, tomatoes, and broth, stir once to distribute evenly, then bring to a simmer.

4. 4

   Do not stir again from this point forward — resisting the urge to stir is what lets the socarrat, the prized crispy caramelized rice layer at the bottom of the pan, actually form; stirring disrupts it constantly and you end up with plain risotto instead.

5. 5

   Nestle shrimp and mussels into the rice in the last 8-10 minutes of cooking, cover loosely, and cook until the rice is tender, the seafood is cooked through, and the mussels have opened (discard any that don't).