Seafood Paella

🛒 Ingredients

• Bomba rice 300 g · 1080 kcal
• Shrimp 300 g · 255 kcal
• Fresh mussels 750 g · 120 kcal
• Calamari rings 150 g · 138 kcal
• White fish fillets 150 g · 150 kcal
• Red bell pepper 150 g · 45 kcal
• Onion 120 g · 48 kcal
• Garlic 30 g · 45 kcal
• Crushed tomatoes 225 g · 45 kcal
• Seafood broth 1200 g · 120 kcal
• Extra virgin olive oil 75 g · 597 kcal
• Saffron threads 0 g · 0 kcal
• Smoked paprika 6 g · 17 kcal
• Lemon 100 g · 29 kcal
• Fresh parsley 8 g · 3 kcal

👨‍🍳 Instructions

1. Heat olive oil in a wide paella pan or large, shallow skillet over medium-high heat. Sauté the chopped onion and diced bell pepper until softened, about 5-7 minutes.
2. Add minced garlic and smoked paprika; cook for 1 minute until fragrant. Stir in the crushed tomatoes and cook for another 5 minutes, letting the sauce thicken slightly.
3. Add the Bomba rice to the pan and stir well to coat each grain with the sofrito. Cook for 2-3 minutes, lightly toasting the rice.
4. Pour in the hot seafood broth, then add the saffron threads (steeped in a little broth if desired) and season with salt. Bring to a simmer, then reduce heat to medium-low.
5. Distribute the calamari and white fish chunks evenly over the rice. Do not stir the paella from this point on. Cook uncovered for about 10-15 minutes.
6. Arrange the shrimp and mussels on top of the rice, gently pressing them into the surface. Continue to cook for another 5-10 minutes, or until the shrimp turn pink and opaque, and the mussels open.
7. Once cooked, remove the paella from the heat. Cover loosely with foil or a clean kitchen towel and let it rest for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking.
8. Garnish with fresh chopped parsley and lemon wedges. Serve immediately directly from the pan.