Seafood Paella Skillet (Print Format)

A vibrant skillet of golden rice, shrimp, mussels, peas, and citrus-infused warm spices for effortless meals.

# Ingredients:

→ Seafood

01 - 1 lb large shrimp, shell-on or peeled

02 - 1 lb fresh mussels, cleaned and debearded

→ Rice and Grains

03 - 1 cup short-grain rice (paella or arborio)

→ Vegetables

04 - 1 medium onion, finely chopped

05 - 3 garlic cloves, minced

06 - 1 cup bell peppers, sliced

07 - 1/2 cup green peas

→ Liquids

08 - 2 1/2 cups chicken or seafood broth, warm

→ Oils and Fats

09 - 2 tbsp olive oil

→ Spices and Seasonings

10 - 1 tsp smoked paprika

11 - 1/2 tsp turmeric or a pinch of saffron

12 - 1 tsp salt

13 - 1/2 tsp freshly ground black pepper

→ Garnishes

14 - Fresh lemon slices

15 - Chopped fresh parsley or dried herbs

# Steps:

01 - Heat olive oil in a wide skillet over medium heat. Sauté the chopped onions and minced garlic until softened and fragrant, about 3-4 minutes. Add the sliced bell peppers and cook until slightly tender, approximately 2-3 minutes.

02 - Incorporate the short-grain rice into the skillet along with smoked paprika and turmeric or saffron. Stir frequently and toast the mixture for about 2 minutes to enhance flavor absorption.

03 - Pour the warm chicken or seafood broth over the rice mixture. Season with salt and black pepper. Allow the rice to simmer uncovered on medium-low heat until it is nearly tender and the broth has mostly evaporated, about 15-18 minutes.

04 - Nestle the shrimp and mussels into the simmering rice. Cover the skillet and cook until the shrimp turn opaque pink and the mussels have opened, roughly 6-8 minutes. Discard any mussels that remain closed.

05 - Sprinkle green peas over the top. Garnish with fresh parsley and lemon slices. Serve directly from the skillet while hot for best flavor and presentation.

# Tips:

01 - Use a wide, shallow pan to promote even rice cooking. Avoid stirring once broth is added to develop a crispy bottom crust. Add lemon juice just before serving for brightness. Discard mussels that do not open during cooking.

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