Chef Joan Casas’ Paella Recipe

In a large paella pan, cook the shrimp and sea bass until they are just done. Remove and set aside.

Make a sofrito from the onions, tomatoes, and garlic, allowing it to cook for a while to deepen its flavor.

Add the rice and olive oil, making sure the rice is well coated with oil. Add the stock and saffron and bring everything to a boil while scraping the bottom of the pan. Turn the heat down to a simmer and let the rice cook without stirring. This helps the rice form a soccrat, which is when it caramelizes on the bottom of the pan.

As the rice starts to absorb the liquid add the rabbit, pork, chicken, and sausage based on the amount of time they will take to cook.

Then add the red and green peppers, sweet peas, and green beans.

When the rice has absorbed most of the liquid add the mussels and clams.

Add the cooked seafood back to the paella before serving.