Description
A classic Spanish dish made with rice, seafood, and aromatic spices, cooked to perfection in a single pan.
Ingredients
Scale
- 2 cups short-grain rice
- 4 cups seafood stock
- 1 lb mixed seafood (shrimp, mussels, clams)
- 1 onion, diced
- 2 tomatoes, chopped
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tsp saffron threads
- 1 tsp smoked paprika
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large paella pan over medium heat.
- Sauté onion, garlic, and bell pepper until softened.
- Add tomatoes and cook until they break down.
- Stir in rice, saffron, and smoked paprika, coating the rice well.
- Pour in seafood stock and bring to a simmer.
- Arrange seafood on top of the rice and cover with a lid.
- Cook for 15-20 minutes until rice is tender and seafood is cooked.
- Remove from heat, garnish with parsley and lemon wedges.
- Serve hot.
Notes
- Use short-grain rice like Bomba or Arborio for best results.
- Do not stir the rice once the stock is added to allow a crust to form.
- Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Seafood Paella, Spanish rice dish, one-pan meal