Seafood Paella Skillet (Print Format)
A colorful skillet dish combining saffron rice, tender shrimp, mussels, and fresh vegetables for a festive meal.
# Ingredients:
→ Oils
01 -
2 tablespoons olive oil
→ Vegetables and Aromatics
02 -
1 small onion, finely chopped
03 -
3 cloves garlic, minced
04 -
1 red bell pepper, diced
05 -
½ cup green peas
06 -
Fresh parsley, chopped for garnish
07 -
1 lemon, cut into wedges for garnish
→ Grains and Spices
08 -
1½ cups short-grain rice (paella or arborio)
09 -
1 teaspoon paprika
10 -
½ teaspoon turmeric or a pinch of saffron
11 -
Salt and black pepper to taste
→ Liquids
12 -
3 cups seafood stock or chicken broth
→ Seafood
13 -
12–16 shrimp, peeled and deveined
14 -
12 mussels, cleaned
# Steps:
01 -
Heat 2 tablespoons olive oil in a wide skillet or paella pan over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic and diced red bell pepper, cooking for an additional 2 to 3 minutes until tender.
02 -
Add 1½ cups short-grain rice, 1 teaspoon paprika, and ½ teaspoon turmeric or saffron. Stir continuously for 1 to 2 minutes to lightly toast the rice and release spices’ aroma and color.
03 -
Pour in 3 cups seafood stock or chicken broth. Season with salt and black pepper to taste. Increase heat to bring to a gentle simmer.
04 -
Let the rice simmer uncovered for 15 minutes. Do not stir to allow formation of a crispy socarrat crust at the bottom.
05 -
Arrange shrimp and mussels evenly over the rice. Sprinkle ½ cup green peas on top. Cover loosely and cook for 8 to 10 minutes until shrimp are pink, mussels have opened, and rice is tender.
06 -
Remove from heat and let rest uncovered for 5 minutes to allow flavors to settle and rice to finish cooking.
07 -
Garnish with fresh parsley and lemon wedges. Serve directly from the pan.
# Tips:
01 -
Do not stir once stock is added to encourage socarrat crust formation. Discard any mussels remaining closed after cooking. For variety, add calamari or clams.
02 -
Store leftovers in an airtight container in the refrigerator up to 2 days. Reheat gently with broth to maintain moisture.
03 -
Use a wide, shallow pan for even cooking and authentic socarrat. Adjust saffron amount for desired color and flavor intensity.