Spanish Seafood Paella

Ingredients

• •3 tablespoons olive oil
• •1 medium onion, diced
• •4 cloves garlic, minced
• •1 cup short-grain rice (bomba or arborio)
• •1 teaspoon saffron threads
• •3 cups seafood or chicken broth
• •1 red bell pepper, sliced
• •1 cup diced tomatoes
• •1 pound shrimp, peeled and deveined
• •1 pound mussels and clams, cleaned
• •1 cup green peas
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Heat olive oil in a large paella pan over medium heat. Sauté onion and garlic until softened, about 2 minutes.
2. 2Add rice and stir to coat with oil, cooking for 1-2 minutes until lightly toasted.
3. 3Steep saffron threads in warm broth, then pour into the pan with the rice. Stir once and do not stir again.
4. 4Add bell pepper, tomatoes, salt, and pepper. Bring to a simmer and cook for 15-18 minutes until rice is nearly tender.
5. 5Arrange shrimp, mussels, and clams on top of the rice, pushing them in slightly. Scatter peas over the seafood.
6. 6Continue cooking for 5-7 minutes until shrimp are pink, shells open, and rice is tender with a slight crust on the bottom.
7. 7Remove from heat, cover with foil, and let rest for 2 minutes. Discard any unopened shells before serving.

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