My Recipe Box

Paella with Shrimp, Clams & Mussels


Serves four.

  • by from Great Finds SIP

Spanish bomba rice absorbs more liquid than other rice varieties. If you can’t get bomba, use another medium-grain rice, such as Goya brand, but add only 3-1/2 cups of broth to the rice instead of 4-3/4 cups.

  • Large pinch saffron (about 30 threads)
  • 1 cup bottled clam juice
  • 1/2 medium onion
  • 1 large ripe tomato, halved horizontally
  • 1/4 cup extra-virgin olive oil
  • 8 cloves garlic, coarsely chopped
  • 1/4 tsp. pimentón (Spanish paprika, either sweet or hot; optional)
  • 3/4 tsp. kosher salt; more to taste
  • 1/2 lb. mussels, cleaned (about 20)
  • 1/3 lb. large shrimp (about 12), peeled; shells reserved
  • 5 cups water or fish stock
  • 1-1/2 cups Spanish bomba rice
  • 8 medium clams, such as littlenecks (about 1 lb.), cleaned
  • 2 lemons, cut in half, for serving

Put the saffron in a large mortar and grind to a powder with a pestle (or crumble the saffron into a 1-cup liquid measuring cup and grind it with the back of a spoon). Heat the clam juice to simmering in a saucepan or in a microwave. Pour it into the mortar (or cup) with the saffron and set aside to infuse.

Grate the onion half on the largest holes of a box grater to get about 1/4 cup grated onion; set aside. Grate both tomato halves on the box grater all the way down to the skin. Discard the skin.

Put the oil in a 14-inch paella pan. Set over medium heat, add the grated onion, and cook until it softens and darkens slightly, 2 to 3 minutes. Add the grated tomato, chopped garlic, pimentón, and 1/4 teaspoon of the salt; cook gently in the center of the pan, stirring frequently, until the mixture, called a sofrito, becomes dark red and is a very thick purée, 20 to 30 minutes. Cook it as long as you can, being careful not to let it burn. As it thickens, lower the heat, and if it starts sticking to the pan, stir in a little water.

While the sofrito cooks, pick through the mussels to find the prettiest eight; reserve these in the refrigerator. Put the shrimp shells in a large saucepan set over medium-high heat and cook, stirring, until they’re dry and pink, 2 to 3 minutes. Add the water or fish stock and all the remaining mussels, and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes. Strain the broth, discarding the shrimp shells and the mussels. Wipe out the saucepan and pour the broth back into it. Add the saffron-infused clam juice to the broth and bring to a gentle simmer. Add the remaining 1/2 teaspoon salt, taste, and add more if necessary; it should be quite well salted, but not salty. Cover and reduce the heat to very low.

When the sofrito is done, add the rice and cook over medium heat, stirring constantly to combine it with the sofrito, for 2 minutes. Increase the heat to high and pour 4-3/4 cups of the hot broth (if you don’t have enough, supplement with water) into the paella pan. Use a spoon to spread the rice evenly, but don’t stir for the remainder of the cooking. Adjust the heat to get a vigorous simmer, repositioning the pan to get bubbles all the way to the perimeter.

Arrange the clams in the pan, pushing them into the rice. When the rice just begins to appear at the level of the broth, after 8 to 10 minutes, arrange the reserved mussels in the pan. Lower the heat so the broth simmers very gently throughout the pan. After another 5 minutes, arrange the shrimp in the pan, pressing them lightly into the rice. Continue cooking until the liquid is absorbed, the shrimp are pink, the shellfish are open, and the rice is tender but toothy (taste a few grains below the top layer), about another 5 minutes. (The rice needs to simmer for a total of about 20 minutes, so if it seems like the broth is evaporating too quickly, drizzle some more broth or water on top. If the rice isn’t cooking evenly, lay a sheet of foil loosely over the pan to trap the heat.)

Check for socarrat (the delicious browned rice that has stuck to the bottom of the pan) by using a spoon to feel for resistance on the bottom of the pan. Check in various spots. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear crackling and feel resistance, 1 to 2 minutes; if you smell any burning, remove the pan from the heat.

Remove the pan from the heat and cover tightly with foil. Let the paella rest for 5 to 10 minutes. Put the pan on the table, remove the foil, and invite everyone to squeeze lemon over the section in front of them. Traditionally, paella is eaten directly from the pan, starting at the perimeter and working toward the center; boundaries become clear as you go.

Photo: Scott Phillips

Totally awesome recipe. Make it often for my family. I didn't have a paella pan at first so I just used the bottom half of a boiler pan and moved it around the element as it cooked at it worked just fine.


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127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. 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NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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