Description
A vibrant Spanish dish featuring saffron-infused rice with a mix of fresh seafood, vegetables, and spices.
Ingredients
Scale
- 2 cups short-grain rice
- 1 pound fresh shrimp, peeled and deveined
- 1/2 pound mussels, cleaned
- 1/2 pound clams, cleaned
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon saffron threads
- 4 cups fish stock
- 1/2 cup olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Heat olive oil in a large paella pan over medium heat.
- Add the onion, garlic, and bell pepper; sauté until softened.
- Stir in the rice and saffron, cooking for 2 minutes.
- Pour in the fish stock and bring to a simmer.
- Arrange the shrimp, mussels, and clams on top of the rice.
- Cook uncovered for 15-20 minutes until the rice is tender and seafood is cooked.
- Remove from heat and let rest for 5 minutes before serving with lemon wedges.
Notes
Use fresh seafood for the best flavor; adjust seasoning as needed.
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 55g
- Protein: 25g