Description
This Seafood Paella Recipe brings coastal Spanish flavors straight to your kitchen. With golden saffron rice, a medley of seafood, and colorful vegetables, it’s a perfect dish for festive family meals or special gatherings.
Ingredients
Scale
- 2 cups Bomba rice (or other short-grain rice)
- 4 cups seafood stock
- 1/2 teaspoon saffron threads
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 pound clams, cleaned
- 1 cup diced bell peppers (mixed colors)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup frozen peas
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Warm olive oil in a large skillet or paella pan over medium heat. Add onion, garlic, and bell peppers. Cook for 5 to 7 minutes until vegetables are tender.
- Stir in the rice and let it toast lightly for about 2 minutes while mixing with the veggies.
- Pour in the seafood stock and sprinkle in the saffron. Stir, bring to a boil, then lower heat and simmer uncovered for 15 minutes.
- Arrange shrimp, mussels, clams, and peas into the rice. Press gently without stirring. Cover and cook for 10 to 12 minutes until seafood is done and rice has mostly absorbed the liquid.
- Take the pan off the heat and let it sit, covered, for 5 minutes to let the flavors blend.
- Top with fresh herbs if desired and serve hot with lemon wedges. Pairs wonderfully with chilled white wine.
Notes
Stick to fresh seafood for the best results. Avoid stirring the rice after adding the broth to get that crispy socarrat layer at the bottom. Leftovers can be revived with a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: paella, seafood paella, Spanish rice, mussels, shrimp, clams, saffron rice