Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup bell pepper (mixed colors), diced
  • 1 cup Arborio rice (or Bomba rice, if available)
  • 4 cups low-sodium seafood stock
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads (optional)
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup sweet corn (fresh or frozen)
  • 1 lb Northwest seafood mix (e.g., salmon, halibut, shrimp, and clams)
  • 1/2 cup frozen peas
  • 1 lemon (juiced and zested)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Begin by gathering all ingredients and chopping the onion, garlic, bell peppers, asparagus, and any other seafood as needed.
  2. In a large, deep skillet or a traditional paella pan, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking for about 5 minutes or until soft. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the Arborio rice to the skillet, stirring constantly for 2-3 minutes to coat the rice in the oil and toast it slightly. Sprinkle in the smoked paprika, saffron threads (if using), and season with salt and pepper.
  4. Gradually pour in the seafood stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for about 10 minutes without stirring.
  5. After the rice has cooked for 10 minutes, add the asparagus, corn, and seafood mix, arranging the seafood on top of the rice. Cover the pan with a lid or aluminum foil, and continue to cook for another 10-12 minutes, or until the seafood is cooked through and the rice has absorbed most of the liquid.
  6. In the last few minutes of cooking, sprinkle the frozen peas over the top and add the lemon juice and zest for a burst of fresh flavor.
  7. Once the rice is tender and the seafood is adequately cooked, remove the skillet from heat. Let it rest for about 5 minutes, covered, to allow the flavors to meld.
  8. Garnish with freshly chopped parsley and lemon wedges. Serve straight from the pan and enjoy!