Barcelona-Style Seafood Paella with Saffron Rice

Ingredients

• 1 cup paella rice (e.g., Bomba or Arborio)
• 2 tbsp olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1/2 cup diced tomatoes
• 1/2 tsp smoked paprika
• Pinch of saffron threads, soaked in 2 tbsp warm water
• 3 cups seafood or chicken broth, warmed
• 8–10 mussels, cleaned
• 6 large shrimp, peeled and deveined
• 1/2 cup squid rings
• Salt and pepper, to taste
• Fresh parsley and lemon wedges, for garnish

Instructions

1. Heat olive oil in a paella pan or wide skillet over medium heat. Sauté onion, garlic, and bell pepper until softened.

2. Stir in diced tomatoes and paprika. Cook until the mixture thickens slightly.

3. Add rice and stir to coat with the tomato mixture. Pour in saffron water and warm broth. Season with salt and pepper.

4. Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered for 15 minutes—do not stir.

5. Arrange shrimp, mussels, and squid over the rice. Cover with foil and simmer for another 10–15 minutes until seafood is cooked and rice is tender.

6. Let rest for 5 minutes. Garnish with chopped parsley and lemon wedges.

7. Serve directly from the pan.

Notes

• Use authentic Bomba rice for best texture
• Avoid stirring after adding broth to create a traditional socarrat (crispy rice bottom)
• Optional: add clams or fish fillets for extra variety
• Best served hot and fresh for maximum flavor