Paella Recipe
Traditional Spanish rice dish with seafood.
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Ingredients
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Base Ingredients
Seafood
Vegetables
Garnish
Method
Preparation
- 1
Prepare the Broth
In a medium saucepan, heat the chicken broth. Add the saffron threads and allow it to steep on low heat.
- 2
Sauté Vegetables
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
- 3
Add Bell Pepper
Stir in the diced red bell pepper and cook for another 3-4 minutes until softened.
- 4
Incorporate Rice
Add the Bomba rice to the pan, stirring to coat the rice with the oil and vegetables for about 2 minutes.
Cooking
- 5
Add Broth
Pour the warm chicken broth with saffron into the pan, and add salt. Bring to a gentle simmer.
- 6
Add Seafood
Once the broth is simmering, add the shrimp, mussels, and calamari evenly across the top of the rice. Do not stir after this point.
- 7
Cook and Steam
Reduce heat to low and cover the pan with a lid or aluminum foil. Cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- 8
Add Peas
In the last 5 minutes of cooking, sprinkle the frozen green peas over the top of the paella.
Serving
- 9
Rest and Garnish
Once cooked, remove the pan from heat and let it sit, covered, for 5 minutes. Garnish with fresh parsley and lemon wedges.
- 10
Serve
Serve the paella directly from the pan, encouraging guests to enjoy it family-style.