Seafood Paella Recipe

Prepare the Broth

In a small saucepan, heat the chicken or seafood broth and add the saffron threads. Let it simmer gently to release the flavor.

Prep the Seafood

Ensure the shrimp, mussels, calamari, and white fish are cleaned and prepared. Set aside.

Chop the Vegetables

Finely chop the onion, mince the garlic, dice the bell pepper, and tomatoes. Set aside.

Measure the Rice

Measure 300 grams of Bomba rice and set aside.

Sauté Aromatics

In a large paella pan or skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add Garlic and Peppers

Add the minced garlic and diced bell pepper to the pan. Sauté for an additional 2-3 minutes.

Incorporate Tomatoes and Spices

Add the diced tomatoes, smoked paprika, salt, and black pepper. Cook for another 4-5 minutes until the tomatoes soften.

Add Rice and Broth

Stir in the Bomba rice until well coated with the mixture. Pour in the prepared saffron broth and bring to a boil.

Simmer the Paella

Reduce heat to low and allow the rice to simmer uncovered for about 15 minutes, without stirring, until most of the liquid is absorbed.

Add Seafood

Gently nestle the shrimp, mussels, calamari, and white fish into the rice. Cover the pan with a lid or foil and cook for an additional 10-12 minutes until the seafood is cooked through and the mussels have opened.

Rest the Paella

Remove the pan from heat and let it rest for 5 minutes before serving.

Garnish and Serve

Garnish the paella with chopped fresh parsley and serve with lemon wedges on the side.