½ lb mussels (scrubbed and debearded
½ lb clams (scrubbed)
½ lb firm white fish (monkfish, cod, or halibut), cut into chunks
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For garnish:
Lemon wedges
Fresh parsley, chopped
Instructions:
- Prepare the base (sofrito):
Heat olive oil in a large paella pan (or wide, shallow skillet) over medium heat.
Sauté onion and bell pepper until softened (5 minutes).
Add garlic and cook 1 minute.
Stir in grated tomato and cook until it thickens into a paste (about 8–10 minutes).
- Build the flavor:
Add rice and stir to coat with the sofrito
Add smoked paprika, saffron with its soaking water, salt, and pepper.
