Looking for a vibrant dish to impress your guests? This Saffron Paella with Seafood is not only visually stunning but also bursting with flavors that will take your dinner parties to the next level. Perfectly cooked seafood combined with saffron-infused rice makes this dish a true culinary masterpiece.
Ingredients
- 2 cups short-grain rice
- 4 cups seafood stock
- 1/2 teaspoon saffron threads
- 200g shrimp, peeled and deveined
- 200g mussels, cleaned
- 200g squid, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tomato, diced
- 1 teaspoon paprika
- 1/2 cup green peas
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
Step 1:
In a small bowl, soak saffron threads in 2 tablespoons of warm seafood stock.
Step 2:
Heat olive oil in a large paella pan over medium heat.
Step 3:
Add onion and garlic; sauté until translucent.
Step 4:
Stir in bell pepper and tomato; cook for about 5 minutes.
Step 5:
Add rice and paprika, stirring to coat the rice in the mixture.
Step 6:
Pour in the seafood stock and saffron mixture; bring to a boil.
Step 7:
Reduce heat to low and simmer uncovered for 15 minutes.
Step 8:
Add shrimp, mussels, and squid; stir gently to combine.
Step 9:
Sprinkle in green peas; cover and cook for an additional 10 minutes until seafood is cooked.
Step 10:
Remove from heat; let it sit covered for 5 minutes.
Step 11:
Garnish with fresh parsley and serve with lemon wedges.
Pairings
- Fresh Green Salad: A light salad with mixed greens and a citrus vinaigrette pairs wonderfully with the richness of the paella.
- Crusty Bread: Serve with slices of crusty bread to soak up the delicious saffron-infused broth.
Storage Tips
- Store any leftover paella in an airtight container in the refrigerator for up to 3 days.
- For longer storage, consider freezing the paella, but be aware that seafood may lose some texture when thawed.