How do I make sensational seafood paella?

Transport your taste buds to the Spanish coast with our 'sensational seafood paella' recipe! It's a colorful fiesta of flavors in every bite.

You'll need

Items needed to answer the question, How do I make sensational seafood paella. Items include: Chicken or Seafood Broth Olive Oil Onion Garlic Cloves Red Bell Pepper Short-Grain Rice Saffron Threads Smoked Paprika White Wine Fresh Shrimp Mussels or Clams Calamari Rings Parsley Lemon Wedges

Chicken or Seafood Broth 4 cups
Olive Oil 2 tablespoons
Onion 1, diced
Garlic Cloves 2, minced
Red Bell Pepper 1, diced
Short-Grain Rice 2 cups
Saffron Threads a pinch
Smoked Paprika 1 teaspoon
White Wine 1 cup
Fresh Shrimp 1 pound
Mussels or Clams 1 pound
Calamari Rings a handful
Parsley fresh, chopped
Lemon Wedges for garnish

Take note
Caution: Prepare to have your taste buds dancing with joy as you devour this mouthwatering paella!

1

Prepare the Broth

In a large pot, bring 4 cups of chicken or seafood broth to a simmer. This will serve as the flavorful base for your paella.

2

Sauté the Aromatics

In a paella pan or large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 1 diced red bell pepper. Sauté until the vegetables become tender and fragrant, about 5 minutes.

3

Add the Rice

Stir in 2 cups of short-grain rice and coat it evenly with the sautéed vegetables. Toast the rice for a minute or two until it starts to turn translucent.

4

Infuse with Saffron

Crush a pinch of saffron threads with your fingers and add it to the pan along with 1 teaspoon of smoked paprika. Stir everything together to release the aromatic flavors of the saffron.

5

Pour in the Liquids

Pour in 1 cup of white wine and let it simmer until it is mostly absorbed. Then, add in the warm broth you prepared earlier, pouring it evenly over the rice. Bring the mixture to a simmer.

6

Layer on the Seafood

Arrange your favorite seafood on top of the rice, such as 1 pound of fresh shrimp, 1 pound of mussels or clams, and a handful of calamari rings. Press them slightly into the rice to ensure they cook through.

7

Simmer and Cover

Reduce the heat to low and cover the pan with a tight-fitting lid or aluminum foil. Let the paella simmer gently for about 20 minutes, or until the rice is tender and the seafood is cooked.

8

Garnish and Serve

Remove the lid and sprinkle fresh chopped parsley and lemon wedges on top for a vibrant and zesty finish. Serve the paella hot, straight from the pan. Buen provecho!