How do I make an easy seafood paella?

Craving a taste of Spain? Our easy seafood paella recipe is here to satisfy. With simple ingredients and step-by-step instructions, you'll have a flavorful dish in no time.

You'll need

Items needed to answer the question, How do I make an easy seafood paella. Items include: Bomba rice Assorted seafood Onion Garlic cloves Red bell pepper Tomato Saffron threads Smoked paprika Seafood or vegetable broth White wine Fresh parsley

Bomba rice 1 1/2 cups
Assorted seafood 1 pound
Onion 1, finely chopped
Garlic cloves 3, minced
Red bell pepper 1, diced
Tomato 1, diced
Saffron threads A pinch
Smoked paprika 1 teaspoon
Seafood or vegetable broth 4 cups
White wine 1/4 cup
Fresh parsley A handful, chopped

Take note
Please note that seafood paella can be a bit tricky, so make sure to pay attention to the timing and proportions. Also, be careful when handling hot pans and ingredients. And finally, resist the urge to wear a flamenco dress while cooking, it may inhibit your movements!

1

Prep the Ingredients

Gather all your ingredients: 1 1/2 cups of Bomba rice, 1 pound of assorted seafood (shrimp, mussels, calamari, whatever floats your boat), 1 onion (finely chopped), 3 cloves of garlic (minced), 1 red bell pepper (diced), 1 tomato (diced), a pinch of saffron threads, 1 teaspoon of smoked paprika, 4 cups of seafood or vegetable broth, 1/4 cup of white wine, a handful of fresh parsley (chopped), and some lemon wedges for serving. Oh, and don't forget the olive oil! Extra virgin, of course.

2

Sizzle It Up

In a large paella pan (or a wide shallow pan with high sides), heat a generous amount of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they start to turn golden and release their fragrant goodness. Now, throw in the diced red bell pepper and tomato, and cook until they soften and become a colorful, veggie-filled fiesta!

3

Rice is Nice

Time to add the Bomba rice to the pan, and give it a good stir to coat it with all the flavorful goodness. Let it cook for a minute or so, until it becomes translucent. Now, add the saffron threads and smoked paprika, and give it another stir to distribute those Spanish spices evenly.

4

Let the Simmer Begin

Here comes the fun part! Pour in the white wine and let it sizzle for a moment, infusing the rice with a touch of boozy delight. Now, gradually add the seafood or vegetable broth, about a cup at a time, while stirring gently. Let it simmer over medium-low heat for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Patience, my friend, patience!

5

Seafood Sensation

Now the seafood takes the stage! Nestle your assorted seafood into the paella, scattering them around in a beautiful mosaic of flavors. Cook for another 5-7 minutes, until the seafood is cooked through and no longer feeling shy. Sprinkle some chopped parsley on top for that final touch of freshness.

6

Serve and Savor

Bring the paella pan to the table with all the pomp and flair it deserves. Serve it hot with some lemon wedges on the side, ready to squeeze that zesty citrus over your masterpiece. Take a deep breath, enjoy the aromas, and dive into the scrumptiousness! Olé!