RecipeDelish

Ingredients

• 1½ cups bomba or arborio rice
• 4 cups chicken or seafood stock
• 1 lb mussels, scrubbed
• ½ lb large shrimp, peeled and deveined
• ½ lb calamari rings
• 1 cup frozen peas
• 1 red bell pepper, sliced
• 1 onion, diced
• 4 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• ½ tsp saffron threads
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lemon, cut into wedges

Steps

1. Warm the stock with the saffron and keep it at a gentle simmer.
2. Heat the olive oil in a wide paella pan or large skillet and soften the onion, bell pepper and garlic, about 5 minutes.
3. Stir in the rice, paprika, salt and pepper until the grains are coated and glossy.
4. Add the tomatoes and the hot stock, spread the rice evenly and bring to a simmer. Do not stir from here on.
5. After 15 minutes, nestle in the shrimp, calamari and peas. Cook 10 minutes more.
6. Tuck in the mussels hinge-side down, cover and cook 5-8 minutes until they open. Discard any that stay closed.
7. Rest 5 minutes off the heat, then serve with lemon wedges.