Seafood Paella

Paella is a Spanish rice dish, more specifically from the Valencia region, which is considered its birthplace. Traditionally, paella is cooked outdoors over an open fire in a special wide, shallow pan with two handles. Short-grain rice is used, and saffron is an essential spice 

Ingredients

• 300 g rice (I used arborio)

• 1 large onion

• 3 garlic cloves

• 1 large tomato

• 500–700 ml hot fish broth (can be substituted with vegetable broth or water)

• 300 g mixed seafood (thawed)

• 100 g frozen green peas

• a pinch of saffron

• 1 tsp turmeric

• 1 tsp paprika

• salt

• olive oil for frying

• parsley and lemon for serving

Steps

1. Dice the onion and finely chop the garlic

2. Blanch the tomato, peel it, and cut into small cubes

3. Soak the saffron in 1 cup of hot broth, thaw and rinse the seafood

4. Sauté the onion in olive oil until translucent

5. Add garlic and cook for about 1 minute

6. Add the tomato and cook, stirring, for a few minutes

7. Add the rice and cook, stirring, for a few more minutes

8. Add spices and salt

9. Pour in the saffron broth and the remaining broth (about 500 ml total)

10. Cover and cook on low heat for about 20 minutes

11. If the rice seems dry, add up to 200 ml more broth

12. Add seafood and green peas, mix and cook for another 10 minutes

Serve garnished with parsley and lemon wedges