Quick Seafood Paella
Golden saffron rice with shrimp and mussels, finished in one pan in under 30 minutes. A simplified Valenciana that captures the essence of Spain's iconic dish.
- Total time
- 28 min
- Servings
- 4
- Calories
- 412
- Protein
- 22g
Ingredients
- 3 tablespoons olive oil
- 1.5 cups short-grain rice (bomba or arborio)
- 3.5 cups seafood stock or chicken stock
- ¼ teaspoon saffron threads
- 1 pound combined shrimp (large, peeled and deveined) and mussels (cleaned)
- 3 cloves garlic, minced, and salt and pepper to taste
Instructions
- 1
Measure 3.5 cups of stock into a small pot and place it on the stove over medium heat to keep it warm throughout cooking—hot stock absorbs faster into rice.
- 2
Pinch off the saffron threads and place them in a small cup with 3 tablespoons of the warm stock; let sit while you prep other ingredients so the saffron releases its color and flavor.
- 3
Mince the 3 garlic cloves until the pieces are smaller than a grain of rice—about pencil-tip dots—so they distribute evenly through the rice.
- 4
Pour 3 tablespoons of olive oil into a 14-inch paella pan or large shallow skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan.
- 5
Add the minced garlic to the hot oil and stir constantly for 30 seconds until it becomes fragrant and light golden, being careful not to let it burn.
- 6
Pour in the 1.5 cups of rice and stir for 2 minutes, coating every grain with oil; the rice will look slightly translucent at the edges when ready.
- 7
Pour in the saffron and its soaking liquid, stirring once to combine, then immediately pour in the remaining 3.25 cups of hot stock in a steady stream around the pan.
- 8
Bring the liquid to a boil—you'll see large bubbles breaking the surface—then reduce heat to medium and let it simmer without stirring for 12 minutes, until most liquid is absorbed.
- 9
Arrange the 1 pound of shrimp and mussels across the surface of the rice, pressing them in slightly so they nestle into the grains.
- 10
Continue cooking uncovered for 4 more minutes, until the shrimp are opaque throughout and the mussels have opened; discard any unopened mussels.
- 11
Taste the rice and season with salt and pepper to your preference—start with 0.5 teaspoon salt and add more if needed.
- 12
Remove the pan from heat and let it rest uncovered for 2 minutes so the rice finishes cooking gently and any remaining liquid is absorbed.
Tools you’ll need
- 14-inch paella pan or large shallow skillet
- small pot
- small cup or bowl
- wooden spoon
- knife and cutting board
- measuring cups and spoons
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