Seafood Paella

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 1/2 cups Bomba or Arborio rice
• •3 cups fish stock (or seafood broth)
• •1/2 tsp saffron threads
• •1 lb raw shrimp, peeled and deveined
• •1/2 lb mussels, cleaned and debearded
• •1/2 lb squid, cleaned and sliced into rings
• •1 medium onion, finely chopped
• •4 cloves garlic, minced
• •1 red bell pepper, diced
• •2 medium tomatoes, diced
• •1/2 cup green peas (optional)
• •1/4 cup olive oil
• •1 tsp smoked paprika
• •Salt and pepper to taste
• •Fresh parsley, chopped for garnish
• •1 lemon, cut into wedges for serving

Instructions

1. 1

   In a small bowl, soak saffron threads in 2 tablespoons of warm fish stock for about 10 minutes.

2. 2

   In a large paella pan or skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, sauté for 5 minutes until softened.

3. 3

   Stir in minced garlic and diced tomatoes, cooking for another 3 minutes until the mixture is fragrant.

4. 4

   Add Bomba rice, smoked paprika, and stir to coat the rice in the oil for about 1-2 minutes.

5. 5

   Pour in the remaining fish stock and the saffron mixture. Bring to a simmer, then reduce the heat to low and season with salt and pepper. Do not stir after this point!

6. 6

   Cook for about 15 minutes until most of the liquid is absorbed, then arrange shrimp, mussels, and squid on top of the rice. Cover with a lid or foil.

7. 7

   Continue to cook for another 10-15 minutes until the seafood is cooked through, and the rice has a slightly crispy bottom (called 'socarrat').

8. 8

   Remove from heat, let it rest for 5 minutes, and garnish with fresh parsley and lemon wedges before serving.