Marias Paella
Ingredients:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 1/2 cups Arborio or short-grain rice
3 cups chicken broth
1/2 tsp saffron threads optional
1 tsp smoked paprika
1/2 tsp ground turmeric for color, optional
Salt and pepper, to taste
1/2 lb shrimp, peeled and deveined
1/2 lb mussels, scrubbed
1/2 lb chicken breast, diced
1/2 cup frozen peas
1 lemon, cut into wedges for garnish
Fresh parsley, chopped for garnish
Instructions:
1 In a large paella pan or wide skillet, heat olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until softened, about 5-7 minutes.
2 Stir in the rice and cook for 2 minutes until it is slightly toasted.
3 Add the chicken broth, saffron, smoked paprika, turmeric, salt, and pepper. Bring to a simmer, uncovered, and cook for 10-15 minutes until the rice begins to absorb the liquid.
4 Add the chicken, shrimp, mussels, and peas. Arrange them evenly over the rice. Cover and cook for an additional 10-15 minutes, or until the seafood is cooked through and the rice is tender.
5 Remove from heat, and let rest for 5 minutes before serving.
6 Garnish with lemon wedges and fresh parsley before serving.
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