Easy Seafood Paella Recipe

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 4 cloves garlic (minced)
• 1 large onion (finely chopped)
• 1 red bell pepper (finely chopped)
• 300 grams short grain rice – medium grain rice works fine as well
• 1/2 teaspoon turmeric
• 1 teaspoon paprika
• 14 ounces canned chopped tomatoes
• 3 cups chicken stock
• 2 pinches saffron threads
• 12 large shrimp (peeled and deveined)
• 12 littleneck clams or mussels (scrubbed)
• 1/2 cup frozen peas (thawed)
• handful flat leaf parsley (roughly chopped)
• lemon wedges

INSTRUCTIONS

1. In a deep pan over medium high heat, add olive oil, garlic, onion and red bell pepper and cook for 3 minutes, until vegetables have softened.
2. Add rice, turmeric and paprika and stir well.
3. Add tomatoes, chicken stock and saffron, stir and bring to a boil.
4. Lower heat to a simmer, cover and cook for 20 minutes.
5. Spread shrimp, clams (or mussels) and green peas on top, cover and cook for another 10-15 minutes, until clams/mussels have opened and the shrimp are pink.
6. Turn the heat off and top paella with parsley.
7. Serve with lemon wedges on top.