10 one-pot wonders you need in your life

10/10 Previous Next

Seafood paëlla

Here's our foolproof take on this Spanish specialty: Heat a large pan with some olive oil and cook 2 minced onions with 1 red bell pepper cut into strips. Add 1/2 pound calamari, 2 ounces sliced chorizo and a pinch of saffron. Cook for a few minutes and add 2 cups paella rice. Let toast until the rice becomes translucent (similar to when making risotto). Add 3/4 cup white wine and heat until it's absorbed. Pour in broth to cover the rice halfway. Let simmer covered for 15 minutes. If you see that the rice has absorbed all the broth but isn't cooked yet, add a little more broth to the pan. When it's almost ready, add shrimp and mussels on top. Serve hot.