Description
Easy Seafood Paella is a vibrant and flavorful Spanish dish featuring a delightful combination of shrimp, mussels, clams, and aromatic rice simmered with smoked paprika and saffron. Perfect for a weeknight dinner or special occasion, this one-pan recipe brings the taste of Spain to your table with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup Arborio or paella rice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 1/2 cups seafood or chicken broth, warmed
- 1/2 cup dry white wine
- 8 large shrimp, peeled and deveined
- 8 mussels, scrubbed and debearded
- 8 clams, scrubbed
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- Heat the oil and sauté aromatics: Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes to soften and release flavors.
- Add rice and spices: Incorporate the Arborio or paella rice, smoked paprika, saffron threads (if using), salt, black pepper, and crushed red pepper flakes if desired. Stir well to coat the rice evenly with the oil and seasonings, enhancing its flavor before adding any liquids.
- Pour in liquids and simmer: Add the warmed seafood or chicken broth along with the dry white wine to the pan, stirring briefly to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Avoid stirring from this point to allow a crust to form at the bottom, characteristic of traditional paella. Let it cook uncovered for about 15 minutes.
- Add seafood and cook: Nestle the peeled and deveined shrimp, scrubbed mussels, and clams gently into the rice. Cover the pan to trap steam and cook for an additional 10 to 12 minutes, until the seafood is fully cooked and the shellfish have opened. Discard any mussels or clams that fail to open as they may not be safe to eat.
- Incorporate peas and rest: Add the frozen peas during the last 5 minutes of cooking to heat through without losing their brightness. Once done, remove the pan from heat and let the paella rest covered for 5 minutes to allow flavors to meld and the rice to finish absorbing liquids.
- Garnish and serve: Sprinkle chopped fresh parsley over the paella and serve with lemon wedges on the side. The lemon adds a fresh, zesty finish that complements the savory seafood flavors perfectly.
Notes
- For extra flavor, add a pinch of cayenne pepper or a splash of tomato paste to the broth before cooking.
- If saffron threads are unavailable, substitute with a small amount of turmeric to impart a golden color.
- Use a wide, shallow pan like a paella pan to ensure even cooking and to help form the traditional crust on the rice.
