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Seafood Paella (Rice with Shrimp and Clams)

Nothing brings folks to the table faster than a pan full of seafood paella loaded with tender shrimp, briny clams, and perfectly seasoned rice. Made with straightforward ingredients and a simple cooking process, it’s a dish that feels special without being complicated.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup onion finely diced
  • 1 medium green bell pepper seeds and membranes removed, diced
  • 1 medium red bell pepper seeds and membranes removed, diced
  • 3 cloves garlic minced
  • 1 1/2 cups Bomba rice
  • 1/4 cup white wine
  • 1 1/2 cups Spanish paella rice if you can’t find Bomba or Calasparra, substitute arborio rice
  • 1/4 cup white wine second listing in recipe
  • 1 carton (34 ounce) Aneto Natural Seafood Paella Cooking Base
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 12 littleneck clams scrubbed
  • 1/2 lb. raw shrimp peel on
  • 12 mussels scrubbed
  • 3/4 cup fresh or frozen peas
  • chopped parsley for serving
  • lemon wedges for serving

Method
 

  1. Heat the olive oil in a 15-inch paella pan or large skillet over medium heat and cook the onion until soft and translucent, 3-4 minutes.
  2. Add the green bell pepper, red bell pepper, and garlic and cook for another 3 minutes.
  3. Add the rice and stir to coat each grain in oil.
  4. Add the white wine and bring it to a boil for 1 minute.
  5. Add the smoked paprika and salt and stir until completely combined.
  6. Spread the rice mixture into an even layer across the bottom of the pan.
  7. Pour in the Aneto Natural Seafood Paella Cooking Base and do not stir after this point.
  8. Tuck the clams into the rice hinge side down, distributing them evenly in the pan.
  9. Cook the rice and clams over low heat for 10 minutes, moving and rotating the pan for even cooking.
  10. Lay the shrimp on top and continue cooking for 8 minutes more, turning the shrimp when the first side becomes pink.
  11. Add the mussels and peas.
  12. Continue cooking, rotating the pan every few minutes until the mussels have opened and the rice has formed a crispy socarrat on the bottom, another 5 to 10 minutes.
  13. Remove from the heat and tent the pan with aluminum foil for about 10 minutes.
  14. Remove the foil and serve immediately garnished with chopped parsley and lemon wedges.

Notes

Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve garnished with chopped parsley and lemon wedges alongside a simple green salad, crusty bread, or steamed vegetables.