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Servings:四个。

Spanish bomba rice absorbs more liquid than other rice varieties. If you can’t get bomba, use another medium-grain rice, such as Goya brand, but add only 3-1/2 cups of broth to the rice instead of 4-3/4 cups.

Ingredients

Large pinch saffron (about 30 threads)
1杯瓶装蛤汁
1/2中洋葱
1大番茄，水平减半
1/4 cup extra-virgin olive oil
8 cloves garlic, coarsely chopped
1/4茶匙。Pimentón（西班牙辣椒粉，甜或热；可选）
3/4 tsp. kosher salt; more to taste
1/2 lb. mussels, cleaned (about 20)
1/3磅大虾（约12），去皮；保留贝壳
5 cups water or fish stock
1-1/2杯西班牙孟买米饭
8 medium clams, such as littlenecks (about 1 lb.), cleaned
2柠檬，切成两半

准备

Put the saffron in a large mortar and grind to a powder with a pestle (or crumble the saffron into a 1-cup liquid measuring cup and grind it with the back of a spoon). Heat the clam juice to simmering in a saucepan or in a microwave. Pour it into the mortar (or cup) with the saffron and set aside to infuse.
Grate the onion half on the largest holes of a box grater to get about 1/4 cup grated onion; set aside. Grate both tomato halves on the box grater all the way down to the skin. Discard the skin.
将油放入14英寸的西班牙海鲜饭盘中。将中火放在中火上，加入磨碎的洋葱，煮至变软并稍微变黑2至3分钟。加入磨碎的番茄，切碎的大蒜，皮门孔和1/4茶匙的盐；在锅的中心轻轻煮，经常搅拌，直到混合物（称为Sofrito）变成深红色，是一个非常厚的泥，20至30分钟。尽可能煮它，注意不要让它燃烧。当它变厚时，降低热量，如果它开始粘在锅上，请搅拌少许水。
当sofrito做饭时，摘贻贝找到了最漂亮的八个。将它们保留在冰箱中。将虾贝壳放入中火上的大锅中，煮熟，搅拌，直到干燥和粉红色，2至3分钟。加入水或鱼汤以及所有剩余的贻贝，并用高火沸腾。减少热量并小火煮10分钟。过滤肉汤，丢弃虾壳和贻贝。擦拭锅，然后将肉汤倒入其中。将注入藏红花的蛤nue汁加入汤中，然后轻轻煮。加入剩余的1/2茶匙盐，品尝，并在必要时添加更多；它应该腌制得很好，但不要咸。 Cover and reduce the heat to very low.
当洋葱酱,加入米饭和厨师机汇er medium heat, stirring constantly to combine it with the sofrito, for 2 minutes. Increase the heat to high and pour 4-3/4 cups of the hot broth (if you don’t have enough, supplement with water) into the paella pan. Use a spoon to spread the rice evenly, but don’t stir for the remainder of the cooking. Adjust the heat to get a vigorous simmer, repositioning the pan to get bubbles all the way to the perimeter.
将蛤放在锅中，将它们推入米饭。当大米刚开始出现在肉汤水平上时，8至10分钟后，将预留的贻贝安排在锅中。降低热量，因此肉汤在整个锅中非常轻轻地搅拌。再过5分钟后，将虾放在锅中，将它们轻轻地压入米饭中。继续烹饪直到吸收液体，虾为粉红色，贝类开放，米饭嫩但露齿（品尝到顶层以下几颗晶粒），大约5分钟。(The rice needs to simmer for a total of about 20 minutes, so if it seems like the broth is evaporating too quickly, drizzle some more broth or water on top. If the rice isn’t cooking evenly, lay a sheet of foil loosely over the pan to trap the heat.)
通过使用汤匙在锅底上感觉到抵抗力，检查socartrat（粘在锅底上的美味褐色米饭）。检查各个位置。如果没有，请将热量增加到中等高度并小心地煮熟，将锅移动到周围，直到听到crack啪作响和感觉阻力为1至2分钟；如果您闻起来燃烧，请将锅从热量中取出。
Remove the pan from the heat and cover tightly with foil. Let the paella rest for 5 to 10 minutes. Put the pan on the table, remove the foil, and invite everyone to squeeze lemon over the section in front of them. Traditionally, paella is eaten directly from the pan, starting at the perimeter and working toward the center; boundaries become clear as you go.