Spanish-Mediterranean Skillet Paella

Ingredients (Serves 4–6)

• 2 tbsp olive oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 2 medium tomatoes, grated (or 1 cup canned crushed tomatoes)

• 1 ½ cups Arborio or Bomba rice

• 3 ½ cups chicken or vegetable broth, warmed

• ½ tsp saffron threads (steeped in 2 tbsp warm water)

• 1 tsp smoked paprika

• 1 cup green beans, trimmed

• 1 cup artichoke hearts (jarred or fresh)

• 12 jumbo shrimp (peeled & deveined)

• 8 mussels or clams (scrubbed)

• ½ cup chorizo slices (optional for richer flavor)

• Salt & freshly ground pepper to taste

• Lemon wedges & fresh parsley for garnish

Instructions

1. Sauté aromatics
   Heat olive oil in the Nutri-Stahl Large Skillet. Add onion and garlic, cooking until translucent. Stir in the bell peppers and cook for 5 minutes.

2. Build the base
   Add grated tomato, smoked paprika, and a pinch of salt. Cook until the tomato reduces into a thick sauce.

3. Toast the rice
   Stir in the rice and coat it well with the tomato base for 1–2 minutes.

4. Add broth & saffron
   Pour in the warm broth and saffron water. Stir once, then do not stir again (this creates the prized crispy socarrat at the bottom).

5. Layer vegetables & seafood
   Arrange green beans, artichokes, shrimp, and mussels evenly across the skillet. If using chorizo, tuck slices in between.

6. Simmer
   Reduce heat to medium-low. Let cook uncovered for 20–25 minutes, until rice absorbs liquid and seafood is cooked.

7. Rest & garnish
   Remove from heat, cover with a clean towel for 5 minutes. Garnish with fresh parsley and lemon wedges.