easy seafood paella recipe

Written ByJenny Smyth Posted on
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The Best easy seafood paella recipe

I’m so excited to share this easy seafood paella recipe with you all. As a busy mom, I’m always looking for ways to get a delicious meal on the table without too much fuss. Paella is a classic Spanish dish that’s perfect for a weeknight dinner or a special occasion.

It’s made with saffron-infused rice, succulent seafood, and a blend of aromatic spices. When cooked to perfection, it’s a true delight for the senses. The combination of flavors and textures is simply irresistible – the crispy crust on the bottom of the pan, the tender seafood, and the fluffy rice all come together in perfect harmony.

I first discovered paella when I visited Spain with my family many years ago. We fell in love with the rich flavors and the vibrant colors of the dish. Since then, I’ve experimented with various recipes until I landed on this easy seafood paella recipe that’s become a staple in our household.

My kids adore helping me prepare it, and we always have so much fun cooking together. One of the best things about this recipe is how adaptable it is. You can use any combination of seafood you like – shrimp, scallops, mussels, clams – or even add some chorizo for a spicy kick.

The key is to keep it simple and let the ingredients shine through. If you’re new to making paella, don’t worry – it’s actually quite easy once you get the hang of it! The most important thing is to cook the rice just right, so it absorbs all the flavorful liquid without becoming mushy.

Easy Seafood Paella

Easy Seafood Paella

4.8 from 1781 votes

This easy seafood paella is a vibrant one-pan dish that combines saffron-infused rice with shrimp, mussels, and chorizo. It is perfect for a weeknight dinner that feels special with minimal effort.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Paella

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, sliced
8 ounces chorizo, sliced
1 1/2 cups bomba or short-grain rice
1/2 teaspoon smoked paprika
1/4 teaspoon saffron threads, crushed
4 cups chicken or seafood broth, warm
1/2 cup canned diced tomatoes, drained
1/2 cup frozen peas
1 pound large shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
Salt and black pepper to taste
Lemon wedges for serving

👨‍🍳Directions

1Heat olive oil in a large paella pan over medium-high heat until shimmering.
2Add the onion and cook for 3 minutes until softened, then stir in the garlic and red bell pepper and cook for 2 more minutes until fragrant.
3Add the sliced chorizo and cook for 3 minutes, stirring occasionally, until it releases its oil and begins to brown.
4Stir in the rice, smoked paprika, and saffron, coating the grains for 1 minute until fragrant.
5Pour in the warm broth and diced tomatoes, then season with salt and pepper.
6Bring to a boil, then reduce heat to medium-low and simmer without stirring for 12 minutes until the rice is mostly tender and liquid is mostly absorbed.
7Scatter the frozen peas over the rice, then arrange the shrimp and mussels on top, nestling them slightly into the rice.
8Cover the pan with a lid or foil and cook for 8 minutes until the shrimp are pink and opaque and the mussels have opened.
9Remove the lid and increase heat to medium-high for 2 minutes to create a crispy bottom layer of rice, known as socarrat.
10Discard any unopened mussels, then remove from heat and let rest for 5 minutes before serving with lemon wedges.

🔧Equipment

Large paella pan or wide skillet (12 to 14 inches)
Wooden spoon
Ladle
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 25g

📝Notes

For best results, use bomba rice as it absorbs more liquid without becoming mushy. You can substitute other seafood like clams or squid. To enhance the socarrat, do not stir the rice after adding the broth.

Watch Video Of How Easy Seafood Paella Works

This easy seafood paella recipe is always a good idea for any occasion – whether you’re planning a family gathering or just want a delicious meal after a long day at work.

One of my favorite aspects of this dish is how well it stores and reheats; simply refrigerate leftovers for up to 3 days or freeze them for up to 3 months before reheating when needed.

For serving ideas, try pairing it with a side salad or some crusty bread for added texture.

❓ Frequently Asked Questions About Seafood Paella

Q: What kind of seafood should I use in this recipe?

In this easy seafood paella recipe, you can use any combination of seafood you like. Shrimp, scallops, mussels, clams – all work well together or individually. If you prefer to use just one type of seafood, go for it!

Q: Can I make paella in advance?

Yes, you can make paella in advance! Simply prepare all the ingredients up to cooking point and store them in separate containers in the fridge for up to 24 hours before assembling and cooking.

Q: How do I prevent the rice from becoming mushy?

The key is to cook the rice just right so that it absorbs all the flavorful liquid without becoming mushy. To achieve this, cook the rice separately before adding it to the pan with all other ingredients.

Q: Can I use frozen seafood in this recipe?

Yes! Frozen seafood works perfectly well in this recipe as long as you thaw it properly beforehand.

Q: What if I don’t have saffron? Can I omit it or substitute something else?

If you don’t have saffron or prefer not to use it due to its high price tag or lack of availability in your area – feel free to omit it or substitute with turmeric powder instead!

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