Seafood Paella Skillet
A vibrant Spanish-style one-pan rice dish featuring shrimp, mussels, and saffron, delivering rich flavor and a visually stunning, easy-to-make meal perfect for gatherings.
Equipment
- 1 large skillet
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 1 red bell pepper sliced
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes optional
- 1 cup paella rice or short-grain rice
- 2½ cups chicken or seafood broth
- ½ teaspoon saffron threads or turmeric
- 1 cup crushed tomatoes
- Salt and black pepper to taste
- ½ pound shrimp peeled and deveined
- ½ pound mussels or clams
- ½ cup calamari rings optional
- ½ cup cooked crab or scallops
- ½ cup frozen peas
- Juice of ½ lemon
- Fresh parsley chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sliced red bell pepper; cook for 3 to 4 minutes until softened.
- Stir in minced garlic, smoked paprika, and chili flakes; cook for 30 seconds.
- Add rice and stir to coat with oil and spices; cook for 1 minute.
- Pour in broth, saffron threads (or turmeric), crushed tomatoes, salt, and black pepper; bring to a boil.
- Reduce heat and simmer uncovered for 12 to 15 minutes without stirring.
- Arrange shrimp, mussels, calamari, and crab over the rice; cover and cook 5 to 7 minutes until seafood is cooked and rice is tender.
- Scatter frozen peas over the top; drizzle with lemon juice and sprinkle with fresh parsley.
- Serve directly from the skillet with additional lemon wedges if desired.
Notes
- Use turmeric if saffron is unavailable for color and flavor.
- For a crispier bottom, cook uncovered for the last 2 minutes.
- Add chorizo slices for extra spice and flavor.
- Try swapping seafood for chicken plus shrimp for variation.
- Best served fresh; keeps refrigerated up to 2 days.