Spanish Seafood Paella – A Flavorful, Vibrant Dish

Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the chopped onion and red bell pepper. Sauté for 5-7 minutes, until softened and fragrant. Add the minced garlic and cook for another minute.
Prepare the Rice:

Stir in the rice, smoked paprika, saffron (with its soaking water), sweet paprika, salt, and black pepper. Toast the rice for 2-3 minutes, stirring constantly, to allow the rice to absorb the flavors.
Add the Liquids:

Pour in the seafood stock and white wine (if using). Stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cover the pan. Let the rice cook for about 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Cook the Seafood:

While the rice cooks, prepare the seafood. In a separate pan, heat a bit of olive oil over medium-high heat. Add the shrimp, mussels, calamari, and fish chunks. Sauté for 5-7 minutes until the shrimp turns pink, the mussels open, and the fish is cooked through. Set the seafood aside.
Combine and Garnish:

Once the rice is cooked, gently stir in the cooked seafood, green peas (if using), and fresh parsley. Cover and let the paella rest for 5 minutes to allow the flavors to meld.
Serve:

Serve the paella with lemon wedges on the side for squeezing over the top. Garnish with additional parsley, if desired.
Serving and Storage Tips: