Ingredients

• 480 mls (2 cups) Spanish rice (Bomba or Calasparra rice)
• 450 gms (1 lb) Large shrimp
• 450 gms (1 lb) Mussels
• 450 gms (1 lb) Clams
• 450 gms (1 lb) Squid
• 1 Onion
• 1 Red bell pepper
• 3 Garlic cloves
• 2 Tomato
• 1 Saffron threads, pinch
• 1 tsp Paprika
• 240 mls (1 cup) Olive oil
• 960 mls (4 cups) Chicken broth

Instructions

1. Prepare all the seafood by cleaning and deveining shrimp, scrubbing mussels and clams, and slicing the squid into rings.
2. In a large paella pan, heat olive oil and sauté chopped onion, garlic, and red bell pepper until softened.
3. Add the chopped tomatoes, saffron threads, and paprika. Cook until tomatoes start to break down.
4. Stir in the rice and cook for 1-2 minutes to toast slightly.
5. Pour in the chicken broth and bring to a simmer. Add the seafood on top, arranging them evenly in the pan.
6. Cook on medium heat without stirring for about 20 minutes or until the rice is tender and the seafood is cooked through.
7. Remove from heat and let it rest for a few minutes before serving. Enjoy your delicious Paella de Marisco!