Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 lb mussels or clams, scrubbed
- ½ lb squid, cut into rings
- 8 oz smoked turkey sausage, sliced into rounds
- 2 cups Bomba or Calasparra rice
- 4 cups low-sodium fish or seafood stock
- ½ tsp saffron threads, lightly crushed
- 1 tsp smoked paprika
- 3 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 cup crushed canned tomatoes
- 1 tsp salt
- ½ tsp black pepper
Instructions:
- Heat 2 tbsp olive oil over medium-high heat. Add 1 lb shrimp and ½ lb squid, searing for 1-2 minutes per side until just opaque. Remove and set aside.
- In the same oil, brown 8 oz sliced smoked turkey sausage until the edges are crisp and dark golden. Remove and set aside.
- Add 1 tbsp olive oil to the pan. Sauté 1 medium finely diced onion and 1 diced red bell pepper until softened and translucent (about 5 minutes).
- Stir in 4 minced garlic cloves and 1 tsp smoked paprika, cooking for 60 seconds until fragrant.
- Pour in 1 cup crushed tomatoes, 1 tsp salt, and ½ tsp black pepper; simmer for 5-7 minutes until the mixture thickens and darkens into a rich paste.
- Stir in 2 cups Bomba rice, coating every grain in the sofrito until the edges of the rice look slightly translucent.
- Stir ½ tsp crushed saffron into 4 cups warm fish stock and pour the liquid into the pan. Stir once to distribute the rice evenly.
- Simmer on medium-low heat for 15-18 minutes without stirring.
- Gently nestle the seared shrimp, squid, smoked turkey sausage, and 1 lb raw mussels into the top of the rice.
- Continue cooking for another 5-8 minutes until the liquid is fully absorbed and the mussels have opened, reaching a safe internal temperature of 145°F (63°C).
- Turn the heat to medium-high for the final 2 minutes. Listen for a faint crackling sound, signaling the socarrat (caramelized crust) is forming.
- Let the dish rest for 5 minutes before serving to help the crust release from the pan more easily.