One-Pot Spanish Seafood Rice Recipe

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

Stir in the minced garlic, smoked paprika, and crumbled saffron threads, cooking for 1 minute until highly fragrant. Add the crushed tomatoes and cook for another 3 minutes, stirring constantly, until the mixture thickens and turns a deep, rich red color.

Add the Bomba rice to the skillet, stirring well to coat every grain in the flavorful tomato and spice mixture for about 2 minutes. Pour in the warm seafood stock and stir gently once to distribute the rice evenly across the pan.

Bring the liquid to a boil, then reduce the heat to medium-low. Let the rice simmer uncovered and undisturbed for 15 minutes, allowing the rice to absorb the liquid and develop a slight crust at the bottom of the pan.

Scatter the shrimp, calamari rings, and frozen peas evenly over the top of the rice, pressing them down gently into the liquid. Cover the skillet with a tight-fitting lid and cook for another 5 to 7 minutes, or until the shrimp are pink and opaque and the calamari is tender.

Remove the pan from the heat and let it rest, covered, for 5 minutes before serving. Garnish generously with fresh chopped parsley and serve directly from the pot with lemon wedges on the side for squeezing.