Ingredients of Seafood Paella
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups Arborio rice
1 tsp smoked paprika
1 pinch saffron threads
1/2 cup white wine
4 cups seafood or chicken broth
1 lb mussels, cleaned and debearded
1/2 lb shrimp, peeled and deveined
1/2 lb squid rings
1/2 lb clams, cleaned
1/2 cup frozen peas
1 lemon, cut into wedges
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Instructions for making Seafood Paella:
Prepare the Base: Heat the olive oil in a large paella pan or wide, deep skillet over medium heat. Add the chopped onion, garlic, and bell peppers, cooking until softened, about 5 minutes.
Add the Rice: Stir in the Arborio rice, smoked paprika, and saffron. Cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors.
Deglaze: Pour in the white wine, stirring to deglaze the pan. Allow the wine to reduce by half.
Simmer: Add the broth and bring the mixture to a boil. Reduce the heat to medium-low and let the rice simmer gently, uncovered, for about 15 minutes.
Add the Seafood: Arrange the mussels, shrimp, squid, and clams on top of the rice. Continue cooking for another 10 minutes, or until the seafood is cooked through and the mussels and clams have opened.
Finish the Dish: Sprinkle the peas over the paella and cook for an additional 2 minutes. Remove the pan from the heat and cover with a clean kitchen towel. Let the paella rest for 5 minutes.
Serve: Garnish with fresh parsley and serve with lemon wedges on the side.
Tips:
Use high-quality saffron for authentic flavor and color.
Avoid stirring the rice too much after adding the broth; this helps create the signature socarrat (crispy bottom layer).
Customize with your favorite seafood, such as scallops or fish fillets.
Enjoy your vibrant and flavorful Seafood Paella!
For more Recipes click here