Name: One-Pot Spanish Seafood Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, finely chopped; 1 red bell pepper, finely chopped; 3 garlic cloves, minced; 1 tsp smoked paprika; 1 cup Arborio rice; 2.5 cups low-sodium seafood broth; 1/4 tsp saffron threads; 1/2 lb large shrimp, peeled and deveined; 1/2 lb calamari rings; 1/2 cup frozen peas; 1/4 cup fresh parsley, chopped; 1 lemon, cut into wedges

Heat the olive oil in a large, wide skillet over medium heat. Add the chopped onion and red bell pepper, sautéing for about 5 minutes until they are soft and translucent.

Stir in the minced garlic and smoked paprika, cooking for another 1 minute until fragrant. Make sure not to burn the garlic, as this can make the dish bitter.

Add the rice to the skillet, stirring constantly for 2 minutes to toast the grains and coat them thoroughly with the flavorful oil.

Pour in the seafood broth and crumble the saffron threads directly into the liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer undisturbed for 15 minutes until the rice is mostly tender.

Uncover and arrange the shrimp, calamari, and frozen peas evenly over the top of the rice, pressing them down slightly. Cover again and cook for an additional 5 to 7 minutes, or until the shrimp turn pink and the calamari is tender.

Remove the skillet from the heat and let it rest, covered, for 5 minutes to let the flavors meld. Garnish with chopped fresh parsley and serve warm with fresh lemon wedges on the side.