Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 1/2 lb (225g) mussels, cleaned
- 1/2 lb (225g) clams, cleaned
- 1 cup Arborio rice or traditional paella rice
- 1 onion, finely chopped
- 1 bell pepper, diced (red or yellow)
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- 4 cups chicken broth
- Olive oil
- Fresh parsley, chopped
- Lemon wedges for garnish
- Salt and pepper to taste
Instructions
- Start by warming your chicken broth and adding saffron threads. Let it steep for at least 10 minutes to extract maximum flavor and color.
- In a large paella pan, heat olive oil over medium heat. Sauté the onions and bell peppers until softened. Add the garlic and chopped tomatoes, cooking until fragrant. Stir in the rice, coating it with the flavorful oil and vegetables. Pour in the saffron-infused broth and bring to a boil. Reduce heat to low and simmer until the rice absorbs most of the liquid, about 15 minutes.
- Arrange the shrimp, mussels, and clams on top of the rice. Cover and cook for an additional 10 minutes or until the seafood is cooked through and the shells open. Discard any unopened shells. Garnish with chopped parsley and lemon wedges before serving.
Notes
- Ensure seafood is fresh for optimal flavor.
- Do not stir the rice after adding the broth to prevent sticking and burning.
- You can substitute seafood with vegetables for a vegetarian version.
- Use a wide, shallow pan for even heat distribution.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 210 mg