Seafood paella is a vibrant and flavorful dish that originates from the coastal region of Valencia, Spain. This traditional Spanish paella is not only a feast for the eyes but also a delight for the palate, combining a variety of fresh seafood with aromatic spices and perfectly cooked rice.
Ingredients
Scale:
2 cups Bomba rice (or any short-grain rice)
1 teaspoon smoked paprika
1/2 teaspoon saffron threads
Salt, to taste
1/4 teaspoon freshly ground black pepper
4 cups seafood stock
1 cup dry white wine (optional)
12 large shrimp, peeled and deveined
12 mussels, scr믭 and debearded
8 oz calamari, cleaned and cut into rings
1 medium onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 cup green peas (fresh or frozen)
4 tablespoons olive oil
Fresh parsley, chopped, for garnish
1 lemon, cut into wedges, for serving
Instructions
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for at least 10 minutes.
In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the Bomba rice to the pan, stirring well to coat the grains with the oil and vegetable mixture.
Pour in the seafood stock and white wine (if using), followed by the smoked paprika, saffron mixture, salt, and pepper. Bring to a simmer.
Allow the mixture to cook uncovered for about 10 minutes, stirring occasionally.
Arrange the shrimp, mussels, and calamari evenly over the rice.
Cover the pan and reduce the heat to low. Let it simmer for another 10-15 minutes.
Add the green peas and cover again, cooking for an additional 5 minutes.
Remove the pan from the heat and let it rest for 5 minutes.
Sprinkle chopped parsley over the top and serve with lemon wedges on the side.
