Ingredients:
- 2 cups short-grain Spanish rice (Bomba or Calasparra)
- 4 cups seafood or fish broth
- 1 pinch saffron threads
- 1/4 cup olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans, trimmed and cut into 2-inch pieces
- 1/2 cup frozen peas
- 1/2 cup Spanish chorizo, sliced
- 1 pound mixed seafood (shrimp, mussels, calamari, etc.)
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions:
1. Infuse Saffron:
- In a small bowl, combine saffron threads with 1 cup of warm seafood or fish broth. Let it steep and infuse the broth with saffron.
2. Prep Ingredients:
- Season the mixed seafood with salt, black pepper, and smoked paprika.
3. Sear Seafood:
- In a paella pan or large skillet, heat olive oil over medium heat. Sear the mixed seafood until cooked through. Remove the seafood and set it aside.
4. Sauté Aromatics:
- In the same pan, sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute.
5. Add Vegetables and Chorizo:
- Stir in the sliced bell peppers, cherry tomatoes, green beans, peas, and chorizo. Cook until the vegetables are slightly softened.
6. Add Rice:
- Add the rice to the pan, stirring to coat it with the vegetable and chorizo mixture.
7. Pour Saffron Broth:
- Pour in the saffron-infused seafood or fish broth. Bring to a simmer.
8. Arrange Seafood:
- Arrange the seared seafood on top of the rice.
9. Simmer and Cook:
- Let the paella simmer over medium-low heat until the rice is cooked, and the liquid is absorbed. Avoid stirring too much to allow a crispy layer of rice to form at the bottom.
10. Rest and Serve:
- Once the rice is cooked, remove the paella from heat and let it rest for 5 minutes.
11. Garnish and Serve:
- Garnish the paella with fresh parsley and serve with lemon wedges on the side.
Cooking Time: Approximately 30 minutes.
Serving Size: This recipe serves 4-6 people. Adjust quantities based on your needs.
