Eggless Seafood Paella
Total time1 hr 10 min
Prep time25 min
Cook time45 min
4.6(30)
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Learn more →Ingredients
4 servings
For the saffron broth
- ¼ tsp saffron threads
- 3 cups low-sodium chicken broth
- 1 cup clam juice
For the paella
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- 1 can (14 oz) crushed tomatoes
- 1 ½ cups bomba or calasparra rice (or other short-grain rice)
- ½ cup dry white wine
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
For the seafood
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on
- 1 lb mussels, scrubbed and debearded
- 1 lb littleneck clams, scrubbed
- ½ cup frozen peas, thawed
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Combine the saffron threads, chicken broth, and clam juice in a medium saucepan over medium heat until steaming and just below a simmer, about 5 minutes. Keep warm over low heat.
- 2
Heat the olive oil in a 12-inch paella pan or wide, shallow skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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