Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 lb mussels, scrubbed and bearded
  • 1 lb clams, scrubbed
  • 1/2 lb calamari rings
  • 8 oz smoked chicken sausage, sliced into rounds
  • 2 cups Bomba or Calasparra rice
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 medium tomato, grated
  • 3 tbsp extra virgin olive oil
  • 5 cups low-sodium seafood stock
  • 1/2 tsp saffron threads, crushed
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 lemon, cut into wedges
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp of olive oil in a 12-15 inch heavy-bottomed skillet over medium-high heat. Sear the shrimp and calamari for 1-2 minutes per side until just opaque and they reach an internal temperature of 145°F (63°C). Remove and set aside.
  2. In the same pan, brown the sliced smoked chicken sausage until the edges are crisp and dark golden. Remove and set aside.
  3. Lower the heat to medium and add the remaining 1 tbsp of olive oil. Sauté the diced onion and red bell pepper until softened.
  4. Stir in the minced garlic and grated tomato, cooking for another 3-5 minutes until the mixture becomes jammy and concentrated.
  5. Stir in the rice and smoked paprika, coating every grain in the oil until the edges look translucent.
  6. Pour in the low-sodium seafood stock infused with crushed saffron and stir in the salt. Stir once to distribute the rice evenly, then do not stir again. Simmer on medium-low for 15-18 minutes.
  7. Nestle the seared shrimp, sausage, mussels, and clams into the top of the rice. Cover with a lid for 5-8 minutes until the shellfish open and reach an internal temperature of 145°F (63°C).
  8. Remove the lid, increase heat to medium-high for exactly 2 minutes—listen for a faint crackling sound—to develop the crispy bottom crust (socarrat).
  9. Scatter fresh chopped parsley over the top and arrange lemon wedges around the perimeter of the pan before serving.