20-Min Seafood Rice with Saffron & Chili
One-pan seafood rice with saffron, white wine, and fresh chili—no paella pan required. Shrimp, mussels, and squid finish in 5 minutes while the rice soaks up briny, fragrant broth.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb mussels, debearded
- ¼ lb squid, cut into rings
- 1.5 cups short-grain white rice
- ½ cup dry white wine
- ¼ tsp saffron threads
- 1 whole fresh red chili, minced (or 0.5 tsp chili flakes)
Instructions
- 1
Heat 3 tbsp olive oil in a large skillet over medium-high. Add garlic and minced chili; cook 30 seconds until fragrant.
- 2
Stir in rice and toast 2 minutes, then pour in white wine and 3 cups seafood or chicken broth.
- 3
Crumble saffron over the surface. Bring to a boil, then reduce to a simmer, cover, and cook 10 minutes undisturbed.
- 4
Nestle shrimp, mussels, and squid into the rice without stirring. Recover and cook until shrimp are pink and mussels open, ~5 minutes.
- 5
Discard any unopened mussels. Squeeze fresh lemon over the top, scatter parsley if you have it, and serve straight from the pan.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- fork for fluffing
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