Ingredients:
2 cups of Bomba rice
1/2 cup olive oil
1 onion, chopped
2 cloves of garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup of chicken broth
1 cup of seafood broth
2 cups of water
1/2 teaspoon saffron threads
1/2 pound of small clams, cleaned
1/2 pound of mussels, cleaned and debearded
1/2 pound of squid, cleaned and cut into rings
1/2 pound of shrimp, peeled and deveined
1/2 pound of scallops
Salt and pepper to taste
1/4 cup of chopped parsley
1/4 cup of chopped green beans
Instructions:
In a paella pan or large skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell peppers and sauté until softened, about 5 minutes.
Stir in the rice and continue to cook for 2-3 minutes, until the rice is lightly toasted.
Add the chicken broth, seafood broth, water, saffron threads, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add the clams, mussels, squid, shrimp, scallops, green beans, and season with salt and pepper to taste.
Increase the heat to medium-high and continue to cook until the seafood is cooked through and the rice is tender, about 10 minutes.
Remove from heat and let stand for 5 minutes before serving.
Garnish with chopped parsley before serving.
Nutritional Information (per serving):
Calories: 657
Protein: 39 g
Fat: 29 g
Carbohydrates: 60 g