Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (red or yellow)
  • 1 cup short-grain rice (such as Bomba or Arborio; 200 g)
  • 4 cups chicken or seafood broth (960 ml)
  • 1 teaspoon saffron threads (0.5 g)
  • 1 teaspoon smoked paprika (5 g)
  • ½ teaspoon salt (2 g), or to taste
  • ¼ teaspoon black pepper (1 g), or to taste
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 pound mixed seafood: shrimp, mussels, and squid (450 g), cleaned and prepared
  • 1 cup frozen peas (150 g)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. In a large skillet or paella pan, heat the olive oil over medium heat.
  2. Add the chopped onion and garlic, sauté until translucent. Stir in the diced bell pepper and cook for 2-3 minutes.
  3. Add rice to the skillet, stirring for about 2 minutes until lightly toasted.
  4. In a small bowl, steep saffron threads in a ladle of warm broth for 5 minutes. Pour the broth into the skillet along with the saffron mixture, paprika, salt, and pepper.
  5. Incorporate the halved cherry tomatoes into the skillet, stir gently to combine.
  6. Reduce heat to medium-low. Allow rice to simmer uncovered for about 15 minutes, without stirring, until most of the liquid is absorbed.
  7. Arrange the mixed seafood over the rice. Sprinkle the peas on top. Cover the skillet and cook for an additional 5-7 minutes until seafood is cooked through and rice is tender.
  8. Remove the skillet from heat, let it rest for 5 minutes covered.
  9. Garnish with fresh parsley and serve with lemon wedges.