Spanish Paella with Seafood
Transport yourself to Spain with this vibrant seafood paella, boasting a medley of shrimp, mussels, and calamari. Cooked with saffron-infused rice, it’s a feast for both the eyes and palate.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp saffron threads
2 cups Arborio rice
4 cups seafood stock
1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1/2 lb calamari, sliced into rings
1 cup frozen peas
Salt and pepper to taste
Lemon wedges for serving
Fresh parsley for garnish
Instructions
1. Heat olive oil in a large paella pan over medium heat.
2. Sauté onion and red bell pepper until softened.
3. Add garlic and smoked paprika, cooking for an additional minute.
4. Stir in saffron threads and Arborio rice, coating the rice in the oil.
5. Pour in seafood stock and bring to a simmer.
6. Nestle shrimp, mussels, and calamari rings into the rice.
7. Cook uncovered for 15-18 minutes, allowing the rice to absorb the liquid.
8. Add peas and season with salt and pepper.
9. Cook for another 5 minutes, or until seafood is fully cooked and rice is tender.
10. Garnish with parsley and serve with lemon wedges.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a pan over medium heat, adding a splash of water if needed to prevent drying.
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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.
