Rye Free Seafood Paella

Total time1 hr 10 min

Prep time25 min

Cook time45 min

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Ingredients

4 servings

For the saffron broth

¼ tsp saffron threads
3 cups low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Butcher's Organic Chicken Bone Broth Field Day Organic Low Sodium Chicken Broth Wegmans Organic Chicken Bone Broth
See all
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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