Spanish Seafood Paella

Ingredients

• •1 ½ cups Bomba rice or any short grain rice
• •3 cups fish stock
• •1 lb shrimp, peeled and deveined
• •1 lb mussels, cleaned and debearded
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •1 red bell pepper, chopped
• •2 medium tomatoes, chopped
• •½ tsp saffron threads
• •½ tsp smoked paprika
• •3 tbsp olive oil
• •Salt and pepper to taste
• •Fresh parsley, chopped (for garnish)
• •Lemon wedges (for serving)

Instructions

1. 1

   Heat the olive oil in a large paella pan or wide skillet over medium heat.

2. 2

   Add the chopped onion and red bell pepper, cooking until softened, about 5 minutes.

3. 3

   Stir in the garlic, cooking for an additional 1-2 minutes until fragrant.

4. 4

   Add the chopped tomatoes, saffron, smoked paprika, salt, and pepper, cooking until the mixture thickens, about 5 minutes.

5. 5

   Stir in the Bomba rice, coating it with the tomato mixture for about 2 minutes.

6. 6

   Pour in the fish stock and bring to a boil. Once boiling, reduce heat to low and let it simmer for 15 minutes without stirring.

7. 7

   After 15 minutes, arrange the shrimp and mussels on top of the rice, cover with a lid or aluminum foil, and cook for another 10-15 minutes until the shrimp is cooked and the mussels have opened.

8. 8

   Remove from heat and let the paella rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.