Seafood Paella Skillet is a vibrant and flavorful one-pan Spanish-style rice dish that highlights the fresh taste of shrimp, mussels, and other delicious seafood. Infused with aromatic saffron and smoky paprika, this dish captures the essence of traditional paella with a simple approach perfect for weeknight dinners or special occasions.
This dish balances tender rice cooked in a rich broth with the natural sweetness of seafood, accented by bright lemon juice and fresh parsley, giving you a satisfying and colorful meal straight from the skillet to your table.
- One-pan cooking makes preparation and cleanup effortless.
- Rich saffron and smoked paprika provide authentic Spanish flavors.
- Loaded with a variety of fresh seafood for a luxurious taste experience.
- Flexible ingredients allow easy customization for what’s on hand.
Ingredients
- Olive oil: Provides a fragrant, fruity base flavor and is perfect for sautéing the vegetables and rice.
- Small onion, diced: Adds natural sweetness and depth to the dish as it softens and caramelizes early on.
- Garlic cloves, minced: Contributes a warm, aromatic punch that complements the seafood beautifully.
- Red bell pepper, sliced: Brings a subtle sweetness and vibrant color contrast.
- Smoked paprika: Delivers smoky, slightly spicy notes essential in classic paella flavor profiles.
- Chili flakes (optional): Adds a gentle heat and complexity to the dish if you like a bit of spice.
- Paella rice or short-grain rice: The absorbent rice that soaks up all the rich broth and flavor.
- Chicken or seafood broth: Provides the liquid base infused with savory umami, enhancing the rice and seafood.
- Saffron threads or turmeric: Saffron imparts the signature golden color and distinct floral aroma; turmeric is a budget-friendly alternative.
- Crushed tomatoes: Adds acidity and depth, balancing the richness of the broth and seafood.
- Salt & black pepper: Essential seasoning for balancing flavors throughout the dish.
- Shrimp, peeled & deveined: Sweet, tender seafood that cooks quickly and adds protein.
- Mussels or clams: Provide briny, oceanic flavor and textural contrast.
- Calamari rings (optional): Adds a chewy, mildly sweet seafood element.
- Cooked crab or scallops: Enhances seafood variety with delicate sweetness.
- Frozen peas: Bright green bursts of color and a hint of sweetness to finish.
- Lemon juice: Adds brightness and a fresh acidic balance.
- Fresh parsley, chopped: Offers herbal brightness and a fresh garnish.
Instructions
- Heat Olive Oil and Sauté Aromatics
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Warm the olive oil in a large skillet over medium heat to ensure an even cooking temperature. Add the diced onion and sliced red bell pepper and sauté for 3–4 minutes until softened and fragrant, creating a flavor base for the dish.
- Add Garlic and Spices
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Stir in minced garlic along with smoked paprika and optional chili flakes. Cook for 30 seconds while stirring to toast the spices and develop their smoky aroma without burning.
- Toast the Rice
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Incorporate the paella rice into the pan, stirring it to coat each grain with the oil and spices. Toasting the rice for about a minute enhances its nutty flavor and helps it cook evenly later.
- Add Broth, Saffron, and Tomatoes
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Pour in the chicken or seafood broth, saffron threads (or turmeric), and crushed tomatoes. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to a simmer, cooking uncovered for 12–15 minutes without stirring, allowing the rice to absorb flavors and form the characteristic crispy bottom.
- Arrange and Cook Seafood
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Place the shrimp, mussels, calamari rings, and cooked crab or scallops on top of the simmering rice. Cover the skillet and cook for another 5–7 minutes until the seafood is cooked through and the rice is tender, letting the steam finish the cooking gently.
- Finish with Peas, Lemon, and Parsley
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Scatter frozen peas over the top for added sweetness and color. Drizzle with fresh lemon juice and sprinkle chopped parsley, which add brightness and a fresh herbal finish before serving.
- Serve Warm from the Skillet
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Present the paella directly from the skillet for an impressive communal meal. Serve with lemon wedges on the side for extra acidity if desired.
- If you don’t have saffron, turmeric is a great substitute to achieve a similar color and earthy flavor.
- For extra socarrat (crispy rice bottom), uncover during the last few minutes of cooking to allow it to crisp up perfectly.
- You can add slices of chorizo for a smoky, spicy meat element.
- Feel free to swap seafood for chicken or a mixed protein for variety.
Storage Tips
Seafood Paella Skillet is best enjoyed fresh to maintain the texture of the rice and seafood. You can refrigerate leftovers in an airtight container for up to 2 days and gently reheat on the stove, adding a splash of broth to prevent drying out.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or crusty bread to soak up the flavorful juices. A chilled white wine or sparkling water with lemon also complements the vibrant flavors.
- Use a wide, shallow skillet or paella pan to ensure even cooking and the traditional texture.
- Do not stir the rice once the broth is added to encourage the formation of the crispy socarrat layer.
- Fresh seafood should be cleaned and dried before cooking to avoid excess moisture diluting flavors.
FAQs
- Can I make paella without seafood?
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Yes, you can substitute seafood with chicken, chorizo, or vegetables for a delicious variation.
- What makes paella saffron important?
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Saffron gives paella its signature golden color and unique floral, slightly sweet flavor essential to the dish’s authenticity.
- Can I use rice other than paella rice?
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Short-grain rice like Arborio can be used as a substitute because it absorbs liquid well without becoming mushy.
- How do I know when the seafood is done?
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Shrimp turns pink and opaque, mussels open their shells, and calamari becomes firm but not rubbery once cooked through.
- Can I prepare paella in advance?
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While best eaten fresh, you can prepare it a day ahead and reheat gently. Avoid freezing, as seafood texture suffers.
- What if I don’t have a paella pan?
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A wide, heavy-bottomed skillet works perfectly to evenly cook the rice and develop the desired texture.
- How spicy is this dish?
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The recipe is mildly spiced; you can adjust chili flakes or add chorizo for more heat.
Seafood Paella Skillet
Equipment
- 1 large skillet
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 1 red bell pepper sliced
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes optional
- 1 cup paella rice or short-grain rice
- 2½ cups chicken or seafood broth
- ½ teaspoon saffron threads or turmeric
- 1 cup crushed tomatoes
- Salt and black pepper to taste
- ½ pound shrimp peeled and deveined
- ½ pound mussels or clams
- ½ cup calamari rings optional
- ½ cup cooked crab or scallops
- ½ cup frozen peas
- Juice of ½ lemon
- Fresh parsley chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sliced red bell pepper; cook for 3 to 4 minutes until softened.
- Stir in minced garlic, smoked paprika, and chili flakes; cook for 30 seconds.
- Add rice and cook for 1 minute, stirring to coat the grains.
- Pour in broth, saffron or turmeric, crushed tomatoes, salt, and pepper; bring to a boil.
- Reduce heat and simmer uncovered for 12 to 15 minutes without stirring.
- Arrange shrimp, mussels, calamari, and crab on top of the rice.
- Cover the skillet and cook for 5 to 7 minutes until seafood is cooked and rice is tender.
- Scatter frozen peas over the dish; drizzle with lemon juice and sprinkle chopped parsley.
- Serve directly from the skillet with lemon wedges on the side.
Notes
- No saffron? Substitute with turmeric and extra paprika for color and flavor.
- For a crispier bottom, cook uncovered for the last 2 minutes.
- Add chorizo slices to spice it up.
- Swap seafood with chicken and shrimp for variety.
- Best enjoyed fresh, but can be refrigerated up to 2 days.
