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Shellfish Paella

Shellfish paella with clams shrimp and langoustine.
Photo by Uyen Luu

I confess I am a lover of shellfish above all things—especially in paella. I know it’s pricey and that is the reason we eat it less often, but when we do, it feels really special. The beauty of paella is that you can pretty much use any ingredients, but if I had to choose one style of paella over any other I would go for a shellfish paella made with a rich and intense shellfish stock. This is a show stopper!

This recipe was excerpted from 'Paella' by Omar Allibhoy. Buy the full book on Amazon.

What you’ll need

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