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1. Prepare the Broth:
– In a small saucepan, heat the chicken or seafood broth and add the saffron threads. Keep it warm over low heat.
2. Sauté Vegetables:
– In a large paella pan or wide, deep skillet, heat the olive oil over medium heat.
– Add the onions, garlic, and both bell peppers. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
3. Cook the Rice:
– Stir in the Arborio rice and smoked paprika. Toast the rice for 1-2 minutes, stirring occasionally, so the grains are well-coated with the oil and spices.
– Pour in the white wine and let it simmer for a few minutes until the wine is absorbed by the rice.
4. Add Broth and Simmer:
– Gradually add the warm broth with saffron to the pan, stirring gently. Bring the mixture to a simmer. Once it starts to simmer, reduce the heat to low and cover the pan with a lid or foil. Let the rice cook for about 15-20 minutes, or until most of the liquid has been absorbed.
5. Add Seafood:
– Arrange the mussels, shrimp, and calamari rings on top of the rice. Sprinkle in the frozen peas.
– Cover the pan again and cook for another 7-10 minutes, or until the mussels have opened and the shrimp are pink and cooked through.
6. Finish and Garnish:
– Season with salt and pepper to taste. Remove the pan from heat and let it rest, covered, for a few minutes.
– Garnish with fresh parsley and lemon wedges.
7. Serve:
– Serve the paella hot, making sure to give each portion a mix of seafood and rice. Squeeze fresh lemon juice over the top for added zest.
Enjoy!
✅Ingredients:
Seafood:
– 1 cup calamari rings
– 1 lb mussels, cleaned and debearded
– 1 lb shrimp, peeled and deveined
– 3 cups chicken or seafood broth
Produce:
– 4 cloves garlic, minced
– 1 green bell pepper, diced
– 1 lemon, cut into wedges (for garnish and juice)
– 1 medium onion, diced
– 1 bunch fresh parsley, chopped (for garnish)
– 1 cup frozen peas
– 1 red bell pepper, diced
Pasta & Grains:
– 1 cup Arborio rice (or traditional paella rice)
Baking & Spices:
– 1 tsp smoked paprika
– 1/4 tsp saffron threads
– Salt and pepper, to taste
Oils & Vinegars:
– 1/4 cup olive oil
Beer, Wine & Spirits:
– 1 cup white wine (preferably dry)
✅Instructions:
Continued on the next page
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