Paella Recipe
Traditional Spanish rice dish with seafood and saffron.
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Ingredients
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Seafood
Rice and Spices
Vegetables
Broth
Method
Preparation
- 1
Prepare the Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their flavor and color.
- 2
Prepare the Vegetables
Dice the onion, red bell pepper, and tomatoes. Mince the garlic and set all the vegetables aside.
- 3
Prepare the Seafood
Ensure that the shrimp, mussels, and calamari are cleaned and ready for cooking.
Cooking
- 4
Sauté the Vegetables
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the diced onion, garlic, and red bell pepper. Sauté for about 5 minutes until softened.
- 5
Add the Tomatoes
Add the diced tomatoes to the pan and cook for another 3-4 minutes until they start to break down.
- 6
Incorporate the Rice and Spices
Stir in the Bomba rice, smoked paprika, and salt. Toast the rice for about 2 minutes, stirring occasionally.
- 7
Add the Broth and Saffron
Pour in the chicken broth and add the soaked saffron along with its water. Bring to a boil.
- 8
Simmer the Paella
Reduce the heat to low and let the mixture simmer without stirring for about 15-20 minutes, or until the rice is almost cooked and most of the liquid is absorbed.
- 9
Add the Seafood
Arrange the shrimp, mussels, and calamari on top of the rice. Cover the pan and cook for an additional 5-8 minutes or until the seafood is cooked through.
- 10
Finish and Serve
Remove from heat and let it rest for 5 minutes. Garnish with green peas and serve hot.