Description
A vibrant Spanish paella bursting with fresh seafood, this dish is a celebration on a plate. It’s easier than you think to bring the flavors of Spain to your table.
Ingredients
Scale
- 1 pound bomba or arborio rice
- 1 pound mixed seafood (shrimp, mussels, clams, calamari)
- 1 large onion, finely chopped
- 2 bell peppers (red and green), chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads, steeped in 1/4 cup warm water
- 1/2 cup olive oil
- Salt and freshly ground black pepper to taste
- 1 lemon, cut into wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large paella pan or skillet over medium-high heat.
- Add chopped onion and bell peppers and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes and smoked paprika, stirring well.
- Pour in the chicken broth and saffron water. Bring to a simmer.
- Stir in the rice and season with salt and pepper.
- Arrange the mixed seafood evenly over the rice.
- Cover the pan tightly with foil or a lid and cook for 15-20 minutes, or until the rice is tender and the seafood is cooked through.
- Remove from heat and let stand, covered, for 5 minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- Ensure your seafood is fresh for the best flavor.
- Don’t stir the paella once the seafood is added; this helps create the crispy bottom layer called ‘socarrat’.
- Adjust the heat to ensure a gentle simmer throughout the cooking process.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg