Easy Seafood Paella brings the vibrant flavors of Spain to your kitchen with minimal effort. This one-pan dish is a celebration of fresh seafood, saffron-infused rice, and a medley of vegetables. Shrimp, mussels, and clams are cooked alongside the rice, absorbing the rich flavors of the broth. Paella is a dish meant to be shared, making it perfect for gatherings. The best part? This simplified version retains all the traditional flavors while being much easier to prepare.

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Easy Seafood Paella

A simplified version of the classic Spanish dish, packed with shrimp, mussels, and squid.

Prep20

Cook25

Total Time45

Course: Main Course

Cuisine: Spanish

Keyword: seafood

Servings: 4

Calories: 400kcal

Ingredients

300 g shrimp peeled and deveined
300 g mussels cleaned
200 g squid sliced
1 onion chopped
2 garlic cloves minced
1 red bell pepper chopped
1 cup Arborio rice
1 tsp paprika
1/2 tsp saffron threads
4 cups fish stock
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley and lemon wedges for serving

Instructions

In a small bowl, steep the saffron threads in 2 tablespoons of warm water for at least 10 minutes. This releases the color and flavor.
Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the chopped onion, garlic, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the rice and paprika. Cook for 2-3 minutes, allowing the rice to absorb the oil and spices, which helps build the base flavor of the dish.
Pour in the saffron water. Stir to combine. Add the fish stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes. This allows the rice to absorb the liquid and become tender.
Arrange the shrimp, mussels, and squid on top of the rice, pressing them slightly into the mixture. Cover the pan again and cook for an additional 10-12 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
Remove the pan from the heat and let the paella rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish cooking.
Season with salt and pepper. Garnish with chopped parsley and serve hot with lemon wedges on the side. Squeeze fresh lemon juice over the paella for a bright, tangy finish.