There are probably as many paella recipes in Spain as there are cooks, but all are luxuriously scented with saffron. This variation relies on seafood: monkfish, shrimp, scallops, and clams. Consider the seafood used in this recipe as recommendations only; select whatever is fresh at the market, but do include some shellfish for a dramatic presentation.
Ingredients
- 4 cups chicken broth
- ½ teaspoon crushed saffron threads
- 2 tablespoons extra-virgin olive oil
- 2 cups medium-grain white rice
- 3 shallots, minced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 cup fresh or frozen peas
- Salt and freshly ground black pepper
- ¼–1/3 pound monkfish, flounder, sole, or other white fish (1 fillet), cut into bitesize pieces
- ½ pound shrimp, peeled
- ¼ cup bay scallops
- 18 clams or mussels, well-scrubbed
- 1 lemon, cut into wedges
How to Make It
- Combine the broth and saffron and set aside.
- Heat the oil over medium-high heat in a large ovenproof skillet. Sauté the rice, shallots, bell pepper, and garlic in the oil until the rice appears opaque and the bell pepper is softened, about 5 minutes.
- Add the broth mixture, reduce the heat to maintain a gentle boil, cover, and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Meanwhile, preheat the oven to 350˚F.
- When the rice is cooked, fluff with a fork. Stir in the peas. Season to taste with salt and pepper. Place the monkfish, shrimp, scallops, and clams on top of the rice. Cover and bake for 15 to 20 minutes, until the shrimp are firm and the clam shells open (discard any that are unopened).
- Serve immediately, placing a lemon wedge on each plate.
