Seafood and Citrus Paella is a vibrant, flavorful dish that brings a taste of the Mediterranean to your table. Bursting with fresh seafood and zesty citrus, this paella is a delightful twist on a classic Spanish favorite.
Olive oil is the base for sautéing, bringing a subtle richness to the dish. Shrimp, mussels, and calamari provide the essential seafood elements, each offering its unique texture and flavor. Onion and garlic add aromatic depth, while bell pepper and peas contribute color and sweetness. Arborio rice is the perfect grain for absorbing the vibrant flavors of the paella. Seafood stock and dry white wine create a flavorful cooking liquid, accentuated by the bright notes of lemon and orange juice. Smoked paprika and saffron threads give the dish its signature aroma and color. Finally, a sprinkle of fresh parsley adds a touch of freshness.
Pair this paella with a simple green salad dressed in a light vinaigrette to complement its rich flavors. A crusty bread can also be a great addition for soaking up the aromatic juices. For drinks, a chilled white wine or a refreshing citrus-infused sparkling water works beautifully.
Start by heating the olive oil in a large paella pan over medium heat. Once the oil is shimmering, add the onion and garlic. Sauté them until they're fragrant and the onion becomes translucent; this usually takes about 3 minutes.
Next, toss in the bell pepper and peas. Let them cook, stirring occasionally, for another 3 minutes. This step softens the vegetables and blends their flavors with the onion and garlic.
Add the Arborio rice to the pan, stirring it into the vegetables. Cook this mixture for about 2 minutes, allowing the rice to absorb the oil and flavors. You’ll notice a slight nutty aroma from the rice, which is your cue to move to the next step.
Pour in the seafood stock, white wine, lemon juice, and orange juice. Bring the mixture to a gentle simmer. Stir in the smoked paprika, saffron, salt, and pepper. Mix everything until well combined.
Now, arrange the shrimp, mussels, and calamari over the rice. Cover the pan and lower the heat. Let it cook for 20-25 minutes until the rice is tender and the seafood is cooked through. The mussels should open up, signaling they're ready.
Remove the pan from the heat, sprinkle with fresh parsley, and let it rest for 5 minutes before serving. This resting period helps the flavors meld together beautifully.
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