Description
This easy seafood paella is a flavorful and vibrant Spanish dish featuring a medley of shrimp, mussels, clams, and optional squid rings cooked with Arborio rice, smoked paprika, saffron, and vegetables. Perfect for a crowd-pleasing meal, it delivers a delightful combination of textures and a ceremonial socarrat crust, kissed with fresh lemon and parsley.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
Rice & 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)
Other
- 1/2 cup frozen peas
- 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. Then stir in the minced garlic and cook for another minute until fragrant.
- Toast the Rice and Spices: Add the Arborio rice to the pan, stirring to coat it with the oil. Cook for 2-3 minutes to lightly toast the rice. Stir in smoked paprika and saffron threads (if using) to infuse flavor and color.
- Add the Liquids: Stir in the drained diced tomatoes, chicken or seafood broth, and white wine (if using). Season with salt and pepper. Bring the mixture to a simmer, reduce heat to medium-low, and cook uncovered for 15-20 minutes until the rice absorbs the liquid, avoiding stirring to promote creating a crispy bottom layer known as socarrat.
- Add the Seafood: Nestle the shrimp, mussels, clams, and optional squid rings into the partially cooked rice. Scatter frozen peas on top. Cover the pan tightly with a lid or foil and cook for another 10 minutes, or until seafood is cooked through—shrimp should be pink, and mussels/clams should open. Discard any unopened shellfish.
- Finish and Serve: Remove the pan from the heat and let the paella rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over each portion.
Notes
- Using Arborio or short-grain rice is key for the desired texture, as it absorbs liquid well but stays firm.
- Adding saffron is optional but recommended for authentic flavor and color.
- If you skip white wine, substitute with more broth to keep the liquid balance.
- Do not stir the rice as it cooks to achieve the prized crispy socarrat layer at the bottom.
- Ensure all mussels and clams are properly cleaned before cooking to avoid grit.
- Resting the paella after cooking enhances the flavors and texture.
