Warm the chicken or seafood broth in a pot and add the saffron threads if using. Let it sit to infuse while you prepare the other ingredients.
Heat the olive oil in a large paella pan or a wide, deep skillet over medium heat.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the red and green bell peppers and cook for another 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Arborio rice to the pan and stir to coat the rice with the oil and vegetables.
Stir in the smoked paprika, thyme, and oregano. Cook for about 2 minutes, allowing the rice to lightly toast.
Add the drained diced tomatoes to the pan and stir to combine.
Pour in the warm broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer, uncovered, for about 15-20 minutes. Do not stir the rice to allow it to develop a crispy bottom layer.
Nestle the seafood elites (shrimp, scallops, mussels, and clams) into the rice mixture.
Add the frozen peas on top.
Cover the pan with a lid or aluminum foil and cook for another 10-15 minutes until the seafood is cooked through and the rice is tender. The mussels and clams should open; discard any that do not.
Season the paella with salt and pepper to taste. Remove from heat and let it sit, covered, for about 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side.
Ingredients
Directions
Warm the chicken or seafood broth in a pot and add the saffron threads if using. Let it sit to infuse while you prepare the other ingredients.
Heat the olive oil in a large paella pan or a wide, deep skillet over medium heat.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the red and green bell peppers and cook for another 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Arborio rice to the pan and stir to coat the rice with the oil and vegetables.
Stir in the smoked paprika, thyme, and oregano. Cook for about 2 minutes, allowing the rice to lightly toast.
Add the drained diced tomatoes to the pan and stir to combine.
Pour in the warm broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer, uncovered, for about 15-20 minutes. Do not stir the rice to allow it to develop a crispy bottom layer.
Nestle the seafood elites (shrimp, scallops, mussels, and clams) into the rice mixture.
Add the frozen peas on top.
Cover the pan with a lid or aluminum foil and cook for another 10-15 minutes until the seafood is cooked through and the rice is tender. The mussels and clams should open; discard any that do not.
Season the paella with salt and pepper to taste. Remove from heat and let it sit, covered, for about 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side.