Seafood and Saffron Rice with Smoky Paprika Shrimp

Ingredients

• bomba or calasparra rice300g
• large raw shrimp, peeled and deveined (tails on)400g
• fresh mussels, scrubbed and debearded500g
• saffron threadsa generous pinch (0.3g)
• smoked Spanish paprika (pimentón de la Vera)2 tsp
• fennel bulb, thinly sliced1 medium
• garlic cloves, minced4
• ripe tomatoes, grated2 large
• fish stock800ml
• extra virgin olive oil6 tbsp
• lemon, cut into wedges1
• fresh flat-leaf parsley, chopped3 tbsp
• saffron-infused broth (see instructions)as needed
• salt and freshly ground black pepperto taste

Directions

1. 1

   Gently warm the fish stock in a small pot. Crumble the saffron threads into the stock and let it steep for at least 15 minutes while you prepare the other ingredients. This step is crucial for that deep golden hue and floral aroma.

2. 2

   In a large bowl, toss the shrimp with 1 teaspoon of the smoked paprika, a pinch of salt, and 1 tablespoon of olive oil. Set aside. In a separate bowl, toss the mussels with a squeeze of lemon and a little parsley—they’ll open in the pan later.

3. 3

   Heat 3 tablespoons of olive oil in a wide, shallow paella pan or large heavy skillet over medium-high heat. Sear the shrimp for 1 minute per side until just pink and lightly charred. Remove them to a plate. Do not clean the pan—the paprika oil is flavor gold.

4. 4

   Reduce heat to medium. Add the remaining 2 tablespoons of oil and the sliced fennel. Sauté for 5 minutes until softened and starting to caramelize. Add the garlic and cook for 30 seconds until fragrant. Stir in the grated tomatoes and the remaining teaspoon of smoked paprika. Cook down for 3 minutes, scraping up any browned bits from the shrimp.

5. 5

   Pour in the saffron-infused stock (including the threads) and bring to a rolling boil. Season with salt and pepper. Sprinkle the rice evenly over the liquid (do not stir after this). Lower heat to a gentle simmer and cook, uncovered, for 18–20 minutes, rotating the pan occasionally for even heat. When the rice is almost tender and most liquid is absorbed, nestle the mussels and shrimp into the rice. Cook for another 5 minutes until mussels open and shrimp heat through. Increase heat to high for the last 2 minutes to develop a crispy bottom crust (socarrat). Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with parsley and lemon wedges.

6. 6

   Serve directly from the pan, warning everyone about the hot metal. The socarrat should release in golden, crunchy shards. Squeeze lemon over individual portions—it brightens every bite.