Seafood Paella
Saffron rice with shrimp, mussels, and a briny punch of white wine—done in one skillet in under 30 minutes. No long simmers, no fuss, just the flavor.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1.5 cups short-grain rice (arborio or bomba)
- ½ tsp saffron threads
- ½ cup dry white wine
- 3 cups seafood or chicken broth
- 1 lb shrimp + mussels (or clams), mixed
Instructions
- 1
Heat oil in a 12-inch skillet over medium. Sauté onion until soft, ~4 minutes.
- 2
Add garlic, cook 30 seconds until fragrant, then add rice and stir for 1 minute.
- 3
Steep saffron in 0.25 cup warm broth, then pour wine into the pan. Stir until liquid mostly absorbs, ~2 minutes.
- 4
Pour in remaining broth plus saffron liquid. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.
- 5
Nestle shrimp and mussels into the rice, cover partially, and cook until shrimp is opaque and mussels open, ~5 minutes.
- 6
Season with salt and pepper. Discard any unopened mussels and serve hot with lemon wedges.
Tools you’ll need
- 12-inch skillet with lid or foil cover
- wooden spoon
- measuring cups and spoons
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