Name: Seafood Paella
Yield: 6 Servings
Ingredients: 1 serrano chile, coarsely chopped; ⅓ cup chopped fresh parsley; 10 tablespoons olive oil, divided; Kosher salt; 8 ounces pancetta (Italian bacon), cut into ½-inch pieces; 1 large yellow onion, finely chopped; 1 red bell pepper, cut into ½-inch strips; 4 garlic cloves, thinly sliced; 2 teaspoons paprika; ½ teaspoon hot smoked Spanish paprika; ½ cup dry Sherry; 3 cups short-grain rice; 6 cups low-sodium chicken broth; 3 wide strips orange zest; ½ teaspoon saffron threads; 12 littleneck clams, scrubbed; 8 spring onions, trimmed; 8 ounces haricots verts, trimmed; 12 large head-on, shell-on prawns or shrimp; Freshly ground black pepper; 3 lemons, quartered

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Marcus Nilsson

This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

Recipe notes