Seafood Paella
Transport your family to Spain with this vibrant seafood paella, featuring mussels, shrimp, and clams nestled in aromatic saffron-infused rice. A perfect dish for seafood lovers that transforms any meal into a special occasion.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
2 tbsp olive oil
1 onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
2 cups Arborio rice
1 tsp smoked paprika
1/2 tsp saffron threads
1/2 cup white wine
4 cups chicken or fish stock
1 lb mussels, cleaned
1 lb clams, cleaned
1 lb shrimp, peeled and deveined
1/2 cup frozen peas
1 lemon, cut into wedges
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Heat olive oil in a large paella pan or skillet over medium heat. Add the onion and red bell pepper, sauté until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the Arborio rice, smoked paprika, and saffron threads. Stir well to coat the rice with the spices.
4. Pour in the white wine and let it reduce slightly.
5. Gradually add the stock, one ladle at a time, stirring occasionally. Allow each addition to be absorbed before adding the next.
6. Arrange the mussels, clams, and shrimp over the rice, pushing them slightly into the rice, and cook until the mussels and clams open and the shrimp are opaque.
7. Scatter the peas over the top and cook for an additional 5 minutes until heated through.
8. Remove from heat, cover with a clean cloth, and let it rest for 5 minutes before serving.
9. Garnish with lemon wedges and fresh parsley. Season with salt and pepper to taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
To reheat, place in a skillet over medium heat with a splash of stock or water, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
