Spanish Seafood Paella

local_grocery_store Ingredients

• 1/2 tsp saffron threads, crushed
• 4 cups chicken broth, low-sodium
• 1/4 cup olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tomato, diced
• 1 tsp sweet paprika
• 2 cups short-grain rice
• 8 oz chorizo sausage, sliced
• 1 lb mussels, cleaned and debearded
• 1 lb clams, cleaned
• 1 lb shrimp, peeled and deveined
• 1 lb calamari, cleaned and sliced into rings
• 1 cup frozen peas, thawed

restaurant_menu Method

1. 1.In a large paella pan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until soft, about 5 minutes. Add the diced tomato and cook until the liquid has evaporated, about 5 minutes.
2. 2.Add the rice and stir to coat with the oil and vegetables. Add the paprika and saffron and stir to combine. Add the chicken broth and stir to combine. Bring to a boil and then reduce the heat to low. Simmer for 15-20 minutes or until the rice is tender and the liquid has been absorbed.
3. 3.Add the chorizo, mussels, clams, shrimp, and calamari to the pan and stir to combine. Cook for 5-10 minutes or until the seafood is cooked through and the shells have opened. Discard any unopened shells. Scatter the peas over the top of the paella and let them heat through for a minute or two.
4. 4.Remove the paella from the heat and let it rest for a few minutes. Serve hot with lemon wedges on the side.

lightbulb_outline Tips

• chevron_rightUse a paella pan if you have one, but a large, shallow skillet will work in a pinch.
• chevron_rightDon't stir the rice too much once you add the broth. Let it cook undisturbed so the socarrat can form.
• chevron_rightUse fresh seafood if possible, but frozen will work too.