Easy Spanish Paella

If you’re looking for a flavorful and vibrant dish that’s also approachable, this easy Spanish paella is the perfect recipe.

Combining saffron-scented rice with a mix of seafood, chicken, and colorful vegetables, this simplified version captures the essence of Spain’s beloved dish without requiring special equipment or advanced techniques.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 medium tomatoes, grated or finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric or saffron threads (soaked in 2 tablespoons of warm water)
• 1 ½ cups arborio or Bomba rice
• 3 cups water
• ½ cup frozen peas
• 1 pound mixed seafood (shrimp, mussels, squid)
• 1 cup cooked chicken or chorizo slices
• Salt and pepper, to taste
• Fresh parsley and lemon wedges, for garnish

Instructions:

1. Heat olive oil in a large skillet or paella pan over medium heat.
2. Sauté the onion and red bell pepper until soft, about 5 minutes.
3. Stir in garlic, tomatoes, smoked paprika, and saffron (or turmeric) with its water.
4. Cook until the mixture thickens, about 5 minutes.
5. Add rice and stir to coat it in the tomato mixture.
6. Pour in the water, bring to a boil, then reduce heat to medium-low.
7. Simmer uncovered for 15 minutes without stirring.
8. Scatter peas, seafood, and cooked chicken or chorizo over the top.
9. Cover loosely with foil or a lid and cook for another 10 minutes, or until the rice is tender and the seafood is cooked through.
10. Remove from heat and let rest for 5 minutes.
11. Garnish with parsley and serve with lemon wedges.