Description
This Easy Seafood Paella is a vibrant and flavorful dish, perfect for both special occasions and weeknight dinners. With a delightful mix of shrimp, mussels, and optional squid, it features a rich blend of spices and a colorful presentation.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 1/2 cups Arborio or short-grain rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads (optional)
- 1 can (14 oz) diced tomatoes, drained
- 3 1/2 cups chicken or seafood broth
- 1/2 cup dry white wine (optional)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels or clams, cleaned
- 1/2 lb squid rings (optional)
- 1/2 cup frozen peas
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil in a large, deep skillet or paella pan over medium heat. Add the chopped onion and red bell pepper, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Toast the Rice and Spices: Add the Arborio rice to the pan, stirring to coat the rice with the oil. Cook for 2-3 minutes to lightly toast the rice. Stir in the smoked paprika and saffron threads (if using) for added flavor and color.
- Add the Liquids: Stir in the diced tomatoes, broth, and white wine (if using). Season with salt and pepper. Bring the mixture to a simmer, reduce the heat to medium-low, and let it cook uncovered for about 15-20 minutes, or until the rice starts to absorb the liquid. Avoid stirring the rice while it cooks to develop a crispy layer at the bottom known as “socarrat.”
- Add the Seafood: Nestle the shrimp, mussels, clams, and squid rings (if using) into the rice. Scatter the frozen peas over the top. Cover the pan with a lid or foil and cook for another 10 minutes, or until the seafood is cooked through (shrimp should be pink, and mussels and clams should be open). Discard any unopened mussels or clams.
- Finish and Serve: Once the seafood is cooked and the rice is tender, remove the pan from the heat. Let the paella rest for 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges for squeezing over the top.
Notes
- Arborio rice is recommended for its ability to absorb liquid and create a creamy texture. Long-grain rice is not ideal for this recipe.
- If saffron is not available, you can omit it or substitute with a pinch of turmeric for color.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Skillet/Paella Pan Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg