Seafood Paella

🛒 Ingredients

• Olive Oil 6 g · 54 kcal
• Onion 25 g · 10 kcal
• Garlic 2 g · 3 kcal
• Red Bell Pepper 25 g · 8 kcal
• Diced Tomatoes (canned) 30 g · 5 kcal
• Bomba Rice (cooked weight) 186 g · 217 kcal
• Saffron threads 0 g · 0 kcal
• Smoked Paprika 1 g · 3 kcal
• Fish Broth 10 g · 1 kcal
• Large Shrimp (peeled) 50 g · 47 kcal
• Mussel Meat (cooked) 20 g · 15 kcal
• Calamari Rings 30 g · 23 kcal
• Cod Fillet (chunks) 30 g · 27 kcal
• Frozen Peas 15 g · 12 kcal

👨‍🍳 Instructions

1. Heat olive oil in a wide paella pan or large shallow skillet over medium-high heat. Sauté chopped onion, garlic, and red bell pepper until softened, about 5-7 minutes.
2. Stir in the diced tomatoes, smoked paprika, and saffron threads. Cook for another 2-3 minutes, allowing the flavors to meld.
3. Add the bomba rice to the pan and stir gently for 1 minute to coat it with the sofrito. Pour in the fish broth and spread the rice evenly in the pan.
4. Bring to a simmer, then reduce heat to medium-low, cover loosely, and cook for 10-12 minutes without stirring, allowing the liquid to absorb.
5. Arrange the shrimp, mussel meat, calamari, and cod fillet evenly over the rice. Sprinkle with frozen peas.
6. Cover the pan again and cook for another 8-10 minutes, or until the seafood is cooked through and the rice is tender with a slight crust (socarrat) at the bottom.
7. Remove from heat, cover with a clean kitchen towel or foil, and let rest for 5-10 minutes before serving. Garnish with lemon wedges.