Recipe for Spanish-Style Seafood Paella

This real Spanish-style seafood paella will take your taste buds to Spain's colourful coastlines. This recipe, which combines vibrant fresh fish, fragrant saffron, and well-seasoned rice, is ideal for a romantic supper or a family get-together. Ingredients For the Paella Base 2 cups Bomba or Arborio rice 1 large onion, finely chopped 2 garlic cloves, minced 1 red bell pepper, diced 1 green bell pepper, diced 2 medium tomatoes, grated 1 tsp smoked paprika 1/2 tsp saffron threads, soaked in 2 tbsp warm water 4 cups fish or chicken stock 3 tbsp olive oil For the Seafood 200g shrimp, peeled and deveined 200g mussels, scrubbed and debearded 200g squid rings 100g clams 1 lemon, cut into wedges For Garnish Fresh parsley, chopped Essential Utensils Wide skillet or large paella pan Wooden spoon A cutting board and knife Grater spoons and measuring cups Time Spent Preparing One hour in total. 20 minutes for preparation 40 minutes is the cooking time. Directions Get the base ready: In the paella pan, heat the olive oil over medium heat. Add the garlic and onion and sauté until transparent. Cook for five minutes after adding the chopped bell peppers. Add the smoked paprika: Saffron water, and grated tomato to infuse the flavour. Cook until the mixture thickens, about 5 more minutes. To cook the rice: Add it to the tomato mixture and toss to coat it. Make sure the rice is equally distributed before adding the stock. Reduce to a simmer after bringing to a boil. Don't stir. Add Seafood: Place the squid, prawns, mussels and clams on top of the rice once it has cooked for 15 minutes. Cook, lightly covered with foil, for ten more minutes, or until the rice has absorbed the liquid and the seafood is cooked through. Rest and Serve: Turn off the heat, give the paella five minutes to rest, and then top with lemon wedges and chopped parsley. Nutritional Information (Per Serving) Calories: 410 Protein: 25g Carbohydrates: 45g Fat: 12g Fiber: 3g Sodium: 450mg

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Get the base ready:

Step 2

In the paella pan, heat the olive oil over medium heat. Add the garlic and onion and sauté until transparent. Cook for five minutes after adding the chopped bell peppers.

Step 3

Add the smoked paprika:

Step 4

Saffron water, and grated tomato to infuse the flavour. Cook until the mixture thickens, about 5 more minutes.

Step 5

To cook the rice:

Step 6

Add it to the tomato mixture and toss to coat it. Make sure the rice is equally distributed before adding the stock. Reduce to a simmer after bringing to a boil. Don't stir.

Step 7

Add Seafood:

Step 8

Place the squid, prawns, mussels and clams on top of the rice once it has cooked for 15 minutes. Cook, lightly covered with foil, for ten more minutes, or until the rice has absorbed the liquid and the seafood is cooked through.

Step 9

Rest and Serve:

Step 10

Turn off the heat, give the paella five minutes to rest, and then top with lemon wedges and chopped parsley.

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