20-Min Seafood Paella
Crispy-bottomed saffron rice loaded with shrimp and mussels in one skillet. Spanish coastal flavor without the 90-minute simmer.
- Total time
- 22 min
- Servings
- 4
- Calories
- 472
- Protein
- 32g
Ingredients
- 3 tbsp olive oil
- 1.5 cups arborio rice
- 3.5 cups seafood stock or chicken broth
- ¼ tsp saffron threads
- 1 lb large shrimp, peeled & deveined
- ¾ lb mussels, cleaned & debearded
- 1 whole lemon
- 1 tsp smoked paprika
Instructions
- 1
Heat 3 tbsp oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 2
Add rice, stirring constantly, until edges turn translucent and smell toasty, ~3 minutes.
- 3
Warm broth with saffron & paprika, then pour into rice. Stir once, then let simmer undisturbed for 12 minutes until liquid absorbs halfway.
- 4
Nestle shrimp and mussels into rice. Cover and cook until shrimp turn opaque and mussels open, ~4 minutes. Discard any unopened mussels.
- 5
Squeeze lemon over the pan. Serve straight from the skillet.
Tools you’ll need
- large skillet (12-inch preferred)
- wooden spoon
- measuring cups
- ladle or measuring cup for broth
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