👨‍🍳 作り方

1. 1

   Prepare the mixed seafood. If using mussels or clams, scrub them clean. If using squid, clean and cut into rings. Thaw any frozen seafood.

   💡 プロのコツ: Ensure all seafood is fresh or properly thawed.
2. 2

   In a large, deep skillet or paella pan, heat olive oil over medium heat. Add chopped onion and red bell pepper and sauté until softened, about 7-10 minutes.

   ⏱️ 10 minutes
3. 3

   Add minced garlic and smoked paprika, and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the Arborio rice and toast for 1-2 minutes until the edges of the grains look translucent.

   ⏱️ 2 minutes
5. 5

   Pour in the white wine and stir, scraping any bits from the bottom of the pan, until it has mostly evaporated.

   ⏱️ 3 minutes
6. 6

   Add the warmed broth, tomato paste, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for about 15 minutes, stirring occasionally.

   ⏱️ 15 minutes

   💡 プロのコツ: The rice should be starting to soften but still have a slight bite.
7. 7

   Add the mixed seafood to the pan. Stir gently to distribute. Cover and continue to cook for another 8-10 minutes, or until the seafood is cooked through and the rice is tender and has absorbed most of the liquid.

   ⏱️ 10 minutes

   💡 プロのコツ: Mussels and clams should have opened; discard any that remain closed.
8. 8

   Remove from heat, cover, and let it rest for 5 minutes before serving. Garnish generously with chopped cilantro and parsley.

   ⏱️ 5 minutes