Seafood Paella

Malzemeler

• 300 g Bomba or short-grain rice
• 200 g Shrimp
• 200 g Mussels
• 150 g Calamari
• 1 pinch Saffron threads
• 800 ml Fish broth
• 1 medium Onion
• 1 medium Bell pepper
• 80 g Peas
• 3 tbsp Olive oil
• 1 medium Lemon

Talimatlar

1. 1

   Steep saffron in warm broth.

2. 2

   Sauté onion and pepper in olive oil in a wide pan.

3. 3

   Add rice and toast 2 minutes. Pour in saffron broth.

4. 4

   Arrange calamari and cook 10 minutes without stirring.

5. 5

   Nestle in shrimp and mussels. Add peas. Cook 10 more minutes.

6. 6

   Let rest 5 minutes. Serve with lemon wedges.