Ingredients
Scale
- 2 cups Bomba or Arborio rice
- 4 cups chicken or seafood broth
- 1 cup diced tomatoes
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 bell pepper, sliced
- 1 teaspoon smoked paprika
- A pinch of saffron threads
- 12 large shrimp, peeled and deveined
- 1 cup mussels (optional)
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Heat olive oil in a large paella pan over medium heat. Sauté chopped onion and bell pepper until softened. Stir in minced garlic for an additional minute.
- Add rice to the pan and toast for about two minutes. Mix in diced tomatoes, smoked paprika, saffron threads, salt, and pepper.
- Gradually pour in the broth, bringing it to a boil. Reduce heat to simmer and cover the pan.
- Cook undisturbed for approximately 15 minutes. Place shrimp and mussels on top of the rice without stirring; cover again.
- Cook for another 5–8 minutes until seafood is cooked through. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg