Description
Discover how to make a delicious Saffron Seafood Paella Skillet at home with our easy-to-follow recipe. Impress your guests with this flavorful dish!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 1/2 cups Arborio rice (300 g)
- 1/2 teaspoon (3 ml) turmeric
- 4 cups beef broth (960 ml)
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1/2 pound shrimp, peeled and deveined (225 g)
- 1/2 pound (227 g) clams, cleaned
- 1/2 pound calamari rings (225 g)
- 1/2 cup frozen peas (75 g)
- 1 lemon, cut into wedges
- 2 tablespoons (30 ml) chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the finely chopped onion and diced red bell pepper to the skillet.
- Sauté until onions are translucent and peppers are softened, about 5 minutes.
- Stir in minced garlic and cook for another 1 minute.
- Add arborio rice to the skillet and stir to coat the grains in the oil.
- Sprinkle saffron threads over the rice and stir gently.
- Pour in chicken broth and stir to combine everything evenly.
- Add smoked paprika, salt, and black pepper to the skillet.
- Bring the mixture to a simmer, then reduce heat to low.
- Cover and cook for 15 minutes, stirring occasionally.
- Arrange shrimp, mussels, and squid rings over the rice.
- Cover again and cook for an additional 10 minutes until seafood is cooked through and mussels open.
- Stir in frozen peas and cook for 5 more minutes until peas are heated.
- Remove from heat and let it sit, covered, for 5 minutes.
- Garnish with chopped fresh parsley.
- Serve with lemon wedges on the side.
Notes
- For a more authentic taste, use seafood broth instead of beef broth for a richer flavor.
- Thoroughly clean the clams before adding them to remove any grit or sand.
- Enhance the color and flavor by adding a pinch of saffron threads to the dish.
