Seafood Paella Skillet

This seafood paella skillet brings together tender shrimp and fresh mussels with golden, spiced rice in one easy pan. Starting with a base of sautéed onions, garlic, and colorful bell peppers, the rice is toasted with warm paprika and vibrant turmeric before simmering slowly in broth. Plump seafood and sweet peas finish the dish, brightened by fresh lemon and parsley. It is a mouthwatering, fuss free meal perfect for busy weeknights or sharing on special occasions.

I first tried this on a weekend gathering and everyone kept going back for seconds. It quickly became a favorite recipe I use often.

Ingredients

• Large shrimp: shell on for extra flavor or peeled for ease of eating
• Fresh mussels: cleaned and debearded to ensure freshness and proper opening
• Short grain rice: such as paella or arborio to achieve creamy yet firm texture
• Onion: finely chopped to build the savory foundation
• Garlic cloves: minced to layer in aromatic intensity
• Bell peppers: sliced for sweetness and vibrant color
• Green peas: add a pop of texture and natural sweetness
• Olive oil: essential for sautéing and enriching the flavor
• Chicken or seafood broth: warm broth is key for cooking rice perfectly
• Paprika: smoked variety is best for warmth and complexity
• Turmeric or saffron: provides the signature golden color and subtle earthiness
• Salt and freshly cracked black pepper: seasoning that enhances all the ingredients
• Fresh lemon slices: for serving and adding refreshing brightness
• Fresh parsley or dried herbs: to finish with an herbal, green touch

Instructions

Build the Flavor Base:

Heat olive oil in a wide skillet over medium heat until shimmering. Add the finely chopped onion and minced garlic. Cook gently for about eight minutes until the onion is soft and translucent and the garlic fragrant. This slow cooking softens and sweetens the aromatics which lays the flavor foundation. Next add the sliced bell peppers and continue cooking for around five minutes until just tender.

Toast the Rice:

Stir in the short grain rice along with the smoked paprika and turmeric or saffron. Toasting the rice for two to three minutes while stirring helps it absorb the spices more deeply and primes it to soak up the broth flavor during cooking.

Simmer to Perfection:

Pour in warm chicken or seafood broth and season generously with salt and pepper. Bring to a simmer uncovered and cook steadily without stirring too much. This allows a crust called socarrat to form on the bottom while the liquid reduces and the rice cooks tender over about fifteen to twenty minutes.

Add the Seafood:

Nestle the shrimp and cleaned mussels into the rice. Cover the skillet with a lid to trap steam and cook for about five to seven minutes until the shrimp turn pink and the mussels open up. Be sure to discard any mussels that do not open since they are unsafe to eat.

Finish and Serve:

Scatter green peas over the top and sprinkle with fresh parsley or dried herbs for color and flavor. Arrange fresh lemon slices around the skillet to add brightness. Serve directly from the pan for a rustic and impressive presentation.

The fresh mussels are my favorite part here. They bring an ocean fill brightness that pairs beautifully with the warm spices and zesty lemon. I still recall the joy of making this for my family the first time and watching everyone happily crowd around the skillet as the aromas filled the kitchen.

Storage Tips

Keep any leftovers in an airtight container in the refrigerator and eat within two days. When reheating, do it gently on low heat with a splash of broth to keep the rice moist and prevent drying out. Avoid freezing since seafood texture will suffer and the dish can become watery when thawed.

Ingredient Substitutions

If mussels are unavailable, clams or calamari rings make excellent seafood swaps that maintain delicious briny flavor. For a smoky twist, adding sliced chorizo works nicely and complements the warm spices. Firm fish like cod or halibut can replace shrimp to give the dish a new taste. If you do not have saffron, turmeric provides color and earthiness though saffron adds a unique floral note.

Serving Suggestions

Pair this paella skillet with crusty bread or garlic toast to soak up the flavorful juices. A crisp green salad offers refreshing contrast and balances the meal. Sparkling water or chilled white wines such as Albariño or Sauvignon Blanc beautifully highlight the seafood and citrus notes.

Serve directly from the skillet for a rustic, impressive presentation. Brighten with lemon and parsley just before serving.

Common Questions About the Recipe

→ What type of rice works best in this dish?

Short-grain rice like paella or arborio-style is ideal as it absorbs flavors well and retains a tender yet firm texture.

→ Can other seafood be used instead of shrimp and mussels?

Yes, calamari, clams, or firm fish like cod or halibut can be swapped in for personal preference and variety.

→ How do you prevent the rice from sticking while cooking?

Use a wide skillet for even heat and avoid stirring once the broth is added to allow a crust to form and prevent clumping.

→ What spices give the dish its distinctive color and flavor?

Paprika adds smoky warmth while turmeric or saffron provides vibrant yellow hues and earthy notes to the rice.

→ How should leftovers be stored and reheated?

Store leftovers airtight in the refrigerator up to two days; reheat gently on the stovetop with a splash of broth to keep rice moist.

→ How can you tell if mussels are safe to eat?

Discard any mussels that do not open during cooking to ensure safety and avoid consumption of unsafe shellfish.