Paella with seafood and peas
3 servings
30 minutes
Seafood and pea paella is a vibrant dish of Spanish cuisine, born in sunny Valencia. Originally cooked by farmers over an open fire, paella has become a symbol of Mediterranean gastronomic heritage. Its rich flavor unfolds thanks to seafood—squid and mussels—that add tenderness and a hint of saltiness. Long-grain rice soaked in aromatic chicken broth acquires a soft and velvety texture. Bell pepper adds fresh sweetness, while green peas provide a light note of summer freshness. Butter enriches the dish, and cilantro and dill add zest. It’s the perfect treat for a soulful dinner that reveals the Spanish passion for food and life.
1
Thaw the seafood and prepare chicken broth. Melt butter in a heavy-bottomed pan and sauté the onion until soft, then add the garlic until fragrant.
- Mussels: to taste
- Chicken broth: 1 ml
- Butter: 80 g
- Onion: 1 piece
- Garlic: 3 cloves
2
Add squid rings to them and fry until lightly golden, then add the mussels. Simmer for 2-3 minutes.
- Squid: to taste
- Mussels: to taste
3
Then add the bell pepper and keep it on the heat for the same amount of time.
- Sweet pepper: 0.5 piece
4
Next, add the rice and pour in a small amount of broth; each time the broth evaporates, add more until the rice is cooked.
- Long grain rice: 1 glass
- Chicken broth: 1 ml
5
After that, add green peas, season with salt and pepper, and sprinkle with finely chopped herbs. Let it sit for 3-5 minutes.
- Canned green peas: to taste
- Coriander: 1 bunch
- Dill: 1 bunch