Seafood Paella

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 cups short-grain rice (like Bomba or Arborio)
• 4 cups chicken broth
• 1/4 teaspoon saffron threads
• Salt to taste
• Black pepper to taste
• 1 pound peeled shrimp (medium-sized)
• 1 pound mussels, cleaned
• 1/2 pound squid, sliced into rings
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions

1. Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes. Incorporate the minced garlic and bell pepper, cooking for an additional 2 minutes until fragrant.
3. Stir in the rice, ensuring each grain is coated with oil, and cook for about 1-2 minutes until slightly translucent.
4. In a separate pot, warm the chicken broth and add the saffron, letting it steep for a few minutes. Then pour the broth over the rice mixture in the pan.
5. Season with salt and black pepper. Bring to a simmer and cook without stirring for about 15 minutes, allowing the rice to absorb the broth.
6. Add the shrimp, mussels, and squid evenly over the top of the rice. Press them slightly into the rice and continue to cook for another 5-10 minutes, until the seafood is cooked through and the mussels have opened.
7. Reduce the heat to low and cover the pan with a lid or aluminum foil. Cook for an additional 5 minutes to develop the socarrat, the crispy bottom layer.
8. Remove from heat and let it rest, covered, for about 5 minutes before serving.
9. Garnish with chopped parsley and serve with lemon wedges.

Nutrition