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Easy Seafood Paella Recipe

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★★★★★

4.9 from 97 reviews

This Easy Seafood Paella is a vibrant and flavorful Spanish-inspired dish combining succulent mussels, shrimp, and calamari with saffron-infused rice and fresh vegetables. Prepared in a wide, shallow pan on the stovetop, this recipe balances the subtle aromas of saffron and paprika with the natural sweetness of seafood and the brightness of tomatoes and bell peppers, resulting in a classic paella perfect for a comforting and impressive meal.

Ingredients

Scale

Spices and Seasonings

  • 1/4 tsp ground saffron
  • 1 tsp paprika
  • 1 tsp kosher salt

Vegetables

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 roma tomatoes, diced
  • 1/2 red bell pepper, sliced
  • 1/2 cup frozen peas
  • 2 tbsp parsley, chopped

Seafood

  • 1 lb mussels, cleaned
  • 8–10 large shrimp, peeled and tail-on
  • 8 oz calamari, thawed

Other Ingredients

  • 3 tbsp olive oil
  • 2 cups short grain rice, rinsed
  • 5 cups vegetable stock
  • 3 ice cubes (for blooming saffron)

Instructions

  1. Bloom the saffron: Sprinkle the ground saffron on 3 ice cubes and set aside to melt. This process will release the saffron’s flavor and color, creating your bloomed saffron infusion.
  2. Sauté the aromatics: Heat olive oil in a large, wide, and shallow pan over medium-high heat. Add the diced onion and cook until translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  3. Cook the vegetables: Add sliced red bell pepper and diced tomatoes to the pan. Stir and cook for 5 minutes until the tomatoes start releasing their juice and soften.
  4. Add rice and seasonings: Stir in the rinsed short-grain rice. Then add the bloomed saffron with its liquid, paprika, and kosher salt. Mix gently to combine all ingredients.
  5. Add stock and simmer: Pour in the vegetable stock and gently jiggle the pan to spread the rice evenly in one layer. Avoid stirring the rice from this point forward to allow it to cook properly. Bring the mixture to a low simmer, cover with a lid, and cook for 15 to 20 minutes until the rice is tender. If the rice is still firm, add an additional 1/4 cup of stock or water and continue cooking.
  6. Add seafood and peas: Arrange the frozen peas, cleaned mussels, peeled shrimp, and thawed calamari over the rice. Cover again and cook for another 5 to 8 minutes until the seafood is cooked through and mussels open.
  7. Rest and garnish: Remove the pan from heat and let it sit, covered, for 5 minutes to allow flavors to meld. Sprinkle chopped parsley on top before serving.

Notes

  • Use a wide, shallow pan for even cooking and authentic paella texture.
  • Do not stir the rice after adding stock; this helps to create the characteristic crusty bottom layer, known as socarrat.
  • Ensure seafood is fresh for the best flavor.
  • If mussels don’t open during cooking, discard any that remain closed.
  • Adjust seasoning salt to taste, especially if using salted stock.
  • You can substitute seafood stock for vegetable stock if preferred.

Keywords: Seafood Paella, Saffron Rice, Spanish Seafood Recipe, Mussels, Shrimp, Calamari, One-Pan Meal, Easy Paella

Find it online: https://frommamamaya.com/easy-seafood-paella-recipe/