Seafood Paella

Ingredients

• 1 1/2 cups Gluten-free paella rice (Bomba or Arborio)
• 1 lb Shrimp (peeled and deveined)
• 1 lb Mussels (scrubbed)
• 1 lb Clams (scrubbed)
• 1/2 lb Calamari (cleaned and sliced into rings)
• 4 cups Chicken broth (gluten-free)
• 1/2 teaspoon Saffron threads
• 3 tablespoons Olive oil
• 1/2 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1/2 Bell pepper (red or yellow, chopped)
• 1 cup Diced Tomatoes
• 1 teaspoon Smoked paprika
• to taste Salt
• to taste Black pepper
• 2 tablespoons Fresh parsley (chopped)

Instructions

1. 1

   In a small bowl, warm the chicken broth and add the saffron threads. Let it steep for at least 15 minutes.

2. 2

   Heat olive oil in a large paella pan or wide skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

3. 3

   Stir in the paella rice and smoked paprika. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.

4. 4

   Pour in the saffron-infused chicken broth and diced tomatoes. Season with salt and pepper to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.

5. 5

   Add the calamari, shrimp, mussels, and clams to the pan, nestling them into the rice. Cover and cook for another 10-12 minutes, or until the mussels and clams have opened and the shrimp is pink and cooked through. Discard any mussels or clams that do not open.

6. 6

   Remove from heat and let the paella rest for 5-10 minutes before serving. Garnish with fresh parsley.

7. 7

   Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.