Seafood Paella

Ingredients

• 2 cups (400g) bomba rice 2 cups (400g) bomba rice
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 8 oz (225g) squid, cleaned and sliced into rings 8 oz (225g) squid, cleaned and sliced into rings
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a paellera or large, shallow pan, heat the olive oil over medium heat.
2. 2.
   Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomato and cook for a few minutes until it starts to break down.
4. 4.
   Add the smoked paprika and saffron threads, stirring well to coat the vegetables.
5. 5.
   Pour in the white wine and let it simmer for a minute to cook off the alcohol.
6. 6.
   Add the bomba rice to the pan and stir to coat it with the vegetable mixture.
7. 7.
   Pour in the fish or vegetable broth and season with salt and pepper. Stir gently to distribute the ingredients evenly.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, without stirring.
9. 9.
   Arrange the shrimp, mussels, and squid on top of the rice, pressing them slightly into the mixture.
10. 10.
    Cover the pan with a lid or aluminum foil and let it cook for another 10-15 minutes, or until the rice is tender and the seafood is cooked through.
11. 11.
    Remove the lid and increase the heat to medium-high for a few minutes to develop the socarrat, the crispy crust at the bottom of the paella.
12. 12.
    Remove from heat and let the paella rest for a few minutes before serving.
13. 13.
    Garnish with fresh parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This will enhance the taste and texture of the dish.
• Saffron threads — To extract the maximum flavor and color from saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the paella.

Tips & Tricks

• Use bomba rice for the best results, as it absorbs flavors well and maintains its shape during cooking.
• Allow the paella to rest for a few minutes after cooking to allow the flavors to meld together.
• If you don't have a paellera, you can use a wide, shallow skillet as a substitute.
• Customize the seafood selection based on your preferences and availability.
• For a smokier flavor, you can add a pinch of smoked sea salt to the dish.

Serving advice

Serve the Seafood Paella directly from the paellera, allowing guests to enjoy the vibrant colors and enticing aroma. Accompany it with lemon wedges for a refreshing burst of citrus flavor.

Presentation advice

Garnish the Seafood Paella with a sprinkle of fresh parsley to add a pop of color. The paella's vibrant hues and beautifully arranged seafood will make it an eye-catching centerpiece on any dining table.