Seafood Paella Skillet
A vibrant Spanish-style one-pan meal with shrimp, mussels, and saffron rice, offering bold flavors and an easy yet impressive dinner option.
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.