Seafood Paella: Family Recipe

Ingredients:

2 cups short-grain rice
4 cups seafood broth
1 lb shrimp, peeled and deveined
1 lb mussels, scrubbed and debearded
1 lb clams, scrubbed
1 lb squid, cleaned and sliced into rings
1 onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon saffron threads
1/2 cup white wine
1/4 cup olive oil
Salt and pepper, to taste

Instructions:

Preheat a large paella pan over medium heat. Add olive oil and sauté the onions and red bell pepper until softened, about 5 minutes.
Add garlic, smoked paprika, and saffron threads. Cook for an additional minute while stirring. Add the rice and stir well to coat the grains with the sauce.
Add the white wine and allow the alcohol to evaporate, stirring occasionally. Add the seafood broth and stir well. Adjust the seasoning with salt and pepper to taste.
Once the broth reaches a boil, reduce the heat to medium-low and distribute the seafood evenly across the pan. Cook for approximately 15 minutes or until the rice is cooked through and the liquid has been absorbed. Depending on the size of the seafood, it may take slightly less or more time to cook.
Remove the pan from the heat and let it rest for 5 minutes. Garnish the paella with some fresh parsley and lemon wedges to serve.

Verdict and Serving Suggestions:

This seafood paella dish is a labor of love and a nod to tradition. The flavor of the seafood is perfectly balanced with the smoky and earthly taste of paprika and saffron. It is important to use seafood broth to give the paella that extra depth of flavor, but if you can’t find it, you can substitute it for a fish stock cube or vegetable broth.

This recipe can serve up to 6 people but can be adjusted to fit the size of the paella pan. Serve it in the center of the table and encourage your guests to mix the rice and seafood together. A squeeze of lemon juice on top will give it an extra zing. This paella dish is perfect for a family-style dinner or a relaxed evening with friends.