Ingredients
• 2 cups short-grain Spanish rice, such as Bomba or Calasparra
• 4 cups warm chicken or vegetable broth
• 1 tablespoon saffron threads
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 pound squid, cleaned and cut into rings
• 1 cup frozen peas
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
Instructions
- Prepare the Saffron Broth: In a small saucepan, combine the warm broth and saffron threads. Allow the saffron to steep for 15-20 minutes, infusing the broth with its rich, earthy aroma and vibrant color.
- Sauté the Aromatics: In a large, shallow paella pan or wide, heavy-bottomed skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent. Then, stir in the minced garlic and cook for an additional 2 minutes, until fragrant.
- Toast the Rice: Add the short-grain Spanish rice to the pan and stir to coat the grains with the oil. Toast the rice for 2-3 minutes, stirring frequently, to bring out its nutty flavor.
- Add the Spices and Broth: Sprinkle the smoked paprika and ground cumin over the rice and stir to combine. Slowly pour in the saffron-infused broth, making sure to scrape any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Simmer and Bake: Reduce the heat to low, cover the pan, and simmer the paella for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Remove the lid, then transfer the pan to a preheated 400°F (200°C) oven and bake for an additional 10-12 minutes to create a crispy, golden-brown socarrat (the caramelized rice at the bottom of the pan).
- Add the Seafood: Remove the paella from the oven and nestle the shrimp, mussels, and squid into the rice. Cover the pan and return it to the oven for 8-10 minutes, or until the seafood is cooked through and the mussels have opened up.
- Finish and Serve: Sprinkle the frozen peas over the top of the paella and season with salt and freshly ground black pepper to taste. Serve the paella immediately, garnished with lemon wedges for a refreshing burst of acidity.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Healthy Spanish Paella Recipe