Looking for a vibrant and flavorful dish to impress your guests? Seafood Paella Valenciana Ingredients: - 2 cups short-grain rice - 4 cups seafood stock - 1 cup small shrimp, peeled and deveined - 1 cup calamari rings - 1 cup mussels, cleaned - 1 onion, finely chopped - 2 garlic cloves, minced - 1 red bell pepper, diced - 1 cup green peas - 1 tsp smoked paprika - 1/2 tsp saffron threads - 3 tbsp olive oil - Salt to taste - Fresh parsley, chopped for garnish - Lemon wedges for serving Preparation Steps: 1. In a large paella pan or skillet, heat olive oil over medium heat. 2. Add the chopped onion and sauté until translucent, about 3-4 minutes. 3. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes. 4. Add the rice and smoked paprika, stirring to coat the rice in the flavors. 5. Pour in the seafood stock and add the saffron threads, bringing it to a gentle simmer. 6. Cook for about 10 minutes, then add the shrimp, calamari, and mussels, distributing evenly. 7. Sprinkle the green peas on top, reduce the heat, and cover, cooking for another 10-15 minutes until the liquid is absorbed and seafood is cooked. 8. Remove from heat and let it sit for a few minutes before garnishing with fresh parsley. 9. Serve with lemon wedges on the side for an extra burst of flavor. Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins Calories: 500 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a fresh green salad and crusty bread for a complete meal. #seafoodpaella #flavorfuldishes #foodie

Spanish Paella Valenciana – Traditional Seafood and Meat Rice A classic Spanish dish originating from Valencia, Paella Valenciana combines rice with a variety of seafood, meats, vegetables, and saffron for a rich, flavorful meal. Ingredients (Serves 4): * 200g chicken thighs, cut into pieces * 150g rabbit meat (optional), cut into pieces * 150g prawns * 150g mussels, cleaned * 1 onion, chopped * 1 red bell pepper, sliced * 2 tomatoes, grated * 2 cups bomba or short-grain rice * 4 cups chicken broth * 1 tsp saffron threads * 2 cloves garlic, minced * Olive oil, salt, pepper, fresh parsley Instructions: 1. Heat olive oil in a paella pan. Brown chicken and rabbit pieces, set aside. 2. Sauté onion, garlic, and bell pepper until soft. Add tomatoes and cook down. 3. Add rice and saffron, stirring to coat. Return meats to pan. 4. Pour in broth, simmer without stirring for 15 minutes. 5. Add prawns and mussels on top, cook until seafood is done and rice is tender (about 10 minutes). 6. Garnish with parsley and serve. Spanish Tip: Create a crusty socarrat by increasing heat during the last few minutes without stirring.

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

Seafood Paella Ingredients: - 2 cups short-grain rice - 4 cups seafood broth - 1 lb mixed seafood (shrimp, mussels, calamari) - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, chopped - 1 cup frozen peas - 2 tomatoes, chopped - 1 tsp smoked paprika - 1/2 tsp saffron threads - 3 tbsp olive oil - Salt and pepper to taste - Fresh parsley, for garnish - Lemon wedges, for serving Preparation Steps: 1. Heat olive oil in a large skillet over medium heat. 2. Sauté the onion and bell pepper until soft, about 3-4 minutes. 3. Add garlic and cook for another minute. 4. Stir in the chopped tomatoes, smoked paprika, and saffron, cooking for 2 minutes. 5. Add the rice and stir well to coat it with the mixture. 6. Pour in the seafood broth and bring to a boil. 7. Reduce heat, season with salt and pepper, and simmer covered for 15 minutes. 8. Gently place the mixed seafood on top of the rice, cover, and cook for another 5-7 minutes or until seafood is cooked through. 9. Remove from heat and let it sit for 5 minutes before serving. 10. Garnish with fresh parsley and serve with lemon wedges. Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins Calories: 400 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side salad or crusty bread for a complete meal. #seafoodpaella #easyrecipes #deliciousdinner

Portuguese Arroz de Marisco – Seafood Rice A rich, creamy seafood rice from coastal Portugal, similar to a soupy paella, filled with shrimp, clams, mussels, and sometimes crab, infused with tomato and garlic. Ingredients (Serves 4): * 300g medium-grain rice * 300g shrimp * 200g clams * 200g mussels * 1 onion, chopped * 2 garlic cloves, minced * 2 tomatoes, grated * 100ml white wine * Olive oil, parsley, bay leaf, salt, pepper Instructions: 1. Sauté onion and garlic in olive oil. Add tomatoes and cook until thickened. 2. Add rice, wine, and 600ml hot water or seafood stock. Add bay leaf. 3. Cook for 10 minutes, then add shellfish. Simmer until rice is al dente and seafood cooked. 4. Garnish with parsley and serve hot and slightly soupy. Portuguese Tip: Drizzle with a few drops of piri-piri oil or lemon for brightness.