Seafood Paella
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
Total 120 min
