Seafood Paella
This Seafood Paella is bursting with vibrant flavors! A one-pan Spanish classic featuring saffron-infused Arborio rice, tender seafood, and fresh vegetables.
Equipment
- Large deep skillet or paella pan
- Small Saucepan
Ingredients
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup shrimp peeled and deveined
- 1 cup mussels cleaned
- 1 cup calamari sliced
- 1 red bell pepper diced
- 1 onion diced
- 3 cloves garlic minced
- 1 cup green peas
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 3 tablespoons olive oil
- salt and pepper to taste
- fresh parsley chopped for garnish
- lemon wedges for serving
Instructions
Step 1: Prepare Your Ingredients
- Before you begin cooking, make sure your seafood is cleaned and prepped. Peel and devein the shrimp, clean the mussels by scrubbing and removing the beards, and slice the calamari into rings. Dice the red bell pepper and onion, mince the garlic, and set the green peas aside.
Step 2: Infuse the Broth
- In a small saucepan, warm the chicken broth over low heat. Add the saffron threads to the broth and let them steep to infuse color and aroma.
Step 3: Sauté the Vegetables and Spices
- Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the diced onion and red bell pepper, cooking until they soften, about 5 minutes. Stir in the garlic and smoked paprika, cooking for another minute until fragrant.
Step 4: Toast the Rice
- Add the Arborio rice to the skillet and stir it into the vegetables and spices. Toast the rice for 2-3 minutes, coating each grain with olive oil.
Step 5: Add the Broth and Simmer
- Pour the saffron-infused chicken broth over the rice mixture. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 15 minutes, stirring occasionally to prevent sticking.
Step 6: Add Seafood and Peas
- Nestle the shrimp, mussels, and calamari into the rice. Scatter the green peas on top. Cover the pan with a lid or foil and cook for another 8-10 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that remain closed.
Step 7: Garnish and Serve
- Once cooked, remove the pan from the heat. Let the paella rest for a few minutes before garnishing with freshly chopped parsley. Serve with lemon wedges on the side for a zesty finish.
Notes
- Toast the rice before adding broth to enhance nuttiness and flavor absorption.
- Do not overcook seafood to avoid a rubbery texture.
- Let the saffron steep properly in the broth for vibrant color and aroma.
- Use a large, deep skillet or paella pan for best cooking results.
- Leftovers keep well refrigerated up to 2 days; reheat gently with added liquid.