How to make it
6 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a 13-inch paella pan over medium heat. Add the diced onion and sliced red pepper. Sauté until the onion is translucent and the pepper has softened, about 5 minutes.
5 minStir in the minced garlic, grated tomato pulp, and smoked paprika
Stir in the minced garlic, grated tomato pulp, and smoked paprika. Cook for another 3-4 minutes until the liquid from the tomato has evaporated and the mixture darkens (this is the sofrito).
4 minAdd the rice to the pan
Add the rice to the pan and stir to coat it thoroughly with the sofrito. Toast the rice for 1-2 minutes until slightly translucent at the edges.
2 minPour in the warm seafood stock
Pour in the warm seafood stock and add the saffron threads and salt. Stir once to distribute the ingredients evenly. Bring to a boil, then reduce heat to low-medium.
Simmer for 15 minutes without stirring
Simmer for 15 minutes without stirring. Arrange the shrimp and mussels on top of the rice, pressing them in slightly. Continue cooking for another 8-10 minutes until the rice is tender and the seafood is cooked through (mussels should be open).
25 minTurn the heat up slightly
In the last 2 minutes, turn the heat up slightly to develop the 'socarrat'. You should hear a faint crackling sound. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with lemon wedges and parsley before serving.
7 min
A little kitchen wisdom
Using a wide, flat paella pan is essential for achieving the socarrat (the crispy rice layer at the bottom). Avoid stirring the rice once it's simmering.
