How to Make Saffron and Citrus Paella

Saffron and Citrus Paella combine the vibrant flavors of saffron and fresh citrus with Arborio rice, vegetables and seafood. It is cooked in one pan.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: roasting, slow cooking, steaming

Cuisine: Mediterranean, Moroccan, Spanish

Courses: dinner, lunch

Difficulty: Intermediate

Servings: 4

Calories: 380

Dietary: gluten-free, Mediterranean diet, pescetarian

Description

Saffron and Citrus Paella combine the vibrant flavors of saffron and fresh citrus with Arborio rice, vegetables and seafood. It is cooked in one pan.

Ingredients

2 tbsp olive oil
1 onion (diced)
2 cloves garlic (minced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 cup Arborio rice
1/2 tsp saffron threads
2 cups chicken broth
1/2 cup fresh citrus juice (orange, lemon, lime)
1 cup mixed seafood (shrimp, mussels, calamari)
salt and peper (to taste)
Chopped parsley (for garnish)

Instructions

1
PREPARE THE VEGETABLES
Dice the onion and mince the garlic finely. Cut the red and yellow bell peppers into small, even-sized pieces to ensure they cook evenly. Place the prepared vegetables in separate bowls.
Tip: Dicing vegetables to uniform sizes not only ensures even cooking but also makes the dish visually appealing.
2
BLOOM THE SAFFRON
Add 2 tablespoons of warm chicken broth and the saffron threads. Let the saffron bloom for at least 5 minutes. This process releases its vibrant color and aroma.
Tip: Always bloom saffron in warm liquid instead of adding it directly to the dish for maximum flavor and even distribution.
3
SAUTÉ THE VEGETABLES
Heat a large paella pan or skillet over medium heat. Add 2 tablespoons of olive oil and allow it to warm. Add the diced onion and garlic, sautéing for 2-3 minutes until they turn translucent. Stir in the red and yellow bell peppers and cook for 3-4 minutes until slightly softened.
Tip: Stir constantly to prevent the garlic from burning, as it can turn bitter if overcooked.
4
TOAST THE RICE
Add the Arborio rice to the pan with the vegetables. Stir frequently for 2-3 minutes to coat the grains in the oil and lightly toast them. This step enhances the rice's nutty flavor.
Tip: Toasting the rice before adding liquid helps it maintain its texture during cooking.
5
ADD THE BROTH AND SAFFRON
Pour 2 cups of chicken broth and the saffron blooms with the liquid. Stir the citrus juice (a mixture of orange, lemon, and lime) for a great flavor. Season with salt and pepper to taste. Reduce heat to medium-low and bring mixture to a gentle simmer, stirring occasionally.
Tip: Avoid over-stirring once the liquid is added to allow the rice to cook evenly and develop the desired slightly crispy bottom layer, known as "socarrat."
6
COOK THE SEAFOOD
After the rice has simmered for about 15 minutes and most of the liquid has been absorbed, nestle the mixed seafood (shrimp, mussels and calamari) into the rice. Cover the pan with a lid or foil and cook for 10-12 minutes until the seafood is fully cooked and the mussels have opened.
Tip: Discard any mussels that remain closed after cooking, as they may not be safe to eat.
7
GARNISH AND SERVE
Once the seafood is cooked and the rice is tender, remove the pan from the heat. Sprinkle chopped parsley generously over the paella for freshness and added color. Serve directly from the pan, offering lemon wedges on the side for an extra burst of citrus.
Tip: Allow the paella to rest for 5 minutes before serving to let the flavors meld and the socarrat form fully.

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