Recipes and Cooking Mixed Seafood Paella 4.0 (4) For the real seafood lovers out there, we cooked up this seafood paella recipe with clams, mussels, and squid. It's the perfect seafood dinner when you want to impress. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 11, 2016 Print Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 60 mins Servings: 6 Jump to Nutrition Facts Ingredients ½ teaspoon saffron threads, crushed 2 tablespoon olive oil 8 ounce cleaned squid bodies, cut into 1/4-inch rings, and tentacles halved 1 medium onion, chopped (1/2 cup) 4 cloves garlic, minced 1 cup coarsely grated tomatoes (about 1 pound)* 1 tablespoon sweet smoked paprika 6 cup seafood stock or reduced-sodium chicken broth 2 cup short grain Spanish rice, such as Bomba or Valencia 1 red sweet pepper, chopped (1 cup) 12 mussels, scrubbed and debearded 12 littleneck clams, scrubbed and soaked** Sliced green onions Halved or quartered cherry tomatoes Directions In a small bowl combine saffron and 1/4 cup hot water; let stand 10 minutes. Meanwhile, in a 15-inch paella pan heat oil over medium-high heat. Add squid to pan. Cook, turning frequently, 30 to 60 seconds or until squid have released their juices and are no longer translucent. Transfer to a plate. Add onion and garlic to pan. Cook and stir for 3 minutes. Add tomatoes and paprika. Cook and stir 5 minutes more or until thickened and almost pastelike. Add fish stock, saffron mixture, and 1/2 teaspoon salt to pan; bring to boiling over high heat. Add rice and sweet pepper, stirring to evenly distribute. Cook, without stirring, until rice has absorbed most of the liquid, 10 to 12 minutes. (If your pan is bigger than your burner, rotate it every few minutes to ensure the rice cooks evenly.) Reduce heat to medium-low; add mussels and clams. Cook, without stirring, 5 to 10 minutes more until all the liquid is absorbed and rice is al dente. Turn heat to high. Cook, without stirring, 1 to 2 minutes more (edges should look dry and a crust should form on the bottom). Remove from heat. Cover pan with foil. Let rest 10 minutes before serving. Top with green onions and cherry tomatoes. * To grate tomatoes, core and cut tomatoes in half. Grate on the coarse holes of a box grater into a shallow dish. Discard skins. ** To soak clams, in a large bowl combine 2 quarts water and 2 tablespoons salt. Add clams and soak for 15 minutes. Drain, rinse, and repeat. 12-inch Skillet Prepare as directed except reduce rice to 1 1/2 cups and reduce chicken broth to 4 cups. Print Nutrition Facts (per serving) 392 Calories 8g Fat 62g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 392 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 104mg 35% Sodium 640mg 28% Total Carbohydrate 62g 23% Total Sugars 4g Protein 17g Vitamin C 44.7mg 224% Calcium 67mg 5% Iron 4.9mg 27% Potassium 459mg 10% Folate, total 203.2mcg Vitamin B-12 4.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.