Seafood Rice Skillet (Paella-Style)

Instructions

1. 1

   Prepare the seafood

   Scrub the clam and mussel shells under cold running water and remove the mussel beards. Discard cracked shells and any clams or mussels that stay open when tapped. If your seafood seller recommends purging the clams, do so in cold saltwater before starting; do not soak mussels in fresh water or use cornmeal. Keep all the seafood refrigerated until needed. Pat the shrimp and calamari dry.

2. 2

   Bloom the saffron

   Crush the saffron lightly into a small bowl and add 2 tablespoons of the measured warm stock. Set aside while you make the sofrito. If using the optional turmeric instead, omit the saffron and add the turmeric with the smoked paprika.

3. 3

   Soften the vegetables

   Heat the olive oil in a wide, heavy 12-inch skillet over medium heat. Add the onion and bell pepper. Cook, stirring often, for about 10 minutes, until soft and most of the vegetable moisture has evaporated.

4. 4

   Finish the sofrito

   Add the garlic and cook for 1 minute. Add the grated tomato and smoked paprika, plus the optional turmeric if replacing saffron. Cook, stirring, for about 5 minutes, until the tomato thickens and darkens slightly. This concentrated vegetable base is the sofrito.

5. 5

   Coat the rice

   Add the bomba rice and stir for 2 minutes to coat the grains in the sofrito and oil. This builds flavor; it does not seal the rice or make it impossible to overcook.

6. 6

   Simmer without stirring

   Pour in the remaining measured warm stock, the saffron infusion, and the bay leaf. Add the measured salt, using less initially if the stock is salty. Stir once to distribute the rice, then bring to a steady simmer. Cook uncovered over medium-low heat for about 12 minutes without stirring. Rotate the skillet occasionally if your burner heats unevenly. If the rice looks dry while still hard, add boiling water a little at a time around the edge.

7. 7

   Add the clams and mussels

   Nestle the clams and mussels into the rice in a single layer. Cover the skillet and keep it gently steaming for about 5 minutes. There must still be some simmering liquid; add a little boiling water at the edge if the pan is dry. Do not stir the rice.

8. 8

   Add shrimp and calamari

   Quickly nestle the shrimp and calamari into the rice. Add the optional peas if using. Cover again and cook for 3 to 4 minutes, until the shrimp and squid are opaque and firm and the shellfish have opened with opaque, firm meat. The clams and mussels should have steamed for about 8 to 9 minutes in total. Discard any that remain closed. Check the rice: it should be tender with no hard, chalky center. If it needs longer, lift the cooked seafood onto a covered plate, add a little boiling water, and continue gently until the rice is tender. Return the seafood at the end.

9. 9

   Toast the bottom if desired

   Once the rice is tender and excess liquid is absorbed, uncover the skillet. For an optional toasted base, raise the heat briefly for 30 to 60 seconds, listening for a faint crackle and checking for a toasted aroma. Stop immediately if it smells scorched. A crisp socarrat is optional and depends on the pan and burner; do not keep cooking the seafood just to force a crust.

10. 10

    Rest and serve

    Remove the skillet from the heat and take out the bay leaf. Cover loosely and rest for 5 minutes. Scatter the parsley over the top and serve with lemon wedges. Serve directly from the skillet or divide among shallow bowls. The recipe makes 4 generous or 6 smaller servings; nutrition is based on 6 portions.