Authentic Spanish Paella
Ingredients.
1 pound mixed seafood (shrimp, mussels, clams, squid, etc.)
2 cups Arborio or Bomba rice
4 cups fish or seafood broth
1 onion, finely chopped
1 bell pepper, diced
2 cloves garlic, minced
2 tomatoes, grated
1/2 teaspoon saffron threads
1 teaspoon smoked paprika
Salt and pepper to taste
Olive oil
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Prepping paella.
In a large paella pan or a wide, shallow skillet, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until they become softened and fragrant.
Stir in the grated tomatoes and cook for a few minutes until they release their juices and the mixture thickens.
Add the mixed seafood to the pan and cook for a couple of minutes until they start to turn opaque. Remove the seafood from the pan and set it aside.
Slowly adding.
In the same pan, add the rice and stir it in the tomato mixture to coat the grains evenly.
In a separate pot, heat the fish or seafood broth until hot, then dissolve the saffron threads in the broth. Add the smoked paprika and season with salt and pepper.
Begin adding the hot broth to the rice, one ladleful at a time, stirring gently and allowing the rice to absorb the liquid before adding more. Continue this process for about 15-20 minutes or until the rice is nearly cooked.
Final touches.
Arrange the cooked seafood on top of the rice, gently pressing it into the rice mixture. This will allow the flavors to blend.
Cover the pan with a lid or aluminum foil and cook for an additional 5-10 minutes until the rice is fully cooked, the seafood is tender, and the bottom develops a slightly crispy layer known as "socarrat."
Remove from heat and let the paella rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges on the side.