Seafood Paella Skillet (Print Version)
A vibrant one-pan dish featuring shrimp, mussels, and golden spiced rice with fresh lemon and herbs.
# What You'll Need:
→ Seafood
01 -
16 large shrimp, peeled and deveined
02 -
1 pound fresh mussels, cleaned and debearded
→ Vegetables
03 -
1 medium onion, finely chopped
04 -
3 garlic cloves, minced
05 -
1 red bell pepper, thinly sliced
06 -
1 cup green peas, fresh or frozen
→ Pantry
07 -
1 1/2 cups short-grain rice (paella or arborio)
08 -
3 tablespoons olive oil
09 -
3 1/2 cups warm chicken or seafood broth
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon turmeric or 0.02 gram saffron threads
12 -
1 teaspoon kosher salt
13 -
1/2 teaspoon freshly cracked black pepper
→ Fresh herbs and garnish
14 -
1/4 cup fresh parsley, chopped (or 1 tablespoon dried herbs)
15 -
4 lemon slices
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking gently for approximately 8 minutes until softened and fragrant. Stir in sliced bell peppers and sauté for an additional 5 minutes until just tender.
02 -
Incorporate the short-grain rice, smoked paprika, and turmeric or saffron into the skillet. Stir continuously for 2 to 3 minutes to toast the rice and release the spices' aromas.
03 -
Pour in warm broth and season with salt and black pepper. Maintain a steady simmer, cooking uncovered without stirring for 15 to 20 minutes until the rice absorbs most of the liquid and is tender, allowing a crust to form on the pan bottom.
04 -
Nestle the shrimp and mussels into the rice. Cover the skillet to trap steam and cook for 5 to 7 minutes until shrimp are opaque pink and mussels have opened. Discard any mussels that remain closed after cooking.
05 -
Sprinkle green peas and chopped parsley or dried herbs over the top. Arrange lemon slices on the skillet and serve immediately for a rustic presentation.
# Additional Notes:
01 -
Use a wide, shallow skillet to ensure even cooking and develop a desirable crust known as socarrat. Avoid excessive stirring once broth is added to preserve texture.
02 -
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop with a splash of broth to maintain moisture. Avoid freezing to preserve seafood texture.