Recipe and Food Styling by Eshun Mott; Produced by Aimee Nishitoba; Photography by Christie Vuong; Prop Styling by Nicole Billark.
There are more vegetables in this paella than you might find in a traditional recipe, making it a satisfying, one-pot meal. And don’t sweat the timing on the seafood: Let it cook in the liquid with the rice and remove it as soon as it’s done, adding it back in for serving. Achieving the crunchy layer of rice on the bottom of the pan, also known as the socarrat, takes some practice. You don’t have to aim for the socarrat on your very first try—remember that a perfectly cooked paella is always going to be better than a burnt one! — Eshun Mott
1/2 cup olive oil, divided
1 cup finely chopped onions
1/2 cup finely chopped green pepper
1 tbsp chopped garlic
1 1⁄2 tsp hot smoked Spanish paprika
1/2 cup dry white wine
1 28-oz (796 mL) can Italian plum tomatoes, with juices, squished into small pieces
salt, to taste
8 oz (16 to 20/lb) extra-jumbo shrimp, peeled (shells reserved)
1 L unsalted fish stock
1/4 tsp crumbled saffron threads
8 oz cleaned calamari tubes, cut in 1/2-in.-thick rings
150 g (about 1 cup) dried Spanish chorizo sausage, cut in 1/2-in. dice
1 1⁄2 cups red pepper, cut in 1-in.-long strips
1 1⁄2 cups 1-in.-pieces Italian flat beans, a.k.a. pole beans
1 1⁄2 cups bomba or other paella rice
8 oz pasta clams (such as littleneck) and/or mussels
1/4 cup chopped parsley
1 lemon, cut in wedges
This recipe makes double the amount of sofrito you’ll need, so freeze the leftovers for a quick paella another day.
There’s something about the mix of saffron and tomato-tinged rice and meat or seafood that just feels special—but the truth is, it’s easy enough to make a paella at home.