Spanish Seafood Paella

An aromatic paella with a generous portion of seafood, bell peppers, and delicate saffron. A classic Spanish dish that will grace any festive table.

Ingredients

• 1 tbsp Olive oil
• 1 pcs Onion
• 1 pcs Red bell pepper
• 1 pcs Yellow bell pepper
• 2 clove Garlic
• 250 g Paella rice
• 800 ml Vegetable broth
• 1 pinch Saffron
• 400 g Mixed seafood (frozen)
• 1 pcs Lemon
• 1 bunch Parsley

Instructions

1. Heat the olive oil in a large paella pan or skillet. Soften the diced onion over medium heat for 6–7 minutes until translucent. Add the diced bell peppers and minced garlic, and cook for another 2 minutes.
2. Stir in the paella rice and, stirring constantly, toast for 1 minute so the grains absorb the oil and become translucent.
3. Pour in the hot vegetable broth and add a pinch of saffron. Bring to a boil, then reduce the heat and cook uncovered over medium heat, stirring occasionally, for about 20 minutes until the rice is tender and has absorbed the liquid.
4. Add the thawed seafood mixture and freshly squeezed lemon juice. Cook for another 2 minutes, stirring, until the seafood is heated through.
5. Divide the paella among warm plates and generously garnish with fresh chopped parsley before serving.