Mediterranean Seafood Paella: A Symphony of Flavors and Textures for the Senses

Allergens

Shellfish (shrimp, mussels, clams)

Ingredients

• 2 cups Arborio rice
• 1 cup chicken broth
• 1 cup white wine (dry)
• 4 oz. shrimp, peeled and deveined
• 4 oz. mussels, cleaned and debearded
• 4 oz. clams, scrubbed
• 2 cups fish stock
• 1/2 cup peas, fresh or frozen
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow onion, diced
• 4 cloves garlic, minced
• 1/2 cup tomato, diced
• 1/2 cup lemon juice, freshly squeezed
• 1/4 cup parsley, chopped
• 1/4 cup olive oil
• 1 tsp saffron threads
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large paella pan over medium heat. Add the onion, red bell pepper, and garlic, cooking until softened and fragrant, about 3 4 minutes.
2. Stir in the Arborio rice, saffron threads, smoked paprika, and ground cumin, coating each grain in the oil and spices. Cook for another 1 2 minutes to toast the rice.
3. Pour in the chicken broth and white wine, stirring well to combine. Bring the mixture to a simmer, then lower the heat and let it cook until the liquid is mostly absorbed, about 5 7 minutes.
4. Add the fish stock to the pan, followed by the tomatoes, lemon juice, and peas. Season with salt and pepper to taste.
5. Nestle the shrimp, mussels, and clams on top of the rice mixture in a single layer. Cover the pan and let it cook until the seafood is cooked through and the rice is tender, about 10 12 minutes.
6. Remove the paella from heat and let it rest for a few minutes before garnishing with chopped parsley. Serve immediately.

Chef’s Insight

The key to a successful paella is a proper balance of flavors, a harmonious blend of spices, and high-quality ingredients. Don't skimp on the saffron or the quality of your seafood.

Notes

Feel free to adjust the seasonings and ingredients according to your personal preferences.