Seafood Paella Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth over medium heat. Add the saffron threads to the broth and let it steep while you prepare the rest of the dish.

2. 2

   Sauté the Vegetables

   In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

3. 3

   Add the Rice

   Stir in the Spanish rice and paprika, cooking for about 2 minutes until the rice is well-coated with oil.

4. 4

   Incorporate the Broth

   Pour in the saffron-infused chicken broth and bring to a boil. Reduce heat to low and let it simmer for about 10 minutes without stirring.

5. 5

   Add the Seafood

   Arrange the shrimp, lobster, and crab evenly over the rice. Sprinkle salt and black pepper to taste. Cover the pan with a lid or foil and cook for an additional 10-15 minutes, or until the seafood is cooked through and the rice has absorbed the liquid.

6. 6

   Finish with Peas

   In the last 5 minutes of cooking, sprinkle the green peas over the top. Remove from heat and let it rest for a few minutes before serving.

7. 7

   Serve

   Serve the paella hot, garnished with lemon wedges on the side.