25-Min Seafood Paella
Saffron-infused short-grain rice with shrimp, mussels, and a spritz of lemon. One skillet, real paella flavor, no classical 90-minute simmer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb large shrimp, peeled and deveined
- ¾ lb mussels, cleaned and debearded
- 1.5 cups short-grain paella rice (bomba or arborio)
- ¼ tsp saffron threads
- 3.5 cups chicken or seafood broth, warmed
- 1 medium yellow onion, finely diced
- 3 clove garlic cloves, minced
- 1 whole lemon
Instructions
- 1
Steep saffron in 1/4 cup warm broth for 5 minutes.
- 2
Heat 2 tbsp olive oil in a 14-inch paella pan or large skillet over medium-high heat.
- 3
Add onion and cook, stirring, until softened and translucent, about 4 minutes.
- 4
Stir in garlic until fragrant, 30 seconds. Add rice and stir to coat with oil for 90 seconds.
- 5
Pour in remaining broth and saffron liquid. Bring to a boil, then simmer without stirring for 12 minutes.
- 6
Nestle shrimp and mussels into rice. Cook 4 minutes until shrimp turns opaque and mussels open.
- 7
Remove from heat. Squeeze lemon over the top and let rest 2 minutes.
- 8
Serve immediately. Discard any unopened mussels.
Tools you’ll need
- 14-inch paella pan or large skillet
- wooden spoon
- measuring cups
- knife and cutting board
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