Authentic Seafood Paella

Recipe View 5 mins Heat olive oil in a large (15-inch) paella pan or wide skillet over medium-high heat. Add the diced onion, tomato, salt, and smoked paprika. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes.

Recipe View 2 mins Add the romano beans, butter beans, and rice to the pan. Stir to coat the rice with the oil and vegetable mixture, about 2 minutes.

Recipe View 1 mins Arrange the shrimp, mussels, and clams evenly over the rice. Pour in the white wine and seafood stock. Sprinkle the saffron threads and rosemary over the top. Bring the mixture to a gentle simmer.

Recipe View 9 mins Reduce the heat to medium-low, turn shellfish and continue to cook until the clams and mussels have opened (discard any that do not open) and the shrimp are pink and cooked through, about 8-10 minutes. Remove the cooked seafood from the pan and set aside.

Recipe View 19 mins Stir the peas into the paella. Simmer gently, uncovered, without stirring, until the rice is tender and has absorbed most of the liquid, about 18-20 minutes. If the rice starts to stick to the bottom of the pan, add a splash more stock.

Recipe View 3 mins Stir in the squid. Return the reserved clams, mussels, and shrimp to the pan, nestling them into the rice. Cook until the squid is opaque and cooked through, about 2-3 minutes.

Recipe View 5 mins Remove the paella from the heat and let it rest for 5 minutes before serving. Garnish with fresh parsley and serve immediately with lemon wedges.