Seafood Paella

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🌊 Seafood Paella (Serves 4–6)

🦐 Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tomatoes, grated or finely chopped
• 1 ½ cups Arborio or Bomba rice (short-grain paella rice)
• 1 tsp smoked paprika
• ½ tsp saffron threads, soaked in 2 tbsp warm water
• 4 cups seafood or chicken broth, warmed
• ½ cup dry white wine (optional)
• 8 large shrimp, peeled and deveined
• 8 mussels, scrubbed and debearded
• 8 clams, cleaned
• ½ lb calamari rings
• ½ cup frozen peas
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

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🍳 Instructions:

1. Prepare the base:

   • In a large paella pan or wide skillet, heat olive oil over medium heat.
   • Add onion, garlic, and red bell pepper. Sauté until softened, about 5 minutes.

2. Add the rice & spices:

   • Stir in the rice, coating it with oil and vegetables.
   • Add smoked paprika and saffron (with its soaking liquid). Stir for 1 minute to toast slightly.

3. Add the tomatoes & broth:

   • Stir in the grated tomatoes and wine (if using).
   • Pour in the warm broth and season lightly with salt and pepper.
   • Bring to a simmer and cook uncovered for 10 minutes — don’t stir once the rice starts cooking.

4. Add seafood:

   • Arrange shrimp, mussels, clams, and calamari evenly over the rice.
   • Continue simmering (without stirring) for 10–15 minutes, until the rice is tender and seafood is cooked.
   • Add peas in the last 5 minutes of cooking.

5. Create the “socarrat” (crispy bottom):

   • Increase heat to medium-high for the last 1–2 minutes — you’ll hear a gentle crackling sound as the rice toasts slightly at the bottom. Don’t burn it!

6. Rest and serve:

   • Remove from heat, cover with a clean towel, and let rest 5 minutes.
   • Garnish with parsley and lemon wedges.

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💡 Tips:

• Don’t stir after adding the broth — paella is not like risotto.
• For extra depth, mix different seafoods (scallops, fish chunks, or lobster).
• Use saffron for authentic color and aroma — turmeric can substitute in a pinch.

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