Seafood Paella
Ingredients:
- 1 cup Arborio rice
- 3 cups vegetable broth
- 1/2 cup frozen peas
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shrimp, peeled and deveined
- 1 cup mussels, cleaned
- 1 tsp smoked paprika
- 1/2 tsp saffron threads (optional)
- 3 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Preparation Steps:
1. In a large paella pan or skillet, heat olive oil over medium heat.
2. Add the onion and garlic, and sauté until translucent.
3. Stir in the red bell pepper and cook for another 2 minutes.
4. Add the Arborio rice, smoked paprika, and saffron (if using). Stir to coat the rice.
5. Pour in the vegetable broth and bring to a simmer. Season with salt and pepper.
6. Reduce heat to low and cover. Cook for 15 minutes without stirring.
7. Add the shrimp and mussels, gently pressing them into the rice. Cover and cook for another 5-7 minutes until seafood is cooked.
8. Remove from heat and let it sit covered for an additional 5 minutes.
9. Garnish with peas, fresh parsley, and serve with lemon wedges.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins
Calories: 430 kcal per serving | Servings: 4 servings
Suggested Pairings: Serve with a fresh green salad and crusty bread for a complete meal.
#seafoodpaella #easydinner #homemade
Ingredients:
- 1 cup Arborio rice
- 3 cups vegetable broth
- 1/2 cup frozen peas
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shrimp, peeled and deveined
- 1 cup mussels, cleaned
- 1 tsp smoked paprika
- 1/2 tsp saffron threads (optional)
- 3 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Preparation Steps:
1. In a large paella pan or skillet, heat olive oil over medium heat.
2. Add the onion and garlic, and sauté until translucent.
3. Stir in the red bell pepper and cook for another 2 minutes.
4. Add the Arborio rice, smoked paprika, and saffron (if using). Stir to coat the rice.
5. Pour in the vegetable broth and bring to a simmer. Season with salt and pepper.
6. Reduce heat to low and cover. Cook for 15 minutes without stirring.
7. Add the shrimp and mussels, gently pressing them into the rice. Cover and cook for another 5-7 minutes until seafood is cooked.
8. Remove from heat and let it sit covered for an additional 5 minutes.
9. Garnish with peas, fresh parsley, and serve with lemon wedges.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins
Calories: 430 kcal per serving | Servings: 4 servings
Suggested Pairings: Serve with a fresh green salad and crusty bread for a complete meal.
#seafoodpaella #easydinner #homemade
Seafood Paella
Ingredients:
- 1 cup Arborio rice
- 3 cups vegetable broth
- 1/2 cup frozen peas
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shrimp, peeled and deveined
- 1 cup mussels, cleaned
- 1 tsp smoked paprika
- 1/2 tsp saffron threads (optional)
- 3 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Preparation Steps:
1. In a large paella pan or skillet, heat olive oil over medium heat.
2. Add the onion and garlic, and sauté until translucent.
3. Stir in the red bell pepper and cook for another 2 minutes.
4. Add the Arborio rice, smoked paprika, and saffron (if using). Stir to coat the rice.
5. Pour in the vegetable broth and bring to a simmer. Season with salt and pepper.
6. Reduce heat to low and cover. Cook for 15 minutes without stirring.
7. Add the shrimp and mussels, gently pressing them into the rice. Cover and cook for another 5-7 minutes until seafood is cooked.
8. Remove from heat and let it sit covered for an additional 5 minutes.
9. Garnish with peas, fresh parsley, and serve with lemon wedges.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins
Calories: 430 kcal per serving | Servings: 4 servings
Suggested Pairings: Serve with a fresh green salad and crusty bread for a complete meal.
#seafoodpaella #easydinner #homemade
