Seafood Paella

Ingredients

• 2 cups of Bomba rice (or other short-grain rice)
• 4 cups of seafood or chicken broth
• 1 onion, finely chopped
• 4 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tomato, diced
• 1/2 cup of green peas
• 1/2 teaspoon of saffron threads
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• 1 pound of assorted seafood (such as shrimp, mussels, clams, and squid), cleaned and peeled
• 1/4 cup of olive oil
• Lemon wedges for serving
• Fresh parsley, chopped (for garnish)

Instructions

• In a small bowl, soak the saffron threads in a few tablespoons of warm water for about 10-15 minutes to release their flavor and color.
• Heat the olive oil in a large paella pan or skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent.
• Add the diced bell peppers and tomato to the pan, and cook for another 5 minutes until the vegetables are tender.
• Stir in the smoked paprika, soaked saffron threads (along with the soaking water), and green peas. Season with salt and pepper to taste.
• Add the Bomba rice to the pan and stir to coat it evenly with the vegetable mixture.
• Pour the seafood or chicken broth into the pan and bring it to a simmer. Cook the rice for about 15-20 minutes, stirring occasionally, until most of the liquid has been absorbed and the rice is almost tender.
• Arrange the assorted seafood on top of the rice in the pan. Cover the pan with a lid or aluminum foil and continue to cook for another 5-10 minutes, or until the seafood is cooked through and the rice is fully cooked and tender.
• Once the seafood is cooked, remove the paella from the heat and let it rest for a few minutes before serving.
• Garnish the Seafood Paella with chopped fresh parsley and serve it hot, with lemon wedges on the side.