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Unleash your inner Spanish chef with a vibrant Seafood Paella that’s as picturesque as it is flavorful. Packed with the briny sweetness of clams, mussels, and shrimp, and accentuated by the golden touch of saffron, this dish is a feast for both the eyes and palate. Perfect for a festive gathering or a romantic dinner for two, it's a delightful experience that brings the warmth of Spain right to your table.
Heat 2 tablespoons of olive oil in a large, deep pan over medium heat.
Add 1 finely chopped onion and 3 minced garlic cloves, sautéing until soft.
Stir in 1 diced red bell pepper, cooking for another 5 minutes.
Add a pinch of saffron threads to release their color and aroma.
Pour in 2 cups of short-grain rice, stirring to coat with oil and spices.
Add 4 cups chicken broth, bring to a boil, then reduce to a simmer.
Arrange clams, mussels, and shrimp over the rice.
Cover and cook until the shellfish open and the shrimp are pink, around 15 minutes.
Stir in 1 cup of frozen peas, cooking for an additional 5 minutes.
Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges.
