Teresa's Recipes
Seafood Paella
Dive into a vibrant and aromatic Seafood Paella, a quintessential dish from the coastal regions of Spain. This one-pan wonder features saffron-infused Arborio rice, perfectly cooked seafood, and a medley of colorful vegetables, all harmoniously blended to create a symphony of flavors. Traditionally served during festive occasions, this dish not only delights the palate but also brings a touch of Mediterranean charm to your dining table.
Ingredients
- 3 tablespoons Olive oil
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 1, diced Red bell pepper
- 1 large, diced Tomato
- 1 ½ cups Arborio rice
- 4 cups, low-sodium Chicken broth
- 1 cup White wine
- 1/4 teaspoon Saffron threads
- 1 teaspoon Smoked paprika
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1 cup, peeled and deveined Shrimp
- 1 cup Scallops
- 1 cup, cleaned Mussels
- 1 cup, cleaned Clams
- 1 cup, frozen or fresh Peas
- for garnish, chopped Fresh parsley
- for serving Lemon wedges
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 15g
- Carbs: 55g
- Protein: 30g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Heat the olive oil in a large paella pan or a wide skillet over medium heat.
- Add the chopped onion, minced garlic, and diced red bell pepper. Sauté for about 5 minutes, or until they are softened and fragrant.
- Stir in the diced tomato, saffron threads, and smoked paprika. Mix well to combine and let cook for another 2 minutes.
- Add the Arborio rice, stirring constantly for about 2 minutes to toast the rice slightly.
- Pour in the chicken broth and white wine. Add the bay leaf, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer uncovered for about 15 minutes, or until the rice is almost cooked through.
- Gently fold in the shrimp, mussels, clams, scallops, and peas, ensuring they are evenly distributed throughout the rice.
- Cover the pan with a lid or aluminum foil and cook for an additional 5 to 7 minutes, or until the seafood is cooked through and the rice is tender.
- Remove from heat and let it rest for 5 minutes to allow the flavors to meld.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra zing.