Seafood Paella

local_grocery_store Ingredients

• 1/4 olive oil, cup
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/4 saffron threads, tsp
• 1 1/2 arborio rice, cups
• 3 chicken broth, cups
• 1 diced tomatoes, can
• 1/2 shrimp, lb
• 1/2 squid, lb
• 1/2 mussels, lb
• 1/2 frozen peas, cup
• 1 lemon, cut into wedges

restaurant_menu Method

1. 1.Heat the olive oil in a large paella pan over medium heat. Add the onion, red bell pepper, and garlic, and cook until softened, about 5 minutes.
2. 2.Add the saffron threads and arborio rice, and stir to coat the rice in the oil. Add the chicken broth and diced tomatoes, and bring to a simmer.
3. 3.Add the shrimp, squid, and mussels to the pan, and nestle them into the rice mixture. Cover the pan with a lid or foil, and let cook for 10-15 minutes, or until the rice is tender and the seafood is cooked through.
4. 4.Stir in the frozen peas, and let cook for an additional 5 minutes, or until the peas are heated through.
5. 5.Serve the paella hot, with lemon wedges on the side for squeezing over the top.

lightbulb_outline Tips

• chevron_rightMake sure to use a paella pan if you have one, as it will help the rice cook evenly. If you don't have a paella pan, a large skillet will work too.
• chevron_rightYou can use any combination of seafood you like in this dish. Clams, scallops, and fish all work well.
• chevron_rightIf you don't have saffron threads, you can use turmeric instead for a similar color and flavor.