Ingredients
Scale
- 2 cups of Bomba or Arborio rice
- 4 cups of seafood broth
- 1 cup of white wine
- 1 pound of clams, scrubbed
- 1 pound of mussels, scrubbed and debearded
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- 1/4 cup of olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Prepare all ingredients by rinsing clams and mussels, and chopping onion, garlic, and bell pepper.
- Heat seafood broth in a saucepan until warm.
- Sauté onion and garlic in olive oil until translucent, then add red bell pepper.
- Stir in rice, smoked paprika, and saffron until well coated.
- Add warm seafood broth and white wine, bring to a simmer and reduce heat.
- Arrange clams and mussels on top of the rice, cover, and cook until shells open.
- Remove from heat and let it rest for 5 minutes.
- Garnish with parsley and serve with lemon wedges.
Notes
- Use fresh seafood for best flavor.
- Let the paella rest to enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Seafood
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg