Seafood Paella

Ingredients:

• 1 cup Spanish Bomba rice (or any short-grain rice)
• 300g mixed seafood (such as shrimp, squid rings, and mussels)
• 1 onion, finely chopped
• 2 tomatoes, grated
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon smoked paprika
• A pinch of saffron threads
• 1 teaspoon paprika
• 4 cups seafood or chicken broth (hot)
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped, for garnish
• Lemon wedges for serving

Instructions:

1. Prepare the seafood and ingredients:

   • Clean and prepare the seafood as needed (peel shrimp, clean mussels, etc.). Keep them aside.
   • Heat the broth in a separate pot and keep it hot.

2. Cooking the base:

   • Heat olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onion and cook until softened.
   • Add the minced garlic and sliced bell peppers. Sauté for a few minutes until the peppers are tender.

3. Adding the rice and spices:

   • Stir in the grated tomatoes and cook for 2-3 minutes until they start to break down.
   • Add the smoked paprika, regular paprika, and saffron threads. Stir well to combine.

4. Cooking the rice:

   • Add the Bomba rice to the pan, spreading it evenly. Toast the rice for 1-2 minutes, stirring frequently.
   • Pour in the white wine (if using) and cook for another 1-2 minutes until the wine evaporates.

5. Adding the broth:

   • Gradually add the hot seafood or chicken broth to the pan, one ladleful at a time, spreading it evenly over the rice.
   • Stir gently to distribute the ingredients. Taste and season with salt and pepper as needed.

6. Arranging the seafood:

   • Once most of the broth has been added (reserve some if needed), arrange the seafood on top of the rice. Place shrimp, squid rings, and mussels with the hinge side down into the rice.

7. Simmering and finishing:

   • Reduce the heat to medium-low and let the paella simmer uncovered for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring the rice during this time to develop a crispy bottom layer (socarrat).
   • If the rice is still undercooked and the liquid is absorbed, add a bit more hot broth and continue cooking.

8. Resting and serving:

   • Remove the paella from heat and let it rest for a few minutes.
   • Garnish with chopped parsley and serve hot with lemon wedges on the side.

Enjoy this flavorful and vibrant Seafood Paella as a main dish, perfect for sharing with friends and family. Adjust the seafood and ingredients based on availability and preference for a personalized twist on this classic Spanish dish!