Description
This Easy Seafood Paella is a vibrant, flavorful Spanish rice dish loaded with succulent shrimp, mussels, clams, and optional squid, infused with smoked paprika and saffron. Cooked in a large skillet or paella pan, it offers a perfect balance of tender rice with a crispy bottom layer known as ‘socarrat,’ garnished with fresh parsley and served with lemon wedges for a zesty finish.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
Rice and Spices
- 1 1/2 cups Arborio or short-grain rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads (optional)
Liquids
- 1 can (14 oz) diced tomatoes, drained
- 3 1/2 cups chicken or seafood broth
- 1/2 cup dry white wine (optional)
Seafood
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels or clams, cleaned
- 1/2 lb squid rings (optional)
- 1/2 cup frozen peas
Seasoning and Garnishes
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil in a large, deep skillet or paella pan over medium heat. Add the chopped onion and red bell pepper, sautéing for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Toast the Rice and Spices: Add Arborio rice to the pan, stirring to coat with the oil. Cook for 2-3 minutes to lightly toast the rice. Stir in smoked paprika and saffron threads if using, to develop flavorful depth and vibrant color.
- Add the Liquids: Stir in drained diced tomatoes, broth, and white wine if using. Season with salt and pepper. Bring to a simmer, reduce heat to medium-low, and cook uncovered for 15-20 minutes without stirring, allowing the rice to absorb liquid and form a crispy bottom layer called “socarrat.”
- Add the Seafood: Nestle shrimp, mussels, clams, and squid rings (if using) into the rice. Scatter frozen peas on top. Cover the pan with a lid or foil and cook for another 10 minutes until seafood is fully cooked (shrimp pink, mussels and clams open). Discard any unopened shellfish.
- Finish and Serve: Remove the pan from heat once seafood is cooked and rice is tender. Let rest for 5 minutes to settle flavors. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the paella.
Notes
- Do not stir the rice during the simmering stage to help develop the crispy socarrat bottom layer.
- If saffron is unavailable, you can omit it, but it adds an authentic color and aroma to the dish.
- Use seafood broth for a more intense seafood flavor; chicken broth is a suitable alternative.
- Discard any mussels or clams that do not open after cooking to ensure safety.
- White wine is optional but enhances the depth of flavor in the dish.
