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Seafood Paella
Created by: Howcan Team
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups Arborio rice
- 1 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 cup white wine
- 1 pound jumbo shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned
- 1 pound squid, cleaned and sliced into rings
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- Salt and pepper to taste
Instructions
- In a large paella pan or skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Stir in the sliced red and yellow bell peppers, and cook for another 5 minutes.
- Add the Arborio rice to the pan, and stir to coat with the oil and vegetables.
- Stir in the saffron threads, smoked paprika, and cayenne pepper, and cook for 1-2 minutes to toast the spices.
- Pour in the chicken broth and white wine, and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Nestle the jumbo shrimp, mussels, clams, and squid into the rice mixture, and cook for another 10-15 minutes until the seafood is cooked through and the rice is tender.
- Sprinkle the frozen peas over the top, cover the pan, and cook for an additional 5 minutes until the peas are heated through.
- Season with salt and pepper to taste, and garnish with lemon wedges before serving.
- Serve the seafood paella hot, and enjoy!
Paella, a traditional Spanish dish, has a rich history dating back to the 18th century in Valencia. Originally a humble farmer's meal, it has evolved into a beloved culinary icon. The addition of extra seafood, such as prawns, mussels, and squid, elevates the dish to a new level of indulgence. Renowned chefs like Quique Dacosta and Martin Berasategui have put their own spin on this classic, incorporating the freshest seafood from the Mediterranean. Today, the best paella with extra seafood can be savored in coastal regions like Valencia and Barcelona. The key to a perfect paella lies in the quality of the rice, saffron, and seafood, ensuring a symphony of flavors in every bite.
70 min
6
450 calories
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