4 cups reduced-sodium vegetable broth
¼ teaspoon saffron
2 tablespoons olive oil
1 large yellow onion, chopped
1 cup dry white wine or dry vermouth
1 can (14 ounces) no-salt-added diced tomatoes
2 teaspoons mild smoked paprika
1 tablespoon minced fresh oregano leaves or 2 teaspoons dried oregano
1 tablespoon fresh thyme leaves or 2 teaspoons dried thyme
2 cups black Italian rice, such as venere rice (do not use Forbidden rice or Thai black sticky rice)
½ pound cleaned squid, cut into rings and tentacles
½ pound sea scallops, each disk cut into two coins
½ pound shelled fresh or thawed frozen peas
1 pound large shrimp, peeled and deveined
2 lobster tails, halved lengthwise
12 littleneck clams or other small clams
1. Place the broth and saffron in a large saucepan and bring to a low simmer over medium-high heat. Reduce the heat to very low, cover, and simmer very slowly while you prepare the paella.
2. Heat a 14-inch cast iron skillet or a 13-inch paella pan over medium heat. Dump in the oil, then add the onion. Cook, stirring often, until softened, about 4 minutes.
3. Stir in the wine or vermouth. Bring it to a boil and keep cooking until the liquid has reduced by half, about 3 minutes.
4. Stir in the tomatoes, smoked paprika, oregano, and thyme. Reduce the heat a bit but continue simmering until the tomatoes begin to break down, about 5 minutes, stirring occasionally.
5. Stir in the rice, pour in the warmed broth, stir well, and bring the mixture back to a simmer. Reduce the heat even more and simmer very slowly, stirring all the time, for 15 minutes. Don’t stop. Keep stirring the whole time. At long last, cover the skillet or pan and continue simmering for 25 minutes. You may have to improvise a cover if you’re working with a paella pan—use a large lid from another pan or cover tightly with foil.
6. Add the squid, scallops, and peas. Arrange the shrimp, lobster tail halves (meat side down), and clams (hinge down) over and in the rice mixture. Cover the skillet or pan again and continue cooking at a fairly low simmer until the clams open, about 10 minutes. If desired, remove the cover and boil off the excess liquid for a few minutes. However, the rice will also absorb more liquid as the dish sits off the heat for 5 minutes to blend and mellow the flavors.
SERVES 6
Active time: 25 minutes
Total time: 1 hour 15 minutes
CHEF IT UP!
TESTERS’ NOTE