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
Prepare the Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm water or stock. This will help release their flavor and color.
Prepare the Seafood
Clean and prepare all seafood: peel shrimp, clean mussels, and slice calamari into rings.
Chop the Vegetables
Finely chop the onion, mince the garlic, and dice the red bell pepper.
Cooking
Heat the Olive Oil
In a large paella pan or wide skillet, heat the olive oil over medium heat.
Sauté Vegetables
Add the chopped onion and garlic to the pan. Sauté until the onion is translucent, about 5 minutes. Then add the red bell pepper and continue to sauté for another 3 minutes.
Add Rice and Spices
Stir in the Bomba rice, smoked paprika, and the soaked saffron along with its water. Stir well to coat the rice with the oil and spices.
Add Broth
Pour in the seafood stock and stir. Bring the mixture to a boil, then reduce the heat to a simmer. Season with salt and black pepper to taste.
Cook the Rice
Cook the rice uncovered for about 10 minutes, stirring occasionally. Do not stir too much after this point as you want to form a crust on the bottom.
Add Seafood
Nestle the shrimp, mussels, and calamari into the rice. Add the frozen green peas on top.
Finish Cooking
Cover the pan with a lid or aluminum foil, and reduce the heat to low. Cook for another 10-15 minutes until the seafood is cooked and the rice has absorbed the liquid.
Rest the Paella
Once cooked, remove the pan from heat and let it rest for 5 minutes before serving. This allows the flavors to meld.