🥘 Easy Seafood Paella (Serves 4)
Ingredients:
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 ½ cups short-grain rice (like Bomba or Arborio)
3 cups seafood stock (or chicken stock)
1/2 tsp smoked paprika + pinch of saffron (optional but authentic)
1 cup shrimp, peeled
1 cup mussels or clams, cleaned
1/2 cup peas (optional)
Salt, pepper, lemon wedges
Steps:
Sauté aromatics:
In a large skillet or paella pan, heat olive oil. Add onion and garlic, and sauté until softened (2–3 mins).
Toast the rice:
Add rice, paprika, and saffron. Stir to coat rice with oil and flavors (1–2 mins).
Add stock & simmer:
Pour in the stock. Bring to a boil, then reduce heat and simmer uncovered (don’t stir!) for about 10–12 minutes.
Add seafood:
Place shrimp and mussels/clams over the rice. Cover and cook another 10 minutes or until rice is tender and seafood is cooked.
Garnish & serve:
Sprinkle peas (if using), season with salt and pepper, and rest for 5 mins. Serve with lemon wedges.
Thanks for watching 🙂
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1 Comment
🥘 Easy Seafood Paella (Serves 4)
Ingredients:
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 ½ cups short-grain rice (like Bomba or Arborio)
3 cups seafood stock (or chicken stock)
1/2 tsp smoked paprika + pinch of saffron (optional but authentic)
1 cup shrimp, peeled
1 cup mussels or clams, cleaned
1/2 cup peas (optional)
Salt, pepper, lemon wedges
Steps:
Sauté aromatics:
In a large skillet or paella pan, heat olive oil. Add onion and garlic, and sauté until softened (2–3 mins).
Toast the rice:
Add rice, paprika, and saffron. Stir to coat rice with oil and flavors (1–2 mins).
Add stock & simmer:
Pour in the stock. Bring to a boil, then reduce heat and simmer uncovered (don’t stir!) for about 10–12 minutes.
Add seafood:
Place shrimp and mussels/clams over the rice. Cover and cook another 10 minutes or until rice is tender and seafood is cooked.
Garnish & serve:
Sprinkle peas (if using), season with salt and pepper, and rest for 5 mins. Serve with lemon wedges.