★Ingredients
2 tablespoons of olive oil
1 cup of paella rice (short-grain rice like Arborio)
1 bell pepper, diced
1 medium onion, finely chopped
1/2 cup of tomato puree
2 cloves of garlic, minced
1/4 teaspoon of turmeric (if no saffron)
A pinch of saffron threads (optional but authentic)
1/4 teaspoon of chili flakes (optional for heat)
1/2 teaspoon of smoked paprika
Salt and pepper to taste
3 cups of chicken or seafood broth
12 mussels
12 shrimp, peeled and deveined
1/2 cup of chorizo, sliced (optional)
1/4 cup of chopped parsley, for garnish
1/2 pound of calamari rings
Lemon wedges, for serving
★Instructions
Prepare the base* Heat olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onions and bell peppers, and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
Add spices and tomato* Stir in the tomato puree, smoked paprika, saffron, turmeric, and chili flakes. Cook for 2-3 minutes.
Add the rice* Add the paella rice to the pan, stirring to coat the rice with the tomato and spices. Let it cook for 2-3 minutes until the rice begins to absorb the flavors.
Add broth* Pour in the broth and bring the mixture to a simmer. Season with salt and pepper. Lower the heat to medium-low and let the rice cook uncovered for about 15-20 minutes, without stirring.
Cook the seafood* After 15 minutes, arrange the shrimp, mussels, and calamari on top of the rice. If you’re using chorizo, add it at this point. Cover with foil or a lid and let it cook for another 10 minutes, or until the seafood is fully cooked and the mussels open.Finish and serve Remove from heat and let the paella rest for 5 minutes.