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(Photo credit: Doug Young)

R.AIRE’s Paella de Marisco

Cook Time 30 minutes
Serves 2 people


  • 4 shrimp peeled
  • 6 oz calamari cleaned
  • 3-5 tbsp extra virgin olive oil
  • 6 littleneck clams
  • 10 mussels
  • 1 1/2 tbsp sofrito (see below)
  • 1 pinch saffron
  • 1 cup bomba rice
  • salt and pepper to taste


  • 1/2 large onion diced
  • 2 fresh tomatoes grated
  • 5 cloves garlic minced
  • 3 tbsp olive oil
  • 1 tsp smoked paprika


  • Season shrimp and calamari with salt and pepper.
  • Heat olive oil in a paella pan over low-medium heat and quickly sear shrimp on each side. Set aside.
  • Add calamari, clams, mussels to pan and cook for 1 minute. Add sofrito and cook for another minute.
  • Add saffron and seafood stock and bring to a boil.
  • Add bomba rice and a pinch of salt. Turn heat to high.
  • After 3-5 minutes, turn heat to low and cook until socarrat (crust) forms on the bottom. For the last minute of cooking, add shrimp to paella. Enjoy!


  • Combine all ingredients in a bowl. You will have extra; save for another use.