Seafood Paella

Ingredients

• •3 tablespoons olive oil
• •1 medium onion, diced
• •4 cloves garlic, minced
• •2 cups short-grain rice (arborio or bomba)
• •1 teaspoon saffron threads
• •4 cups seafood or chicken broth
• •1 pound large shrimp, peeled and deveined
• •1 pound mussels, cleaned
• •1 cup diced bell pepper
• •1 teaspoon smoked paprika
• •1/2 cup white wine
• •to taste salt and black pepper
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Heat olive oil in a large paella pan over medium heat, then sauté diced onion and bell pepper until softened, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
2. 2Steep saffron threads in 1/4 cup of warm broth for 5 minutes to release color and flavor.
3. 3Stir in rice and smoked paprika, cooking for 2 minutes while stirring constantly to lightly toast the grains.
4. 4Pour in white wine and stir until mostly absorbed, then add the remaining broth along with the saffron mixture. Bring to a simmer and cook uncovered for 15-18 minutes without stirring, until rice is nearly tender.
5. 5Nestle shrimp and mussels into the rice, season with salt and pepper, and continue cooking for 5-7 minutes until shrimp turns pink and mussels open (discard any unopened mussels).
6. 6Remove from heat, cover loosely with foil, and let rest for 5 minutes to allow flavors to meld.
7. 7Garnish with fresh parsley and serve directly from the pan.

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