Spanish Paella: A Festive Seafood Dish

 

Spanish Paella: A Festive Seafood Dish

Ingredients:

• 1 1/2 cups Arborio rice (or bomba rice)
• 1 pound (450g) mixed seafood (shrimp, mussels, squid, etc.)
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (red or green)
• 2 cloves garlic, minced
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 4 cups chicken or seafood broth
• 1 cup diced tomatoes
• 1/2 cup frozen peas
• Olive oil
• Salt and black pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. In a paella pan or large skillet, heat olive oil over medium-high heat. Add the diced onion and bell pepper. Sauté until they become soft and translucent.
2. Stir in the minced garlic, saffron threads, and smoked paprika. Cook for another minute until fragrant.
3. Add the Arborio rice and stir to coat it with the spices and vegetables.
4. Pour in the diced tomatoes and chicken or seafood broth. Season with salt and black pepper. Bring the mixture to a simmer.
5. Arrange the mixed seafood evenly over the rice. Add the frozen peas on top.
6. Simmer the paella, without stirring, for about 20-25 minutes, until the rice is tender and the liquid has been absorbed.
7. Remove the paella from heat and cover it with a clean kitchen towel. Let it rest for about 5 minutes.
8. Garnish with fresh parsley and serve with lemon wedges on the side.