Ingredients
Seafood and Proteins
- 1 pound wild-caught salmon, cut into bite-sized pieces
- 1/2 pound fresh or frozen shellfish, thawed if frozen
Vegetables
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, chopped
- 6 ounces green beans, ends trimmed
Grains and Liquids
- 1 1/2 cups medium-grain rice (such as Goya brand)
- 1 (14.5 ounce) can crushed tomatoes
- 2 1/4 cups chicken or vegetable broth, divided
Spices and Oils
- 2 tablespoons olive oil
- 1 large pinch saffron threads (optional)
- 1 1/2 tablespoons smoked paprika, divided
- 1 teaspoon turmeric
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, plus extra for salmon
- Freshly ground black pepper, to taste
For Serving
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Season the Salmon: Toss the salmon pieces with 1/2 tablespoon of smoked paprika, a big pinch of salt, and freshly ground black pepper. Set aside to allow the flavors to penetrate.
- Sauté Aromatics: Heat the olive oil in a large cast iron skillet or wide, flat pan over medium-high heat. Add the chopped onions and cook until translucent, approximately 5 minutes. Add the minced garlic and stir for another 3-4 minutes until the onions start to darken, releasing their sweetness.
- Toast the Rice: Add the medium-grain rice to the skillet with the aromatics and toast it over medium-high heat for several minutes, stirring frequently to prevent sticking and to develop a nutty flavor.
- Add Tomatoes and Spices: Stir in the crushed tomatoes along with the remaining 1 tablespoon smoked paprika, saffron threads (if using), turmeric, red pepper flakes, and 1/2 teaspoon salt. Mix well to blend all the flavors. Then add the chopped red bell pepper and trimmed green beans, incorporating them evenly.
- Cook the Rice: Pour in the chicken or vegetable broth and increase heat to high to bring the liquid to a boil for 2 minutes. Then lower the heat to low, cover the pan tightly with aluminum foil, and cook for 10 minutes. After this initial cooking, remove the foil and continue cooking uncovered, adding extra broth 1/4 cup at a time if the rice appears dry. Avoid stirring to allow the characteristic crispy bottom layer (socarrat) to form. Rotate the pan occasionally for even heat distribution.
- Add Seafood: Nestle the seasoned salmon pieces into the rice and cook uncovered for 5 minutes to let the fish begin cooking through. Then place the shellfish on top of the rice, cover again with aluminum foil, and cook for an additional 5 minutes until the salmon is tender and flakes easily with a fork, and the shellfish have steamed open.
- Rest and Serve: Remove the skillet from heat and let the paella rest, still covered, for 5 minutes to allow the flavors to meld. Garnish with freshly chopped parsley and a squeeze of lemon juice before serving hot.
Notes
- Use a wide, flat skillet such as cast iron for even cooking and optimal socarrat formation.
- If saffron is unavailable, turmeric adds color but saffron provides authentic flavor.
- Do not stir the rice after initial cooking to develop the traditional crispy bottom crust.
- Adjust the amount of broth as needed; rice should be tender but not soggy.
- Fresh shellfish enhances flavor, but frozen is acceptable if properly thawed.
- This dish can be customized with additional vegetables or different types of seafood.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
