Seafood Paella (Parks and Rec)

Ingredients

• 500 g Bomba or other short-grain paella rice (Traditional Spanish paella rice; can substitute Arborio rice)
• 8 oz Fresh clams (Rinse and soak in cold water for 1‑2 hours)
• 1.5 lb Large raw prawns (shrimp) (Keep heads and shells for stock; peel and devein the rest, lightly salt and rest 30 min)
• 5 pieces Cuttlefish (Trim beaks and cut into 1‑inch bite‑size pieces)
• 1 Medium onion (Finely chopped)
• 1/4 cup Fresh parsley (Chopped; adds freshness to stock)
• 2 Bay leaves
• 1 tsp Whole black peppercorns
• 2 Tomatoes (Grated and drained)
• 1.5 tsp Sweet paprika (Toasted quickly; watch for burning)
• 1 tsp Saffron threads (Infused in hot stock)
• 3 tbsp Neutral oil (vegetable or grapeseed)
• 2 L Fish stock or water (Use store‑bought fish stock for richer flavor)
• 2 Lemons (Cut into wedges for serving)
• to taste Kosher salt (Lightly salt peeled prawns; finishing salt for garnish)

Instructions

1. Soak clams

   Place the clams in a bowl of cold water, cover, and let them sit for 1‑2 hours so they can purge any sand.

   Time: PT1H30M

2. Prep prawns

   Remove heads and shells from all prawns and set aside for stock. Peel and devein the remaining prawns, lightly salt them, and let rest for 30 minutes.

   Time: PT30M

3. Make seafood stock

   In a large stock pot, heat a splash of oil over medium heat. Add the prawn heads, shells, and the chopped onion; sauté until lightly colored. Add 2 L of water or fish stock, the parsley, bay leaves, and peppercorns. Bring to a gentle simmer and cook for 35 minutes, skimming any foam. Strain through a fine‑mesh sieve.

   Time: PT35M

   Temperature: 85°C

4. Prep vegetables & cuttlefish

   Trim the beaks off the cuttlefish and cut the bodies into 1‑inch bite‑size pieces. Grate the tomatoes using the large holes of a box grater, then strain off excess liquid.

   Time: PT10M

5. Sear prawns

   Season the paella pan with a pinch of salt, add oil, and heat until shimmering. Sear the unpeeled prawns on both sides until they develop a solid color, about 2 minutes per side. Remove and set aside.

   Time: PT5M

   Temperature: 200°C

6. Sweat onion & sauté cuttlefish

   If needed, add a little more oil. Add the chopped onion and sweat for 2 minutes until translucent. Add the cuttlefish pieces and sauté for another 2 minutes.

   Time: PT4M

   Temperature: 180°C

7. Toast paprika & cook tomatoes

   Push the ingredients to the edge of the pan, sprinkle 1.5 tsp sweet paprika and toast for 1 minute (watch closely). Add the grated tomatoes and cook, stirring, until all liquid evaporates, about 5 minutes.

   Time: PT6M

   Temperature: 170°C

8. Infuse saffron

   Place 1 tsp saffron threads in a small bowl and pour in a ladle of the hot seafood stock. Let steep for 5 minutes.

   Time: PT5M

   Temperature: 90°C

9. Toast rice

   Add the paella rice to the pan, stirring to coat each grain with oil. Toast for 1 minute until the rice looks slightly translucent.

   Time: PT1M

   Temperature: 170°C

10. Add stock & simmer

    Pour the remaining seafood stock (about 48 oz) together with the saffron infusion into the pan. Stir quickly to distribute, then bring to an aggressive simmer. Do NOT stir again. Cook for 20 minutes until roughly 70 % of the liquid is absorbed and a crispy socarrat forms on the bottom.

    Time: PT20M

    Temperature: 95°C

11. Arrange seafood

    When the rice is about 70 % cooked, arrange the seared prawns, the lightly salted peeled prawns, and any remaining clams on top in a decorative pattern. Reduce heat to medium and cook until the seafood is just done, about 7 minutes.

    Time: PT7M

    Temperature: 180°C

12. Rest

    Turn off the heat, cover the pan with a clean kitchen cloth, and let the paella rest for 10 minutes.

    Time: PT10M

13. Finish & serve

    Season with a pinch of finishing salt, garnish with lemon wedges, and serve directly from the pan.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g