Seafood Paella Recipe

Prepare the seafood

Rinse the shrimp, mussels, and calamari under cold water. Set aside.

Soak saffron

In a small bowl, soak the saffron threads in a few tablespoons of warm fish stock to release their color and flavor.

Heat oil and sauté vegetables

In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and red bell pepper, cooking for another 3 minutes until softened.

Add rice and spices

Stir in the Bomba rice and paprika, mixing well to coat the rice in the oil and spices. Toast the rice for about 2 minutes.

Add broth and saffron

Pour in the fish stock and add the soaked saffron with its liquid. Stir well to combine and bring to a gentle simmer.

Cook the rice

Allow the rice to cook for about 10 minutes without stirring. After 10 minutes, reduce the heat to low and add the green peas and diced tomato. Cook for an additional 5 minutes.

Add seafood

Gently nestle the shrimp, mussels, and calamari into the rice. Cover the pan with a lid or aluminum foil and cook for an additional 5-7 minutes, or until the mussels open and the shrimp is cooked through.

Season and serve

Season the paella with salt and black pepper to taste. Remove from heat, let it rest for a couple of minutes, and serve with lemon wedges on the side.