YOUR SOLIN GENERATED RECIPE
Spanish Seafood Paella with Saffron Rice
Saffron-infused rice simmered with succulent shrimp, mussels, and calamari in a fragrant tomato-pepper base for a vibrant and aromatic coastal feast.
INGREDIENTS
4 oz Shrimp
4 oz Mussels
2 oz Calamari rings
0.13 cup Bomba rice
0.13 tbsp Extra virgin olive oil
0.25 cup Yellow onion
0.25 cup Red bell pepper
2 cloves Garlic
0.25 cup Tomato puree
1 cup Seafood broth
0.13 tsp Saffron threads
0.5 tsp Smoked paprika
0.25 cup Frozen peas
0.25 tsp Sea salt
0.25 tsp Black pepper
1 wedge Lemon
PREPARATION
Heat olive oil in a wide, shallow pan over medium heat.
Sauté onion and red bell pepper until softened, about 5 minutes.
Stir in minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes until fragrant.
Add the rice and stir to coat each grain with the oil and tomato mixture.
Pour in the seafood broth and add saffron threads; bring to a boil, then reduce to a simmer.
Cook undisturbed for 10-12 minutes until most of the liquid is absorbed.
Nestle the shrimp, mussels, and calamari into the rice; cover and cook for 5-7 minutes until seafood is cooked through.
Sprinkle with peas and season with sea salt and black pepper.
Remove from heat, let rest for 5 minutes to develop the socarrat (crust), and serve with a fresh lemon wedge.