How do I cook a crowd-pleasing seafood paella?

Impress your guests with our crowd-pleasing seafood paella recipe. It's a one-pot wonder that'll have everyone coming back for seconds (and maybe even thirds)!

You'll need

Items needed to answer the question, How do I cook a crowd-pleasing seafood paella. Items include: Arborio or Valencia rice Assorted seafood Onion Red bell pepper Garlic cloves Smoked paprika Saffron threads Seafood or vegetable broth White wine Diced tomatoes Olive oil Fresh parsley

Arborio or Valencia rice 2 cups
Assorted seafood 1 pound
Onion 1 (diced)
Red bell pepper 1 (diced)
Garlic cloves 3 (minced)
Smoked paprika 1 teaspoon
Saffron threads 1/2 teaspoon
Seafood or vegetable broth 4 cups
White wine 1 cup
Diced tomatoes 1 can
Olive oil 1/4 cup
Fresh parsley A handful (chopped)

Take note
Be careful while handling the hot pan and ensure that all seafood is cooked thoroughly before serving. Also, keep in mind any allergies your guests may have and make suitable substitutions if needed.

1

Prep the ingredients

Gather all your ingredients before you start cooking. You'll need 2 cups of Arborio or Valencia rice, 1 pound of assorted seafood (mussels, shrimp, squid, etc.), 1 onion (diced), 1 red bell pepper (diced), 3 cloves of garlic (minced), 1 teaspoon of smoked paprika, 1/2 teaspoon of saffron threads (optional), 4 cups of seafood or vegetable broth, 1 cup of white wine, 1 can of diced tomatoes, 1/4 cup of olive oil, and a handful of fresh parsley (chopped).

2

Sear the seafood

Heat the olive oil in a large paella pan or a wide skillet over medium heat. Add the seafood and cook for a few minutes until lightly browned. Remove the seafood from the pan and set aside.

3

Sauté the aromatics

In the same pan, add the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables start to soften and become fragrant, about 5 minutes.

4

Add the rice and spices

Pour in the rice and stir it around to coat it with the oil and spices. Add the smoked paprika and saffron threads (if using) for that extra burst of flavor. Cook for a minute or two until the rice grains are translucent.

5

Simmer and stir

Pour in the white wine and let it simmer until the liquid is mostly absorbed. Then, add the diced tomatoes and stir everything together. Gradually add the broth, about 1 cup at a time, stirring occasionally, until the rice is cooked and has absorbed most of the liquid. This will take about 20-25 minutes.

6

Add the seafood and finish cooking

Once the rice is almost cooked, gently place the seared seafood on top. Cover the pan and let it cook for another 5-7 minutes, or until the seafood is fully cooked.

7

Garnish and serve

Remove the pan from the heat and sprinkle the chopped parsley over the paella. Let it rest for a few minutes before serving. Grab a plate, scoop out a generous portion, and get ready for a taste of Spain right in your own kitchen!