Seafood Paella
A classic Spanish dish featuring saffron-infused rice cooked with a variety of fresh seafood, vegetables, and aromatic spices. Perfect for sharing and bursting with vibrant flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 teaspoon smoked paprika
1/4 teaspoon saffron threads
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 cups seafood stock
1 cup canned diced tomatoes, drained
8 large shrimp, peeled and deveined
8 mussels, cleaned and debearded
8 clams, cleaned
1/2 pound squid rings
1/2 cup frozen peas, thawed
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large paella pan or wide skillet over medium heat.
Add the chopped onion and diced red bell pepper; sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Arborio rice to the pan and stir to coat the grains with oil and vegetables for 2 minutes.
Sprinkle in smoked paprika, saffron threads, salt, and black pepper; stir to combine.
Pour in the seafood stock and diced tomatoes; stir once to evenly distribute ingredients.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes without stirring.
Arrange the shrimp, mussels, clams, and squid rings evenly over the rice.
Continue cooking for another 15 minutes, or until the rice is tender and the seafood is cooked through, and the mussels and clams have opened. Discard any unopened shells.
Scatter the thawed peas over the top and cook for an additional 2 minutes.
Remove the pan from heat and cover loosely with aluminum foil; let rest for 5 minutes.
Garnish with chopped fresh parsley and lemon wedges before serving.