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This Spanish seafood paella skillet brings together golden, saffron-tinged rice, plump shrimp, fresh mussels, and sweet peas for a vibrant meal that feels like a celebration in every bite. The mix of citrus-infused spices and the texture contrast between tender seafood and crisp vegetables makes it an effortless yet impressive dish perfect for dinner with friends or family.
Why You Will Love This Recipe
- Uses everyday ingredients that come together beautifully without fuss
- Ready in under 45 minutes, ideal for weeknights or casual gatherings
- Naturally gluten-free and dairy-free making it suitable for many dietary needs
I first made this recipe on a quiet weekend and was amazed how few steps it took to achieve such rich flavors. Now the vibrant colors and aroma always brighten up any dinner table.
Ingredients
- Shrimp: One pound of large shrimp either shell-on for more flavor or peeled for convenience
- Mussels: One pound fresh mussels cleaned and debearded for the ocean-fresh taste that defines paella
- Short-grain rice: One cup short-grain rice such as paella or arborio to absorb all the broth and spices perfectly
- Onion: One medium onion finely chopped to build a sweet aromatic base
- Garlic: Three cloves garlic minced to add a warm, fragrant punch
- Bell peppers: One cup bell peppers sliced for sweetness and color
- Green peas: Half a cup green peas for a fresh burst and texture contrast
- Broth: Two and a half cups warm chicken or seafood broth to cook the rice with deep flavor
- Olive oil: Two tablespoons olive oil for sautéing and richness
- Smoked paprika: One teaspoon smoked paprika which adds smoky depth Spanish smoked paprika works best if you can find it
- Turmeric or saffron: Half a teaspoon turmeric or a pinch of saffron for that classic golden hue and subtle earthiness
- Salt: One teaspoon salt to enhance all flavors
- Black pepper: Half a teaspoon freshly ground black pepper for gentle heat
- Fresh lemon slices: Fresh lemon slices for bright citrus garnish
- Herbs: Chopped fresh parsley or dried herbs for a fresh flavorful finish
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a wide skillet over medium heat. Add finely chopped onions and minced garlic. Cook gently for about three to four minutes until they soften and release their fragrance. Stir occasionally but allow them to develop sweetness.
- Cook the Bell Peppers:
- Add the sliced bell peppers to the skillet. Cook for another two to three minutes until they are tender but still retain a bit of bite, adding color and mild sweetness to the base.
- Toast the Rice and Spices:
- Stir in the short-grain rice with smoked paprika and turmeric or saffron. Keep stirring frequently for about two minutes. This toasts the rice and spices, unlocking deeper flavors and preventing mushiness.
- Simmer the Broth and Rice:
- Pour the warm broth over the rice mixture, then season with salt and freshly ground black pepper. Bring it to a gentle simmer on medium-low heat, uncovered. Resist the urge to stir so the rice can form a nice crust underneath. Simmer for fifteen to eighteen minutes until the rice is nearly tender and the broth mostly absorbed.
- Add Seafood and Finish Cooking:
- Nestle the shrimp and cleaned mussels gently into the rice to steam. Cover the skillet and cook for six to eight minutes until shrimp turn opaque pink and mussels open. Toss out any mussels that do not open as they are not safe to eat.
- Add Peas and Garnish:
- Scatter the green peas on top to warm through. Sprinkle the dish with chopped parsley and arrange fresh lemon slices around for serving. Serve the paella hot directly from the skillet for the most authentic experience.
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Storage Tips
Store leftover paella in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop or microwave with a splash of broth to avoid drying out the rice. Avoid freezing seafood paella as the texture of cooked seafood can become rubbery.
Ingredient Substitutions
If mussels are not available, clams or peeled shrimp alone work well. Arborio rice can substitute short-grain paella rice, though the texture may vary slightly. For a vegetarian twist, omit seafood and add artichokes and roasted red peppers with vegetable broth.
Serving Suggestions
Serve with a crisp green salad and crusty bread to soak up the flavorful juices. A chilled glass of Spanish white wine like Albariño or a bright rosé pairs beautifully. Lemon wedges squeezed over each portion elevate the dish’s brightness.
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Cultural Context
Paella hails from Valencia on Spain’s Mediterranean coast and is traditionally cooked over an open fire in wide shallow pans. The dish celebrates local produce and seafood and has dozens of regional variations. This skillet version simplifies the process but keeps the soul of the classic intact.
Frequently Asked Questions
- → What type of rice works best for this dish?
Short-grain rice like paella or arborio absorbs broth well and achieves the characteristic texture needed here.
- → Can I use peeled shrimp or should they be shell-on?
Either peeled or shell-on shrimp works, but shell-on can add more flavor during cooking.
- → How do I ensure mussels are safe to eat?
Discard any mussels that do not open after cooking, as they may be unsafe to consume.
- → What is the purpose of not stirring once broth is added?
Allowing the rice to cook undisturbed helps create a crispy bottom crust, adding texture and depth to the dish.
- → How does saffron or turmeric affect the flavor?
Saffron adds a delicate floral aroma and color, while turmeric provides a warm earthy note and golden hue.