Ingredients:

  • 1 cup arborio rice
  • 1 lb (450g) mixed seafood (shrimp, mussels, and calamari)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups fish or chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp saffron threads (or turmeric for a budget option)
  • 1/2 cup frozen peas
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Gather all your ingredients. Rinse the seafood under cold water and set aside. If using frozen seafood, thaw it beforehand.
  2. Heat 2 tablespoons of olive oil in a large, wide skillet or paella pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it turns translucent. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.
  3. Add the arborio rice to the pan and stir well to coat the grains in oil. Toast the rice for about 2 minutes until slightly translucent.
  4. Pour in the fish or chicken broth and add the smoked paprika, saffron (or turmeric), salt, and pepper. Stir to combine. Bring the mixture to a simmer and reduce heat to low.
  5. Let the rice simmer for about 15-20 minutes without stirring to create a crispy bottom
  6. When the rice is nearly cooked, stir in the mixed seafood and cherry tomatoes, then sprinkle the frozen peas on top. Cover the pan with a lid or aluminum foil and cook for an additional 5-7 minutes or until the seafood is cooked through.
  7. Remove from heat and allow the paella to sit, covered, for about 5 minutes to meld the flavors. Garnish with chopped parsley and serve with lemon wedges.