Spanish Seafood Paella Recipe

 

 Spanish Seafood Paella Recipe

 Ingredients:

- 2 cups Spanish Bomba or Calasparra rice

- 4 cups seafood or chicken broth

- 1 lb mixed seafood (such as shrimp, mussels, and squid), cleaned and prepared

- 1 onion, finely chopped

- 4 cloves garlic, minced

- 1 red bell pepper, diced

- 1 tomato, grated

- 1/2 cup fresh or frozen peas

- 1/4 cup chopped parsley

- 1 teaspoon sweet paprika

- 1/2 teaspoon saffron threads

- Salt and pepper to taste

- Olive oil

- Lemon wedges, for serving

 Instructions :

1. **Prepare the Broth**: Heat the seafood or chicken broth in a saucepan and keep it warm over low heat.

2. **Infuse Saffron**: In a small bowl, crush the saffron threads with your fingers and add a couple of tablespoons of warm water. Let it sit and infuse while you prepare the other ingredients.

3. **Sauté Aromatics**: In a large paella pan or skillet, heat a few tablespoons of olive oil over medium heat. Add the chopped onion, garlic, and diced bell pepper. Sauté until softened, about 5 minutes.

4. **Add Tomato and Paprika**: Stir in the grated tomato and sweet paprika. Cook for another 5 minutes until the tomato has reduced and the mixture is fragrant.

5. **Add Rice and Saffron**: Increase the heat to medium-high. Add the rice to the pan, stirring to coat it with the oil and aromatics. Pour in the infused saffron water and stir well.

6. **Pour Broth and Simmer**: Carefully pour the warm broth into the pan, covering the rice completely. Bring it to a simmer, then reduce the heat to medium-low. Do not stir the rice after this point.

7. **Arrange Seafood**: Arrange the mixed seafood on top of the rice evenly. Press the seafood slightly into the rice mixture.

8. **Cook Paella**: Let the paella simmer gently for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. If the liquid evaporates too quickly, you can add a little more broth.

9. **Add Peas**: Scatter the peas over the top of the paella during the last 5 minutes of cooking.

10. **Finish and Serve**: Once the rice is cooked and the liquid has been absorbed, remove the paella from the heat. Cover it loosely with foil and let it rest for a few minutes. Sprinkle chopped parsley over the top and serve with lemon wedges.

Tips:

- Use a traditional paella pan if possible for the best results, as it allows for even cooking and develops a nice crust on the bottom (called socarrat).

- Don't rush the cooking process; paella is meant to be cooked slowly to allow the flavors to develop.

- Use high-quality ingredients, especially the saffron, as it adds a distinctive flavor and color to the dish.

- Customize the seafood according to your preferences or what's available fresh at the market.

- Serve the paella directly from the pan for an impressive presentation. Enjoy!