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Quick and Simple Seafood Paella: A Culinary Deligh

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– 1 cup of Arborio rice – 1/2 pound of large shrimp, peeled and deveined – 1/2 pound of mussels, cleaned and debearded – 1/2 pound of firm white fish (such as cod or tilapia), cut into chunk – 1/2 cup of chopped onion – 1/2 cup of diced bell peppers (red and green) – 2 cloves of garlic, minced – 2 tablespoons of olive oil – 1 teaspoon of smoked paprika – 1/2 teaspoon of saffron threads (soaked in 2 tablespoons of warm water) – 1 can (14 ounces) of diced tomatoe – 2 cups of chicken or vegetable broth – Salt and pepper to taste – Fresh parsley for garnish – Lemon wedges for serving


Prepare the Saffron Infusion: Start by soaking the saffron threads in 2 tablespoons of warm water. Allow them to infuse while you prepare the other ingredients. Sauté the Aromatics: Heat olive oil in a large paella pan or a wide skillet over medium heat. Add the chopped onions, diced bell peppers, and minced garlic. Sauté until the vegetables soften and become aromatic. Add the Rice and Spices: Stir in the Arborio rice and smoked paprika. Cook for a few minutes until the rice becomes translucent at the edges. Incorporate Saffron and Tomatoes: Pour the saffron infusion over the rice, and add the diced tomatoes (with their juices). Mix everything together to evenly distribute the saffron’s golden hue and the tomato’s flavor.

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