Easy Seafood Paella
A simplified version of the classic Spanish dish, packed with shrimp, mussels, and squid.
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.
Notes
Nutrition: Carbohydrates: 45g; Protein: 30g; Fat: 10g; Saturated fat: 2g; Fiber: 2g; Sodium: 800mg