Seafood Paella with Saffron Rice
🌊 Serves 4 | Prep Time: 15 min | Cook Time: 40 min
Ingredients
1 1/2 cups short-grain rice (like Bomba or Arborio)
3 cups seafood or chicken broth
1/2 tsp saffron threads
2 tbsp olive oil
1/2 yellow onion, finely diced
3 garlic cloves, minced
1/2 cup diced red bell pepper
1/2 cup frozen green peas
8–10 large shrimp, peeled and deveined
8 black mussels, scrubbed and debearded
Salt & pepper to taste
1/2 tsp smoked paprika
Lemon wedges for serving
Fresh chopped parsley, for garnish
Instructions
Infuse the Broth:
Warm the broth in a saucepan and add saffron threads. Let steep for 10 minutes while preparing the rest.
Sauté the Aromatics:
Heat olive oil in a black cast-iron skillet over medium heat.
Add onion, garlic, and red bell pepper. Sauté until soft (about 5 min).
Stir in smoked paprika, then add the rice and cook for 2–3 minutes to toast slightly.
Simmer the Rice:
Pour in the saffron broth. Stir gently once, then don’t stir again.
Simmer uncovered for about 15–18 minutes over medium heat.
Add Seafood & Peas:
Arrange shrimp and mussels on top of the rice.
Scatter peas across the skillet. Cover with foil or a lid.
Cook another 7–10 minutes until shrimp are pink and mussels open.
Create the Socarrat:
Increase heat for the last 2–3 minutes to lightly crisp the bottom layer of rice (socarrat). Don’t stir.
Garnish and Serve:
Remove from heat and let sit 5 minutes. Sprinkle with chopped parsley.
Serve with lemon wedges and rustic bread.
Serving Style
Place the hot skillet onto a parchment-lined white plate on a wooden table. Let soft daylight pour over it to highlight the golden rice, bright vegetables, and gleaming seafood. A casually resting hand, blurred utensils nearby, and that authentic rustic setting pull it all together.
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