Traditional Spanish Paella
A classic Spanish dish from the Valencia region, made with saffron-infused rice and a variety of seafood. This gluten-free version is perfect for a seafood lover's dinner.
Ingredients
- ●1 cup Saffron-infused rice
- ●1 pound Shrimppeeled and deveined
- ●1 pound Musselsscrubbed and debearded
- ●1 pound Clamsscrubbed
- ●1 dozen Oystersshucked
- ●1/2 pound Spanish chorizosliced
- ●2 tablespoons Olive oil
- ●2 cloves Garlicminced
- ●1 can Tomatodiced
- ●1 teaspoon Paprika
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the sliced chorizo and cook until browned, about 2-3 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the diced tomato and cook for 2 minutes.
- 5
Add the mussels, clams, and shrimp, and cook until the seafood is lightly browned, about 2-3 minutes.
- 6
Add the saffron-infused rice to the pan and stir to coat the rice with the oil and mix with the seafood.
- 7
Add 4 cups of water to the pan and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
- 9
Stir in the smoked paprika and season with salt and black pepper to taste.
- 10
Serve the paella hot, garnished with lemon wedges and chopped fresh parsley.
- 11
Cook to an internal temperature of 165°F (74°C) for the seafood.