Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (about 1 cup) (approx. 200g)
  • 2 cloves garlic, minced (about 2 teaspoons) (approx. 6g)
  • 1 red bell pepper, finely chopped (about 1 cup) (approx. 150g)
  • 2 ripe tomatoes, grated (about 1 cup) (approx. 200g)
  • 1 teaspoon smoked paprika (5 ml / approx. 3g)
  • 1/2 teaspoon saffron threads, crushed (approx. 0.5g)
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (700g) mixed seafood (prawns/shrimp, mussels, clams, squid rings – cleaned and prepared)
  • 1 lb (450g) paella rice (Bomba or Arborio)
  • 6 cups (1.4 liters) hot fish stock (or chicken stock if unavailable), low sodium preferred
  • 1 cup (240ml) dry white wine (optional)
  • 1/2 cup (75g) frozen peas
  • 1/4 cup (35g) chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Clean and prepare the seafood. Keep them refrigerated until use.
  2. Sauté onion, garlic, and bell pepper in olive oil until softened. Add grated tomatoes, smoked paprika, and saffron. Season and cook until reduced.
  3. Add the paella rice to the sofrito and toast for a few minutes, stirring constantly.
  4. If using, pour in the white wine and let it evaporate slightly.
  5. Pour in the hot stock and bring to a simmer. Do not stir after this point!
  6. Arrange the seafood over the rice, gently pressing them in.
  7. Reduce heat to low, cover (or loosely tent with foil if your pan doesn't have a lid), and simmer until the rice is cooked and the liquid is absorbed (about 20-25 minutes).
  8. Stir in the frozen peas during the last 5 minutes of cooking.
  9. If desired, increase the heat for the last few minutes to create a crispy bottom layer of rice. Watch carefully to prevent burning!
  10. Remove from heat, cover, and let rest for 10 minutes before serving.
  11. Garnish with fresh parsley and serve with lemon wedges.