This traditional Spanish dish features saffron-infused rice and a variety of fresh seafood, including shrimp, mussels, clams, and calamari. The flavors are savory and rich, with a hint of smokiness from the paprika. It's ideal for a special occasion or dinner party because it's sure to impress your guests.
Instructions: Soak the saffron threads in 1/2 cup warm chicken broth for 10 minutes in a small bowl. Heat the olive oil in a large paella pan or deep skillet over medium heat. Cook until the onion and garlic are softened, about 5 minutes. Cook for another 5 minutes after adding the sliced red bell peppers to the pan. Stir the rice in the pan to coat it with the oil and vegetables. Pour in the white wine and stir until it's all gone. Stir in the smoked paprika, salt, and black pepper until well combined. Stir in the remaining 3 1/2 cups chicken broth and the saffron-infused broth to combine. Cook for 10 minutes after bringing the mixture to a simmer. On top of the rice mixture, arrange the shrimp, mussels, clams, and calamari. Cook for another 15-20 minutes, or until the rice is tender and the seafood is cooked through, covered with a tight-fitting lid. Remove the pan from the heat and set aside for 5 minutes to cool. Serve with wedges of lemon for squeezing over the top.
Spanish Seafood Paella with Saffron Rice
