Paella with Shrimp,Mussels
and Saffron
Serves 6

Paella, Spain's most famous rice dish, is classically made with a rice called granza which is very similar to the Italian arborio commonly used in risotto. The two dishes share a similar approach as well; the rice is sauteed with chopped onion before the liquid as added. Adding liquid all at once, rather than in increments as in risotto, gives paella rice it’s firm, distinct grains and dryer texture.

This seafood paella is far different than the busy, everything–but–the–kitchen sink versions most of us are familiar with. The authentically Spanish approach of limiting the seafood to just shrimp and mussels makes it easier to time the cooking and allows the flavor of the rice to come through. You can make a quick flavorful stock by doctoring bottled clam juice with fresh seafood.

For the broth:
Four 8–ounce bottles of clam juice
1 pounds clams or mussels, scrubbed or 1/2 pound lean white fish trimmings
Shrimp shells from peeling the shrimp, below
1/4 cup dry white wine
2 cups water
1/2 teaspoon salt

For the paella:
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 medium onion, chopped
1 medium tomato, peeled, seeded and chopped
2 teaspoons sweet paprika
1 pound short–grain rice, such as Spanish granza or
Italian arborio or baldo
1/4 pound Italian green (broad) beans or sting beans
cut into 2–inch pieces or shelled fava or baby lima beans
1 teaspoon saffron threads (scant 1/2 gram), crumbled
1 pound small clams or mussels, scrubbed and de–bearded
1 pound medium shrimp, shelled and deveined (reserve
the shells for the broth)

To make the broth (up to 2 days ahead): In a medium saucepan, combine the clam juice, the clams, shrimp shells, wine and water. Bring to a boil over moderately high heat. Reduce the heat to moderate and simmer for 20 minutes, skimming. Strain and reserve the broth; discard the solids.

Place a 12 or13–inch paella pan or heavy skillet over moderate heat. Heat the olive oil until hot but not smoking. Sauté the garlic and the onion until translucent about 4 minutes. Add the tomato and the paprika and cook, stirring frequently until any liquid has evaporated. Add the rice and sauté until golden about 2 minutes. Pour in the reserved stock. Add the beans and the saffron. Nestle the mussels or clams in the rice so they are covered with the liquid.

Cook without stirring 20–25 minutes until all the liquid has evaporated and the rice is tender. Halfway through, add the shrimp, pressing them down into the rice. Remove the pan from the heat and cover it with a kitchen towel Let the paella rest 10 minutes before serving.

Serve the paella directly from the pan, making sure to scrape up some of the crispy layer that has formed on the bottom.