Seafood paella is a vibrant and flavorful Spanish dish that combines tender rice, juicy shrimps, and savory mussels, all infused with the aromatic blend of saffron and spices. This one-pan masterpiece is full of flavors and is perfect for sharing at family gatherings or special occasions. With its golden color and delicious taste, paella with shrimp and mussels will impress your guests. Let’s explore how to make this classic dish!
Preparation time ⏰:
Total Time: 45 minutes
Number of Portions 🍽:
Serves 4
Ingredients:
For the Paella:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cloves garlic, minced
- 1 1/2 cups (300g) short-grain rice (e.g., Bomba or Arborio)
- 1/2 teaspoon saffron threads, steeped in 2 tablespoons of warm water
- 4 cups (1 liter) fish or chicken broth, warmed
- 1/2 cup (120ml) dry white wine (optional)
- 1/2 pound (250g) shrimp, peeled and deveined
- 1/2 pound (250g) squids, cleaned
- 1/2 pound (250g) mussels, cleaned and debearded
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 30g
Fat: 15g
Carbohydrates: 50g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Sauté the paella Base:
- Heat olive oil in a large, shallow skillet or paella pan over medium heat.
- Add the chopped onion and peppers, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Toast the paella Rice:
- Add the rice to the pan and stir to coat with the vegetable mixture. Cook for 2 minutes until lightly toasted.
Build the Flavor:
- Stir in the saffron water, smoked paprika, and sweet paprika. Pour in the white wine (if using) and let it cook until mostly evaporated.
Add the Broth:
- Slowly pour in the warm fish or chicken broth. Spread the rice evenly across the pan and bring to a simmer. Do not stir the rice during this step to allow a crust (socarrat) to form on the bottom.
Then the Seafood:
- After 10 minutes of simmering, arrange the shrimp, squids and mussels on top of the rice. Cover the pan with foil or a lid and cook for an additional 10-15 minutes, or until the shrimp are pink, squids done and the mussels have opened. Discard any unopened mussels.
Serve paella:
- Remove the pan from the heat and let it rest, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side.
Serving Tip 💡:
Serve this seafood paella directly from the pan for an authentic experience. Pair it with a crisp white wine or a refreshing sangria to complement the bold and vibrant flavors of the dish.
