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Seafood Paella

A vibrant and flavorful traditional Spanish dish featuring shrimp, mussels, and squid with Bomba rice, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup Bomba rice Ideal for absorbing flavors
  • 2 cups chicken or fish stock Use homemade or high-quality store-bought
  • 1/2 teaspoon saffron threads Provides color and flavor
  • 1 onion, chopped For the aromatic base
  • 2 cloves garlic, minced Adds depth of flavor
  • 1 cup tomatoes, diced Adds acidity and freshness
  • 200 g shrimp, peeled and deveined Fresh is best
  • 200 g mussels, cleaned Ensure they are fresh
  • 200 g squid, cleaned and sliced
  • 1 cup green peas For added sweetness
  • 2 tablespoons olive oil For sautéing
  • Salt and pepper, to taste
  • 1 lemon wedges for serving Enhances flavor when served
  • 1 tablespoon fresh parsley, chopped For garnish

Method
 

Preparation
  1. Heat the olive oil in a large paella pan over medium flame.
  2. Sauté the onion, garlic, and red bell pepper until they soften and become fragrant.
  3. Stir in the diced tomatoes, allowing the mixture to thicken for a few minutes.
  4. Add the Bomba rice and saffron, stirring for one more minute to infuse flavors.
  5. Pour in the stock, bringing it to a boil before reducing the heat to a simmer.
  6. Gently fold in the shrimp, mussels, squid, and peas.
  7. Season with salt and pepper according to your taste.
  8. Cook untouched for about 20 minutes, allowing the rice to soften and the seafood to fully cook.
  9. Remove from heat and cover the dish with a towel, letting it sit for an additional five minutes.
Serving
  1. Serve with lemon wedges and garnish with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze in freezer-safe bags. When reheating, add a splash of broth to restore moisture.