1 lb seafood elites (a mix of your favorite seafood such as shrimp, scallops, mussels, and clams)
2 cups Arborio rice (or any short-grain rice)
4 cups chicken or seafood broth
1/4 teaspoon saffron threads (optional, for authentic flavor)
2 tablespoons olive oil
1 red bell pepper, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 onion, finely chopped
1 cup frozen peas
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
Lemon wedges for serving
Fresh parsley, chopped (for garnish)
1
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.
2
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.
3
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.
4
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.
5
Add the drained diced tomatoes to the pan and stir to combine.
6
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.
7
Nestle the seafood elites (shrimp, scallops, mussels, and clams) into the rice mixture.
Add the frozen peas on top.
8
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.
9
Season the paella with salt and pepper to taste. Remove from heat and let it sit, covered, for about 5 minutes.
10
Garnish with fresh parsley and serve with lemon wedges on the side.
Ingredients
1 lb seafood elites (a mix of your favorite seafood such as shrimp, scallops, mussels, and clams)
2 cups Arborio rice (or any short-grain rice)
4 cups chicken or seafood broth
1/4 teaspoon saffron threads (optional, for authentic flavor)
2 tablespoons olive oil
1 red bell pepper, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 onion, finely chopped
1 cup frozen peas
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
Lemon wedges for serving
Fresh parsley, chopped (for garnish)
Directions
1
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.
2
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.
3
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.
4
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.
5
Add the drained diced tomatoes to the pan and stir to combine.
6
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.
7
Nestle the seafood elites (shrimp, scallops, mussels, and clams) into the rice mixture.
Add the frozen peas on top.
8
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.
9
Season the paella with salt and pepper to taste. Remove from heat and let it sit, covered, for about 5 minutes.
10
Garnish with fresh parsley and serve with lemon wedges on the side.
