Name: Seafood Paella
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 350 g Paella rice (e.g., Bomba or Arborio); 250 g Large prawns, cleaned, peeled; 500 g Fresh mussels, cleaned; 200 g Calamari rings or tubes, cleaned; 1 medium Red onion, chopped; 3 cloves Garlic, minced; 1 large Red bell pepper, diced; 1 large Green bell pepper, diced; 400 g Crushed tomatoes (canned); 750 ml Fish broth or vegetable broth; 0.1 g Saffron threads; 1 tsp Smoked paprika; 3 tbsp Olive oil; 100 g Frozen peas; 1 whole Lemon, cut into wedges (for serving); 15 g Fresh parsley, chopped (for garnish); 1 to taste Salt and freshly ground black pepper

Steps

Prep and Sauté

In a large paella pan or wide, shallow skillet, heat 2 tbsp of olive oil over medium-high heat. Add the calamari rings and sauté for 2-3 minutes, then remove and set aside. Next, add the chopped onion and bell peppers and cook for 5-7 minutes until softened. Add the minced garlic and smoked paprika, cooking for another 1 minute until fragrant.

Rice and Broth

Add the crushed tomatoes to the pan and cook for 2-3 minutes. Then, add the paella rice and stir for 1-2 minutes until the grains become translucent. Pour in the broth, add the saffron (previously soaked), and season with salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes without stirring.

Add Seafood

Arrange the prawns, mussels, and the reserved calamari on top of the rice. Sprinkle with frozen peas. Cover the pan (if you don't have a lid, use aluminum foil) and cook for another 10-15 minutes, or until the rice is tender, the liquid is absorbed, and the mussels have opened. Discard any mussels that did not open.

Rest and Serve

Remove the paella from the heat and let it rest, covered, for 5-10 minutes. This helps the flavors meld and the rice to become perfectly tender. Before serving, garnish with fresh, chopped parsley and serve with lemon wedges.

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