Authentic Spanish Seafood Paella

Ingredients

• 2 cups (400g) bomba rice 2 cups (400g) bomba rice
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• 1 pound (450g) mixed seafood (shrimp, mussels, squid, etc.) 1 pound (450g) mixed seafood (shrimp, mussels, squid, etc.)
• 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
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, 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): 70g, 3g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomato and cook until it breaks down and forms a thick sauce.
4. 4.
   Add the bomba rice to the pan and stir well to coat it with the vegetable mixture.
5. 5.
   Sprinkle the smoked paprika and saffron threads over the rice, and season with salt to taste.
6. 6.
   Pour in the fish or seafood broth and bring it to a simmer. Cook for about 10 minutes, stirring occasionally.
7. 7.
   Arrange the mixed seafood on top of the rice, gently pressing them into the mixture.
8. 8.
   Reduce the heat to low and cover the pan with a lid or aluminum foil. Allow the paella to cook for another 10-15 minutes, or until the rice is tender and the seafood is cooked through.
9. 9.
   Remove the paella from the heat and let it rest for a few minutes.
10. 10.
    Garnish with fresh parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color, steep the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• Use bomba rice or another short-grain rice variety specifically meant for paella to achieve the perfect texture.
• Allow the paella to rest for a few minutes after cooking to allow the flavors to meld together.
• For a smoky flavor, you can add a pinch of Spanish smoked paprika (pimentón) to the dish.
• Serve the paella directly from the pan for an authentic presentation.
• Experiment with different seafood combinations to suit your taste preferences.

Serving advice

Serve the Seafood Paella as a main course, accompanied by a fresh green salad and crusty bread. Encourage your guests to squeeze the lemon wedges over their portion for an extra burst of citrusy flavor.

Presentation advice

Present the Seafood Paella in a large paella pan or a wide, shallow serving dish to showcase its vibrant colors. Garnish with fresh parsley for a pop of green and place lemon wedges around the edges for an inviting touch.