Paella

Ingredients:

For the broth:

• 4 cups of chicken or seafood broth (homemade or store-bought)
• A pinch of saffron threads
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the paella:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup Arborio or Spanish short-grain rice
• 1/2 cup dry white wine
• 1/2 pound (250g) large shrimp, peeled and deveined
• 1/2 pound (250g) mussels, cleaned and debearded
• 1/2 pound (250g) clams, cleaned
• 1/2 pound (250g) squid, cleaned and sliced into rings
• 1/2 cup fresh or frozen peas
• Lemon wedges and fresh parsley for garnish

How to make that TastBurp

1. Start by preparing the broth. In a small saucepan, warm the chicken or seafood broth over low heat. Add a pinch of saffron threads, paprika, salt, and black pepper to the broth. Let it simmer gently while you prepare the rest of the dish.

2. In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until they become translucent.

3. Add the sliced bell peppers and continue to sauté for another 2-3 minutes until they begin to soften.

4. Stir in the Arborio or Spanish rice and cook for 1-2 minutes, stirring frequently, until the rice is well-coated with the oil and starts to become translucent around the edges.

5. Pour in the white wine and cook for a couple of minutes until it has mostly evaporated.

6. Begin adding the prepared saffron-infused broth, one ladleful at a time, while stirring continuously. Allow the liquid to be absorbed before adding more. Continue this process for about 15-20 minutes, or until the rice is almost cooked but still slightly firm to the bite.

7. Gently nestle the seafood (shrimp, mussels, clams, and squid) into the partially cooked rice. Arrange them evenly throughout the pan. Add the peas on top.

8. Cover the pan with a lid or aluminum foil and simmer for an additional 10-15 minutes, or until the seafood is fully cooked, the mussels and clams have opened, and the rice is tender but not mushy. Discard any unopened mussels or clams.

9. Remove the paella from heat and let it rest, covered, for 5 minutes.

10. Garnish the paella with lemon wedges and fresh parsley before serving. Serve it directly from the paella pan if possible, as this is traditional.