Description
A traditional Spanish dish loaded with fresh seafood, saffron, and a mix of vibrant flavors that will transport you straight to the Mediterranean.
Ingredients
Scale
- 2 cups Bomba or Arborio rice
- 4 cups seafood stock
- 1/2 teaspoon saffron threads
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 pound squid, cleaned and sliced into rings
- 1 cup frozen peas
- 1 lemon, cut into wedges
- Fresh parsley, chopped for garnish
Instructions
- In a small bowl, steep the saffron threads in 1/4 cup of warm seafood stock for about 10 minutes.
- In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper, cooking until softened, about 5-7 minutes.
- Stir in the rice, smoked paprika, salt, and black pepper, cooking for another 2-3 minutes until the rice is slightly toasted.
- Pour in the seafood stock and the saffron mixture. Bring to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes.
- After 15 minutes, add the shrimp, mussels, squid, and peas. Stir gently to distribute the seafood evenly, then cover with a lid or aluminum foil.
- Cook for an additional 10 minutes, or until the seafood is cooked through and the rice is tender. If necessary, add a bit more stock or water if the rice is still too firm.
- Remove from heat and let it rest for 5 minutes. Garnish with lemon wedges and chopped parsley before serving.
Notes
- Feel free to substitute any seafood you prefer, such as clams or scallops.
- For an extra kick, add a pinch of cayenne pepper or red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2
- Sodium: 680
- Fat: 20
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
Keywords: spanish seafood paella, traditional paella recipe, seafood paella, easy paella, mediterranean seafood dish