Paella recipe done right! A Party in your Mouth!

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

seafood mix

🥗Healthier: grilled fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still offers a seafood flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and can be made economically.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still being versatile.

Slice 4 cloves of garlic and 3/4 cup of sweet onion.

Dice 1/2 tomato and slice 1/2 red bell pepper and 1/2 yellow bell pepper into small pieces.

Preheat a 14-inch paella pan and an 8-inch fry pan.

Add 1/4 cup of extra virgin olive oil to the pan and sauté onions and garlic for 1 minute.

Add the bell peppers and cover for 3 minutes.

In the 8-inch fry pan, add 3 cups of fish broth and bring to a boil.

Add 1/8 teaspoon of saffron to the fish broth.

After 23 minutes, add 1/2 cup of tomato sauce and 1 teaspoon of smoked paprika to the pan, along with sea salt and pepper.

Pour the fish broth into the paella pan and gently add medium grain rice, ensuring it is evenly distributed without stirring.

Cover the pan and cook for 3 minutes at medium temperature.

Add the shrimp, seasoned with sea salt and pepper, and mussels on top of the rice.

Cover and simmer for about 7 minutes, flipping the shrimp halfway through.

Crank the heat to high for 60 seconds to create a caramelized crust on the bottom, then remove from heat.

Add lemon and let it rest for 5-7 minutes before serving.

Garnish with freshly cut parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens