Authentic Seafood Paella, Cava Spritz, and The Island of Sea Women

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 cups Bomba or Arborio rice
• 1 tsp smoked paprika
• 1 pinch saffron threads, soaked in 2 tbsp warm water
• 1 can (14.5 oz) diced tomatoes, drained
• 4 cups seafood or fish stock, warmed
• ½ cup dry white wine
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1 lb large shrimp, peeled and deveined
• ½ lb squid rings
• ½ cup frozen peas, thawed
• 1 lemon, cut into wedges
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste

Instructions

Preparation of Paella:

• Heat the olive oil in a large, wide paella pan over medium heat. Add the chopped onion and diced red bell pepper, sautéing until softened, about 5 minutes.
• Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

Cook the Base:

• Add the Bomba or Arborio rice to the pan, stirring to coat the grains with the oil and aromatics. Cook for 2-3 minutes, allowing the rice to lightly toast.
• Stir in the drained diced tomatoes and the saffron with its soaking water, mixing well to evenly distribute the saffron.

Simmer with Stock:

• Pour in the warm seafood stock and white wine, stirring gently to combine. Season with salt and pepper to taste.
• Bring the mixture to a simmer, then reduce the heat to medium-low. Do not stir the rice from this point forward—this will help develop the socarrat.

Add the Seafood:

• After about 10 minutes of simmering, arrange the mussels, clams, shrimp, and squid rings over the top of the rice. Press them lightly into the mixture, ensuring they are partially submerged in the broth.
• Continue cooking for another 10-15 minutes, until the seafood is cooked through and the mussels and clams have opened. Discard any that do not open.

Finish with Peas:

• During the last few minutes of cooking, sprinkle the peas over the top of the paella. Allow them to warm through, and if the rice is still slightly al dente, add a bit more stock or water as needed.

Achieve the Socarrat:

• Increase the heat to medium-high for the last 2-3 minutes of cooking to develop the socarrat. Listen for a gentle crackling sound, but be careful not to burn the rice.

Rest and Serve:

• Remove the paella from the heat and cover the pan with a clean kitchen towel. Let it rest for 5 minutes before serving.
• Garnish with chopped fresh parsley and serve with lemon wedges on the side.