Spanish Paella Recipe

Name: Wildflowers Spanish Paella Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups Bomba rice; 4 cups Chicken broth; 4 tbs Olive oil; 1 cup Onion, chopped; 4 cloves Garlic, minced; 1 cup Bell pepper, diced; 2 cups Tomatoes, chopped; 1 tsp Saffron threads; 1 tsp Paprika; 1 tsp Salt; 1 tsp Black pepper; 1 lb Shrimp, peeled and deveined; 1 lb Mussels, cleaned; 0.5 lb Calamari, sliced; 1 to taste Lemon wedges; 0.25 cup Fresh parsley, chopped

Inspired by Wildflower

Time45m

Serves4

A traditional Spanish rice dish with a variety of seafood and spices.

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Ingredients

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Main Ingredients

2 cups Bomba rice

4 cups Chicken broth

4 tbs olive oil

1 cup Onion, chopped

4 cloves Garlic, minced

1 cup Bell pepper, diced

2 cups Tomatoes, chopped

1 tsp saffron threads

1 tsp Watkins paprika

1 tsp Celtic sea salt

1 tsp black pepper

1 lb Shrimp, peeled and deveined

1 lb Mussels, cleaned

1/2 lb Calamari, sliced

1 to taste Lemon wedges

1/4 cup Fresh parsley, chopped

Method

Cooking Instructions

Prepare the Base

In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

Add Vegetables and Spices

Stir in the garlic, bell pepper, and tomatoes. Cook for about 5 minutes, then add the saffron, paprika, salt, and pepper.

Incorporate the Rice

Add the Bomba rice to the pan, stirring to coat the grains with the oil and spices for about 2 minutes.

Add Broth and Simmer

Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for 10 minutes.

Add Seafood

Gently nestle the shrimp, mussels, and calamari into the rice. Cover again and cook for an additional 10-15 minutes, or until the seafood is cooked and the rice is tender.

Final Touches

Remove from heat and let it rest, covered, for about 5 minutes. Garnish with fresh parsley and serve with lemon wedges.