Description
This easy seafood paella is a flavorful Spanish-inspired dish featuring shrimp, mussels, clams, and optional squid rings cooked with saffron-scented Arborio rice, smoked paprika, and fresh vegetables. A perfect one-pan meal that delivers a delightful combination of textures and rich, savory taste.
Ingredients
Scale
Main Ingredients
- 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
- Prepare the vegetables and aromatics: Heat olive oil in a large, deep skillet or paella pan over medium heat. Add chopped onion and red bell pepper, sautéing for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Toast the rice and add spices: Add Arborio rice to the pan, stirring to coat the grains with oil. Cook for 2-3 minutes to lightly toast the rice. Stir in smoked paprika and saffron threads (if using) to infuse flavor and color.
- Add liquids and simmer: Pour in diced tomatoes, broth, and white wine (if using). Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low. Let cook uncovered for 15-20 minutes until the rice starts absorbing liquid. Avoid stirring to allow the socarrat (crispy bottom) to form.
- Add seafood and peas: Nestle shrimp, mussels, clams, and optional squid rings into the rice. Scatter frozen peas over the top. Cover with lid or foil and cook for another 10 minutes until seafood is cooked through — shrimp turning pink, mussels and clams opening. Discard any unopened shellfish.
- Rest and serve: Remove pan from heat and let paella rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the dish.
Notes
- For more authentic flavor, use seafood broth if possible.
- Saffron is optional but adds traditional aroma and color; substitute with turmeric for a budget-friendly alternative.
- Do not stir the rice while simmering to achieve the desired crispy socarrat layer on the bottom.
- Adjust seafood quantities based on preference and availability.
- Serve immediately after resting to enjoy optimal texture and flavor.
