YOUR SOLIN GENERATED RECIPE
Golden Saffron Seafood Paella
Saffron-infused rice simmered with succulent shrimp and crisp bell peppers for a vibrant, aromatic feast that captures the essence of the Mediterranean.
INGREDIENTS
7 oz Raw shrimp
0.25 cup Bomba rice
0.5 tbsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Frozen peas
0.25 cup Onion
2 cloves Garlic
0.5 cup Canned crushed tomatoes
0.75 cup Seafood stock
0.25 tsp Saffron threads
0.5 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
1 slice Lemon
PREPARATION
Heat the extra virgin olive oil in a wide skillet or paella pan over medium heat.
Sauté the diced onion and red bell pepper until the onion is translucent and the peppers are slightly softened.
Stir in the minced garlic, smoked paprika, and crushed tomatoes, cooking for 2 minutes until fragrant.
Add the dry Bomba rice to the pan, stirring to coat every grain with the tomato and spice mixture.
Pour in the seafood stock and add the saffron threads, sea salt, and black pepper, stirring once to distribute.
Bring the liquid to a boil, then reduce the heat to low and simmer undisturbed for 15 minutes.
Arrange the raw shrimp and frozen peas evenly over the top of the rice, pressing them down slightly into the liquid.
Cover the pan and cook for another 5 to 7 minutes until the shrimp are pink and the liquid is fully absorbed.
Garnish the paella with fresh chopped parsley and serve immediately with a lemon wedge for a bright finish.