Paella is a traditional Spanish rice dish filled with meat, seafood or a combination of both. It is filling, flavorful and hits just about every food group on the pyramid for a balanced meal. This Mediterranean recipe will totally transport you to Spain—if you can’t physically be there, you may as well eat like you are. Pair with a glass of Albariño or a Spanish rosé. We can’t wait to hear how much you and your family enjoyed this recipe.
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 300g short grain rice
- ½ tsp turmeric
- 1 tsp paprika
- 1 (14 oz) can chopped tomatoes
- 3 cups chicken stock
- 2 pinches saffron threads
- 12 large shrimp, peeled and deveined
- 12 littleneck clams or mussels, scrubbed
- ½ cup frozen peas, thawed
- Handful flat leaf parsley, roughly chopped
- Lemon wedges
- In a deep pan over medium high heat, add olive oil, garlic, onion and red bell pepper and cook for 3 minutes, until vegetables have softened. Add rice, turmeric and paprika and stir well. Add tomatoes, chicken stock and saffron, stir and bring to a boil.
- Lower heat to a simmer, cover and cook for 20 minutes.
- Spread shrimp, clams (or mussels) and green peas on top, cover and cook for another 10-15 minutes, until clams (or mussels) have opened and the shrimp are pink.
- Turn the heat off and top paella with parsley.
- Serve with lemon wedges on top.