Authentic Spanish paella with saffron-scented short-grain rice, shrimp, squid, mussels, and clams — finished with a golden socarrat crust. A festive one-pan dish that brings the flavors of Valencia to your table.
Heat broth in a saucepan. Crumble in saffron threads and keep warm over low heat.
Heat olive oil in a paella pan or wide skillet over medium-high. Sauté onion, garlic, and sliced bell pepper 5 min until soft.
Add crushed tomatoes and paprika. Cook 3 min, stirring. Add rice and stir to coat in the sofrito for 1–2 min.
Pour in the saffron broth. Season with salt. DO NOT STIR from this point. Distribute rice evenly and cook uncovered on medium heat 10 min.
Nestle shrimp and mixed seafood into the rice. Cook 8–10 min more until rice has absorbed all the liquid and a golden crust (socarrat) forms on the bottom. Increase heat briefly for the last 2 min if needed.
Remove from heat, cover loosely with foil, and rest 5 min. Garnish with parsley and lemon wedges.
Carbs come from short-grain paella rice (GI ~72) — a significant glycemic load. Inject 15–20 min before eating. The protein from seafood helps slow absorption slightly. Check your blood sugar 2h after — paella peaks can be sustained. Use your usual dosing method agreed with your care team and log this festive meal.
