Description
A classic Spanish rice dish loaded with fresh seafood, saffron, and aromatic vegetables, simmered to perfection.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 2 cups paella rice (Bomba or Calasparra)
- 1/2 tsp saffron threads
- 1 tsp smoked paprika
- 4 cups seafood broth
- 1 cup dry white wine
- 8 large shrimp, peeled and deveined
- 8 mussels, cleaned
- 8 clams, cleaned
- 1 cup squid rings
- 1 cup peas
- Salt and pepper to taste
- Lemon wedges, for serving
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large paella pan over medium heat.
- Sauté the onion, bell pepper, and garlic until softened.
- Stir in the rice, saffron, and smoked paprika; cook 1–2 minutes.
- Pour in the seafood broth and wine, and bring to a simmer.
- Add shrimp, mussels, clams, and squid evenly across the pan.
- Cook without stirring for 15–20 minutes until rice is tender and seafood is cooked.
- Add peas during the last 5 minutes of cooking.
- Remove from heat, cover with foil, and let rest for 5 minutes.
- Garnish with parsley and serve with lemon wedges.
Notes
- Do not stir the rice once cooking begins to form a proper socarrat (crispy bottom).
- Substitute seafood based on availability.
- Saffron can be replaced with turmeric for color, though flavor will differ.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish