Seafood Paella

The dish that makes any afternoon feel like an occasion

Mom has been making paella for a few summers now and the moment that big pan comes out it feels like an occasion. This is the seafood version we served at The Sobremesa Lunch and it never fails to impress.

We adapted this from Sur La Table and scaled it for a 16-inch paella pan. All credit goes to the original recipe. We are just sharing it here for easy reference because so many of you asked.

Seafood Paella

Adapted from Sur La Table recipes and scaled for a 16-inch paella pan.

Yield: 8–10 servings

Ingredients

• 6 cups low-sodium chicken broth or seafood broth

• 1½ tablespoons extra-virgin olive oil

• 6 ounces Spanish chorizo, small diced (optional)

• 2¼ cups Spanish Valencia or Bomba rice

• 1½ cups dry white wine

• 1½ cups sofrito

• ¼ teaspoon saffron, soaked in 1½ tablespoons warm water

• 1½ tablespoons chopped flat-leaf parsley, plus more for garnish

• 2¼ teaspoons kosher salt, divided

• 1½ pounds large shrimp, peeled and deveined

• 1½ teaspoons pimentón, plus more for garnish

• ¾ pound clams, scrubbed

• ¾ pound mussels, scrubbed and debearded

• 1½ lemons, sliced into thin wheels

Instructions

1. Preheat oven to 425°F.

2. In the 16-inch paella pan over medium-high heat, add olive oil. Add chorizo and rice and stir to coat. Toast 1–2 minutes.

3. Add white wine and cook until mostly absorbed.

4. Stir in sofrito, saffron mixture, parsley, and 1½ teaspoons salt. Add about 3 cups hot broth and stir gently to evenly distribute the rice.

5. Reduce heat to medium and add the remaining broth. Simmer undisturbed for about 10–12 minutes.

6. Season shrimp with remaining salt and pimentón.

7. Nestle shrimp, clams, and mussels into the rice. Arrange lemon wheels across the top.

8. Cover loosely with foil and transfer to oven. Bake about 12 minutes, or until shellfish open and rice is nearly tender.

9. Remove foil and continue baking another 3–5 minutes if needed to evaporate excess liquid.

10. Let rest 5–10 minutes before serving.

11. Dust lightly with additional pimentón and fresh parsley. Serve directly from the pan.