Scrumptious Spanish Seafood Paella Recipe for the Whole Family

Allergens

Shellfish, Shrimp

Ingredients

• 1 cup Arborio rice
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb clams, cleaned
• 1 cup chicken broth
• 1 cup white wine
• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1/2 tsp saffron threads
• 1 pinch of paprika
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pan over medium heat, warm the olive oil. Add the onion, garlic, bell pepper, salt, and black pepper. Sauté until tender.
2. Stir in the saffron threads and paprika. Cook for 1 minute.
3. Add the Arborio rice, stirring to coat the grains with the seasoned oil.
4. Pour in the chicken broth and white wine. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 18 minutes.
6. Stir in the shrimp, mussels, clams, and cherry tomatoes. Cover and cook for an additional 5 7 minutes or until seafood is cooked through and mussels/clams have opened.
7. Remove from heat and let it rest for 5 minutes before serving.
8. Garnish with fresh parsley and enjoy!

Chef’s Insight

To get that authentic Spanish flavor, use high-quality saffron threads and fresh seafood.

Notes

Ensure you use fresh seafood for the best results. You can adjust the wine to broth ratio according to your preference.