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Spanish Seafood Paella
Spanish

Spanish Seafood Paella

A flavorful Spanish dish featuring a medley of seafood, saffron-infused rice, and vibrant vegetables, perfect for a dinner gathering or a special family meal.

Total Time45 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
35
Protein
59
Carbs
18
Fat
5
Fiber
0g
Sodium
Ingredients
  • 2 cups Bomba or Arborio rice
  • 4 cups seafood broth
  • 1/2 cup dry white wine
  • 1/2 teaspoon saffron threads
  • 1 pound mixed seafood (shrimp, mussels, clams, squid)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 1 cup frozen peas
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup olive oil
  • Fresh parsley for garnish
  • Lemon wedges for serving
Instructions
  1. 1In a small bowl, soak saffron threads in 2 tablespoons of warm seafood broth for about 10 minutes.
  2. 2In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until transparent.
  3. 3Add the diced bell peppers and cook for about 5 minutes until softened.
  4. 4Stir in the tomatoes, smoked paprika, salt, and black pepper. Cook for another 5 minutes until the mixture thickens.
  5. 5Add the rice to the pan, stirring well to coat each grain, and cook for 2-3 minutes until slightly toasted.
  6. 6Pour in the white wine and the saffron-infused broth. Stir once to combine, then let it come to a gentle simmer.
  7. 7After 10 minutes on medium heat, add the mixed seafood and peas. Do not stir anymore; this will create a crusty bottom (socarrat).
  8. 8Reduce the heat to low, cover, and cook for another 10-12 minutes, or until the rice is cooked and liquid is absorbed.
  9. 9Remove from the heat and let rest for 5 minutes before serving. Garnish with chopped parsley and serve with lemon wedges.
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