Spanish Seafood Paella with Saffron Aroma: A Michelin-Star Experience at Home

Allergens

Seafood, Gluten (may contain traces)

Ingredients

• 1 cup Arborio rice
• 2 cups Seafood or fish stock
• 1/2 cup White wine
• 1 Medium onion, finely chopped
• 1 Garlic clove, minced
• 1 Green bell pepper, sliced
• 1 Red bell pepper, sliced
• 1 Cup Cherry tomatoes, halved
• 1/2 Cup Peas, fresh or frozen
• 1/2 Cup Artichoke hearts, canned or jarred
• 1/4 Pound Shrimp, peeled and deveined
• 1/4 Pound Mussels, scrubbed and debearded
• 1/4 Pound Scallops, sliced
• 1/2 Cup Saffron threads, lightly crushed
• 1/4 Cup Extra virgin olive oil
• 1/4 Cup Fresh parsley, chopped
• 1 Bay leaf
• 1/2 Teaspoon Smoked paprika
• 1/2 Teaspoon Ground cumin
• Salt and pepper, to taste

Instructions

1. In a large paella pan or deep skillet, heat the olive oil over medium heat. Add the onion, garlic, green and red bell peppers, and sauté until softened. Stir in the Arborio rice, coating the grains with the oil and vegetables. Pour in the white wine and cook until absorbed. Gradually add the seafood or fish stock while continuously stirring to prevent sticking.

Chef’s Insight

To achieve a perfect paella, maintain constant heat without stirring the rice once it has been added. This will create the characteristic "socarrat" at the bottom of the pan.

Notes

Adjust the recipe to your taste by adding more or less of certain ingredients, such as shrimp or scallops.