Spanish 45 min

Seafood Paella

Name: Seafood Paella
Total time: 45 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 2 cups bomba or Arborio rice; 1 lb large shrimp, peeled; 1 lb mussels, scrubbed; 1/2 lb squid rings; 1/4 cup olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 red bell pepper, diced; 1 can (14 oz) crushed tomatoes; 4 cups seafood or chicken broth; Generous pinch of saffron soaked in 1/4 cup warm broth; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; Salt and black pepper; Fresh parsley and lemon wedges for serving

seafoodgluten-freedairy-freehigh-protein

Ingredientsfor 2

480

Cal

38g

Protein

54g

Carbs

12g

Fat

12 cups bomba or Arborio rice
21 lb large shrimp, peeled
31 lb mussels, scrubbed
41/2 lb squid rings
51/4 cup olive oil
61 large yellow onion, diced
74 cloves garlic, minced
81 red bell pepper, diced
91 can (14 oz) crushed tomatoes
104 cups seafood or chicken broth
11Generous pinch of saffron soaked in 1/4 cup warm broth
121 teaspoon smoked paprika
131 teaspoon sweet paprika
14Salt and black pepper
15Fresh parsley and lemon wedges for serving

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Instructions

1
Heat olive oil in a 15-inch paella pan or very large skillet over medium-high heat. Cook onion and bell pepper for 6 minutes. Add garlic, smoked paprika, and sweet paprika. Cook 1 minute. Add crushed tomatoes. Cook 5 minutes until a thick paste forms.
2
Add rice and stir to toast in the pan for 2 minutes. Add broth and saffron. Season with salt. Distribute rice evenly across the pan — do not stir again after this point. Bring to a boil, then reduce to medium-low.
3
Cook uncovered for 10 minutes. Arrange shrimp, squid, and mussels over the rice, pressing them slightly into the liquid. Cook for another 10–12 minutes until rice is done and the liquid is absorbed. The bottom should form a golden, crispy crust called 'socarrat' — this is the prize. Rest 5 minutes. Garnish with parsley and lemon.