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Classic Seafood Paella
40 min8 servingsMedium5 / 5
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A vibrant, authentic Spanish-style paella featuring aromatic saffron rice, succulent shell-on shrimp, fresh mussels, and a perfect socarrat crust.
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Recipe Details
Prep15m
Cook25m
Total40m
Servings: 8
Difficulty: Medium
Rating: 5 / 5
Per serving: 1/8th of the pan
315
Calories
18.6g
Protein
45.7g
Carbs
2.9g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
SeafoodSpanishPaellaDinner
Ingredients
- 2cupBomba Rice(Short-grain rice)
- 5cupChicken Stock(Low sodium, warmed)
- 1tspSaffron threads(Crushed lightly)
- 1cupSofrito(Prepared tomato, onion, and garlic base)
- 16countShrimp(Large, shell-on, deveined)
- 1lbMussels(Cleaned and de-bearded)
- 1cupRoasted Red Pepper(Sliced into thin strips)
- ½cupGreen Peas(Fresh or thawed)
- 2countLemon(Cut into wedges)
- ¼cupParsley(Freshly chopped)
Instructions
Preparation and Cooking
- 1 In a large, wide paella pan, spread the sofrito evenly and heat over medium heat.
- 2 Add the rice, stirring briefly to coat each grain in the sofrito, then spread into an even layer.
- 3 Pour in the warm chicken stock infused with saffron threads, ensuring all rice is submerged.
- 4 Arrange the shell-on shrimp and mussels in a ring pattern atop the rice. Tuck roasted red pepper strips and green peas into the gaps.
- 5 Tuck lemon wedges around the edges of the pan.
- 6 Simmer undisturbed for 20 minutes until the liquid is absorbed, shrimp turn pink, mussels open, and a socarrat crust forms at the bottom.
- 7 Remove from heat, garnish with fresh parsley, and serve immediately.
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