YOUR SOLIN GENERATED RECIPE
Vacation-Inspired Seafood Paella
Saffron-infused rice simmered with succulent shrimp and tender calamari, creating a vibrant and aromatic dish that captures the essence of a seaside escape.
INGREDIENTS
4 oz Shrimp
3 oz Calamari rings
0.17 cup Bomba rice
0.25 tbsp Extra virgin olive oil
0.25 cup Yellow onion
0.25 cup Red bell pepper
1 clove Garlic
0.25 cup Tomato puree
0.75 cup Seafood broth
0.13 tsp Saffron threads
0.25 tsp Smoked paprika
0.25 cup Frozen peas
0.25 tsp Sea salt
0.25 tsp Black pepper
1 wedge Lemon
PREPARATION
Heat the extra virgin olive oil in a wide skillet or paella pan over medium heat.
Add the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and translucent.
Stir in the minced garlic and smoked paprika, followed by the Bomba rice, stirring for one minute to lightly toast the grains.
Pour in the seafood broth and tomato puree, then add the saffron threads, sea salt, and black pepper.
Bring the liquid to a gentle simmer and arrange the shrimp and calamari rings evenly across the top of the rice.
Cook undisturbed for 15 to 18 minutes, allowing the rice to absorb the liquid and develop a slight crust on the bottom.
Scatter the frozen peas over the surface during the last 2 minutes of cooking to warm them through.
Remove from heat and serve immediately with a fresh lemon wedge for a bright finish.