Purists might look at this recipe and argue that it isn’t technically “paella” because it uses Basmati rice instead of the traditional short-grain Spanish variety. They might be right, but this Middle Eastern take on the dish—sometimes called Sayadieh depending on where you are—is delicious in its own right. The texture is fluffier and less creamy than the Spanish version, which I actually prefer when serving a crowd because it feels a bit lighter.
The original notes for this recipe called for soaking the rice for four full hours. I’ll be honest: I never plan my dinner that far in advance. I’ve found that a good rinse and a 30-minute soak is plenty. Any longer and the rice tends to break apart when you stir it. This is a great “centerpiece” meal that looks like you spent all day in the kitchen, even though the actual active cooking time is quite manageable.
Ingredients
- 1 lb large shrimp, shell-on (keeps the presentation nice)
- 1 lb medium shrimp, peeled and deveined (goes into the rice)
- 1/2 lb clams, scrubbed well
- 1/2 lb mussels (or other sea shells), scrubbed
- 2 cups Basmati rice
- 4 tbsp olive oil, divided
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 small red bell peppers, cut into cubes
- 2 tsp paprika (sweet or smoked)
- 1 tsp saffron threads, bloomed in a little warm water
- 2 cups tomato puree or thick tomato juice
- 2 cups water (or seafood stock for extra flavor)
- Salt and black pepper
- Fresh parsley for garnish
Instructions
- Rice Prep: Rinse the Basmati rice well to remove excess starch. Soak it in cold water for about 30 minutes while you prep the veggies, then drain it completely.
- First Sear: In your largest skillet, heat 2 tablespoons of olive oil. Toss in the shell-on shrimp and cook for 3 minutes. Add the clams and mussels, hit them with some salt and pepper, and cover the pan for about 3 minutes until the shells open. Remove all this seafood to a bowl and cover to keep warm.
- The Base: Add the rest of the oil to the pan. Sauté the onions and garlic until golden (about 5 minutes). Add the red peppers and cook for another 5 minutes. Stir in the paprika and the saffron water.
- Cook the Meat: Add the peeled shrimp to the onion mixture. Stir them around for a couple of minutes just until they start to turn opaque.
- The Liquids: Pour in the tomato puree and the water (or stock). Stir until uniform.
- Rice & Simmer: Add the drained rice and stir gently to mix it with the sauce. Season the liquid well with salt and pepper—if the water tastes bland, the rice will be bland. Bring to a simmer, then lower the heat, cover tightly with a lid or foil, and cook for 20 minutes.
- The Finish: Once the rice is tender, uncover and nestle the cooked shell-on shrimp and shellfish back on top. Cover and let it rest off the heat for 5 minutes so everything warms through. Sprinkle with parsley and serve.
Why You’ll Love This Recipe
- Presentation: Serving the shrimp with heads/shells on makes the dish look restaurant-quality.
- Flavor Depth: Cooking the rice in the tomato-saffron broth means every grain is packed with flavor.
- Forgiving: unlike risotto or traditional paella which can be temperamental, Basmati rice is fairly easy to get right as long as you keep the lid on.
Chef’s Tips for Perfection
- The Stock: The recipe lists water, but I highly recommend using seafood stock or even vegetable broth. It adds a layer of salinity that water just can’t provide.
- Cleaning Clams: Make sure you soak your clams in salted cold water for 20 minutes before cooking to help them spit out any sand. Nothing ruins a bite of soft rice like crunching on sand.
- No Peeking: Once you add the rice and cover the pan, resist the urge to open the lid. The steam is what cooks the top layer of rice.
Storage and Reheating
Seafood rice is notoriously difficult to reheat because shrimp gets rubbery very quickly. If you have leftovers, store them in the fridge for up to 2 days. To reheat, I sprinkle a little water over the rice, cover with foil, and bake at 300°F just until warm. Don’t microwave the shellfish if you can avoid it.
Nutritional Notes
This is a protein-heavy meal with healthy fats from the olive oil. One serving is approximately 560 calories. It’s naturally gluten-free (check your stock ingredients to be sure).
