(3-minute read)
Whip up a vibrant seafood paella that’ll transport your kitchen to the sunny coasts of Spain. Packed with juicy shrimp, tender mussels, and squid rings over golden, flavorful rice—this dish is as fun to cook as it is to share.
Ingredients (serves 6)
- 2 cups bomba or arborio rice
- 12 large shrimp, peeled and deveined
- 450g mussels
- 225g squid rings
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 cup peas
- 1 can diced tomatoes (400g)
- 4 cups fish or chicken broth
- 1 cup dry white wine
- ½ tsp saffron threads or 1 tsp turmeric
- 1 tsp smoked paprika
- 2 tbsp olive oil, salt and pepper to taste
- Fresh parsley and lemon wedges to serve
Instructions
- Warm ½ cup of broth and steep the saffron for 5 minutes.
- In a paella pan, heat olive oil and sauté the onion and pepper for 5–7 minutes. Add garlic and cook 1 more minute.
- Add rice and stir for 2 minutes. Then add tomatoes, salt, pepper, and paprika.
- Pour in saffron broth, remaining broth, and white wine. Stir gently just once. Lower heat.
- Cook for 15–20 minutes without stirring. If dry, add a bit more broth.
- Arrange shrimp, mussels, squid, and peas on top. Cover and cook for 8–10 minutes.
- Turn heat to high for 2–3 minutes to form a crispy socarrat base.
- Remove from heat, cover with foil, and let rest 5 minutes before serving.
Top it off with fresh parsley and lemon wedges. Enjoy!
