Seafood Paella
A classic Spanish dish featuring a delightful mix of seafood, rice, and spices, perfect for gatherings.
Equipment
- paella pan or deep skillet
Ingredients
Seafood
- 1 pound shrimp peeled and deveined
- 1 pound mussels cleaned and debearded
- 1 pound calamari sliced into rings
- 2 cups Arborio rice
- 4 cups seafood broth
- 1 unit onion finely chopped
- 4 cloves garlic minced
- 1 unit red bell pepper diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 1/2 cup frozen peas
- 3 tablespoons olive oil
- to taste salt and pepper
- 1/4 cup fresh parsley chopped (for garnish)
- as needed lemon wedges (for serving)
Instructions
- Heat olive oil in a large paella pan or deep skillet over medium heat. Add onion and red bell pepper, sauté for about 5 minutes until soft. Stir in garlic and cook for an additional minute.
- Add Arborio rice, stirring to coat with oil. Sprinkle in smoked paprika and saffron, stirring for 2 minutes.
- Pour in seafood broth, season with salt and pepper, and bring to a gentle simmer. Cook uncovered for about 15 minutes.
- Add shrimp, mussels, calamari, and peas. Cover and cook for an additional 10 minutes until seafood is cooked through.
- Remove from heat and let rest for 5 minutes. Fluff rice with a fork and garnish with parsley. Serve with lemon wedges.
Notes
Cooking tips: Use fresh seafood for best flavor. Let the paella rest after cooking for optimal texture.