Paella Recipe: Vibrant and Flavorful
Classic Seafood Paella with saffron rice.
Ingredients
- 1 ½ cups Arborio or Bomba rice
- 4 cups chicken or seafood broth
- ½ tsp saffron threads
- ¼ cup olive oil
- 1 small onion chopped
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 cup diced tomatoes
- ½ cup white wine
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ lb shrimp peeled
- ½ lb mussels scrubbed
- ¼ lb chorizo sliced
- 1 cup frozen peas
- ¼ cup chopped parsley
- Optional: Lemon wedges extra parsley
- Suggested Pairings: Sangria bread
Instructions
- Step saffron in 1/2 cup warm broth. Heat the remaining broth.
- Sauté onion, bell pepper, and garlic in oil; add tomatoes, paprika, salt, pepper, and wine.
- Add saffron broth and remaining broth; taste and adjust the seasoning.
- Stir in rice, shrimp, mussels, chorizo, and peas; simmer 15–20 minutes without stirring.
- Rest 5 minutes; serve in a white ceramic dish with parsley, lemon, sangria, and bread.
Notes
- Use Arborio or Bomba rice.
- Store in the fridge for 2 days or freeze for 1 month.
- Try vegetarian or chicken variations.
- Pair with salad.