Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, finely chopped (approx. 1 cup / 150g)
  • 1 ripe tomato, grated (approx. 1 cup / 150g)
  • 1 teaspoon sweet smoked paprika (pimentón de la Vera) (5 ml)
  • Pinch of saffron threads
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 lb (450g) paella rice (such as Bomba or Calasparra)
  • 6 cups (1.4 liters) hot seafood broth
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 1 lb (450g) mussels, scrubbed and debearded
  • 1 lb (450g) clams, scrubbed
  • 1 lb (450g) scallops, patted dry
  • 1/2 lb (225g) calamari, cleaned and cut into rings
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 cup (100g) frozen peas, thawed
  • 1/4 cup (15g) chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Sauté onion, garlic, and bell pepper in olive oil until softened. Add grated tomato, paprika, and saffron; cook until thickened. Season with salt and pepper.
  2. Add rice to the pan and toast lightly, stirring constantly, until translucent.
  3. Pour in hot seafood broth and diced tomatoes. Stir gently to combine. Bring to a simmer.
  4. Artistically arrange shrimp, mussels, clams, scallops, and calamari over the rice. Press lightly into the rice.
  5. Reduce heat to low, cover (partially), and simmer gently until the rice is cooked through and the shellfish have opened (discard any that don't open). Do not stir!
  6. Stir in peas. Cover the pan and let rest for 5-10 minutes.
  7. Garnish with fresh parsley and serve immediately with lemon wedges.