Paella Recipe
Traditional Spanish rice dish with seafood
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Ingredients
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Seafood
Rice and Base
Vegetables
Seasonings
Method
Preparation
- 1
Prepare the Seafood
In a bowl, combine the shrimp, mussels, and calamari. Set aside.
- 2
Infuse the Saffron
In a small bowl, soak saffron threads in a few tablespoons of warm chicken stock for about 10 minutes to release its flavor.
Cooking
- 3
Sauté the Vegetables
In a large paella pan or wide skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- 4
Add Peppers and Garlic
Stir in the diced red bell pepper and minced garlic. Cook for an additional 2-3 minutes until fragrant.
- 5
Incorporate Tomatoes and Seasonings
Add the diced tomato, paprika, salt, and black pepper. Cook for another 3 minutes, stirring occasionally.
- 6
Add Rice
Stir in the bomba rice, ensuring it is coated with the vegetable mixture for about 1-2 minutes.
- 7
Add Stock and Saffron
Pour in the chicken stock along with the saffron mixture. Bring to a boil, then reduce heat to low.
- 8
Simmer the Rice
Let it simmer uncovered for about 10 minutes without stirring. This will help create a crust at the bottom.
- 9
Add the Seafood
After 10 minutes, gently nestle the shrimp, mussels, and calamari into the rice. Continue cooking for another 5-7 minutes until the seafood is cooked through and the rice has absorbed most of the liquid.
- 10
Finish with Peas
Sprinkle the frozen peas over the top and cover the pan with a lid or aluminum foil for about 5 minutes to heat the peas.
Serving
- 11
Serve the Paella
Remove from heat, let it rest for a few minutes. Serve hot with lemon wedges on the side.
