Pour in the hot seafood stock. Gently stir to distribute rice evenly.
- Cook the paella:
Bring to a gentle boil, then reduce heat to medium-low.
Simmer uncovered for 15 minutes (do not stir after this point — stirring makes it creamy, but paella should stay separate and form the socarrat, the crispy rice layer at the bottom).
- Add seafood:
Arrange shrimp, squid, mussels, clams, and fish on top of the rice.
Continue cooking for 10 minutes, until seafood is cooked through and shells have opened.
If liquid evaporates too quickly, drizzle in a little extra hot stock or water around the edges.
- Rest & Serve:
Remove from heat, cover loosely with foil, and let rest 5 minutes.
Garnish with parsley and lemon wedges.
✅ Tips for Authentic Flavor:
Use bomba rice if possible — it absorbs broth beautifully without becoming mushy.
The socarrat (crispy rice at the bottom) is highly prized in Spain. To achieve it, increase heat slightly for the last 2 minutes of cooking without stirring, but don’t let it burn.
Always cook paella in a wide, shallow pan, never a deep pot.
