Seafood Rice

🛒 Ingredients

• Olive Oil 10 g · 88 kcal
• Onion 20 g · 8 kcal
• Garlic 3 g · 4 kcal
• Red Bell Pepper 20 g · 6 kcal
• Ripe Tomato (crushed) 50 g · 10 kcal
• Bomba Rice 50 g · 175 kcal
• Dry White Wine 15 g · 12 kcal
• Fish Broth 150 g · 6 kcal
• Saffron threads 0 g · 0 kcal
• Smoked Paprika 1 g · 2 kcal
• Bay Leaf 0 g · 0 kcal
• Shrimp (peeled, deveined) 30 g · 25 kcal
• Mussels (meat) 15 g · 11 kcal
• Clams (meat) 15 g · 11 kcal
• Squid (rings) 25 g · 22 kcal
• Fresh Parsley (chopped) 3 g · 1 kcal

👨‍🍳 Instructions

1. Clean and prepare all seafood: thoroughly scrub mussels and clams, discarding any that are open and don't close when tapped; peel and devein shrimp; clean squid and cut into rings.
2. In a large, shallow pan or paella pan, heat the olive oil over medium-high heat. Sauté the chopped onion, garlic, and red bell pepper until softened, about 5-7 minutes.
3. Add the crushed tomato and cook for another 5 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the rice and cook for 2 minutes, coating the grains.
4. Pour in the dry white wine and let it reduce for 1 minute. Add the fish broth, saffron threads, smoked paprika, and bay leaf. Bring to a gentle simmer.
5. Reduce heat to low, cover the pan, and cook for 10 minutes without stirring. Then, gently arrange the mussels, clams, and squid over the rice.
6. Add the shrimp, nestling them into the rice and seafood. Cover and continue cooking for another 5-10 minutes, or until the rice is tender, most liquid is absorbed, and all seafood is cooked through.
7. Remove the pan from the heat, keeping it covered, and let it rest for 5 minutes. This allows the rice to finish cooking evenly and absorb any remaining liquid.
8. Garnish with fresh chopped parsley and serve immediately, enjoying the rich flavors of this authentic Spanish seafood rice.