Paella is a Spanish rice dish that may contain a variety of seafood and meat, although there are many variations and this one is focused on shellfish and uses rice. I have a delicious version in Wandering Palate that uses cauliflower rice as a grain-free alternative to rice, and has just as much flavor as the original.

Servings: 4
Prep Time: 20 minutes
Cook Time:  26-29 minutes
Total Time: 46-49 minutes

Ingredients

3 tablespoons olive oil, divided (use code TRAILTOHEALTH for 10% off)
4 garlic cloves, minced and divided
3 shallots, finely chopped and divided
1 lb cleaned squid
3 cups chicken broth, divided (use code TRAILTOHEALTH for $10 off)
1 cup white wine (optional)
3 tablespoons tomato paste
6 saffron threads
salt to taste
¼ cup lemon juice
2 tablespoons fresh oregano
2 cups basmati rice
1 cup peas
1 lb mussels, scrubbed clean
1 lb clams, scrubbed clean
1 lb shrimp, peeled and deveined
chopped fresh parsley, for garnish
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Directions

1. Using a sharp chefs knife, slice the squid into 1-inch rings. Wash and scrub the mussels and clams and discard the beards. Dispose of any that are already open.

2. In a saucepan stir together the chicken broth, wine, lemon, saffron, tomato paste, and oregano and bring to a simmer over medium heat.

3.In a large cast-iron skillet or paella pan over medium heat, add 1 tablespoon of olive oil and add 1 minced garlic clove and 1 shallot, and sauté until translucent. Add in squid and sautée for about 2 minutes.

4. Add the remaining 2 tablespoons of oil to the skillet and stir in the rice. Mix in the peas and give it one more stir.

5. Add in the broth mixture and do not stir the rice from this point on. Bring to a boil and then reduce heat to medium-low. Let it simmer for 15-20 more minutes.

6. Meanwhile in a steamer over medium-high heat, add about an inch of water and steam the mussels and clams until they open. Discard any of that have not opened and set aside.

7. After 15 minutes of simmering the rice, nestle the shrimp in so they cook. Flip them over about 4 minutes in until they turn pink. At this point, most of the rice should be cooked but if it needs a bit longer you can add another ¼ cup of broth or wine to cook until the rice is tender.

8. Top with the mussels and clams and serve the paella in right out of the skillet. Garnish with fresh parsley and serve immediately.