Ingredients:
- 2 tablespoons olive oil (30 ml)
- 1 large onion, finely chopped (approx. 1 cup / 150g)
- 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
- 1 red bell pepper, seeded and chopped (approx. 1 cup / 150g)
- 1 teaspoon smoked paprika (5 ml)
- 1/2 teaspoon saffron threads (2.5 ml), lightly toasted
- 1 (14.5 ounce) can diced tomatoes, undrained (411g)
- 1 cup Bomba rice, or Arborio rice if Bomba is unavailable (200g)
- 4 cups hot seafood broth or chicken broth (950 ml) - Low sodium preferred
- 1/2 cup dry white wine (optional) (120 ml)
- 1 pound large shrimp, peeled and deveined (450g)
- 1 pound mussels, scrubbed and debearded (450g)
- 1 pound clams, scrubbed (450g)
- 1/2 pound calamari, cleaned and sliced into rings (225g)
- 1/2 pound firm white fish (cod, halibut, or monkfish), cut into 1-inch pieces (225g)
- 1/4 cup fresh parsley, chopped (10g)
- 1 lemon, cut into wedges, for serving
- 1/2 cup frozen peas (85g) (added towards the end of cooking)
Instructions:
- Sauté onion, garlic, and bell pepper in olive oil until softened.
- Stir in smoked paprika and saffron; cook briefly to release aroma.
- Add diced tomatoes and Bomba rice; stir to coat the rice.
- Pour in white wine (if using) and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
- Pour in hot seafood broth. Bring to a simmer, then reduce heat to low. Do NOT stir from this point on!
- Cook undisturbed for about 15 minutes, or until the rice is almost cooked and the liquid is mostly absorbed.
- Arrange shrimp, mussels, clams, calamari, and white fish evenly over the rice. Gently press them slightly into the rice.
- Cover the pan and cook for 8-10 minutes, or until the seafood is cooked through and the clams and mussels have opened. Discard any clams or mussels that do not open.
- Stir in frozen peas (if using) during the last few minutes of cooking.
- Remove from heat and let rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges.