Spanish Paella is an iconic Mediterranean rice dish that has become sought-after around the world. This traditional Spanish dish is made from saffron-infused rice cooked with various kinds of seafood or shellfish, depending on the region. The variations that comprise Paella are endless, which speaks to why it has remained a favorite for so many centuries. Today we’ll be making a classic seafood Paella.
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 cup white onion, diced
- 1 green bell pepper, diced
- 1 teaspoon sweet Spanish paprika
- 1/2 teaspoon saffron threads
- 4 cups low-sodium chicken broth
- 2 cups long-grain white rice
- 1/2 pound shrimp, deveined and peeled
- 1/2 pound mussels, scrubbed
- 1/2 pound clams, scrubbed
- 1/3 cup frozen peas
- Salt to taste
- Lemon wedges, for garnish
- Chopped fresh parsley, for garnish
- Heat the olive oil in a large deep skillet over medium heat. Add e garlic, onion, bell pepper, paprika, and saffron. Cook, stirring, until the veggies are softened, about 5 minutes.
- Stir in the chicken broth and rice. Increase the heat to medium-high and bring to a simmer. Reduce heat to low and cover. Simmer for 25 minutes.
- Check rice for doneness. If rice still has some bite to it, continue cooking, covered, for another 5-10 minutes.
- Stir in the shrimp, mussels, and clams. Increase the heat to medium and cook, uncovered, until the seafood is cooked through and the mussels have opened, about 5 minutes. Stir in the peas. Season to taste with salt.
- Garnish with lemon wedges and chopped fresh parsley. Serve warm.