Description
This easy Seafood Paella Recipe with Saffron Rice brings gourmet taste to your table without the fuss, perfect for any family dinner or busy weeknight meal. It uses simple, time-tested methods to create a hearty and healthy dish.
Ingredients
- 0.5 tsp saffron threads, bloomed in warm broth
- 1.5 cups (300g) Arborio or paella rice
- 1 lb (450g) mixed seafood (shrimp (peeled, deveined), mussels (scrubbed, de-bearded), calamari rings), cleaned
- 4 cups (950ml) chicken or vegetable broth
- 2 Tbsp extra virgin olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 0.5 cup (75g) frozen peas
Instructions
- Sauté Aromatics: In a large, shallow 12-inch paella pan or wide, oven-safe skillet, heat 2 Tbsp extra virgin olive oil over medium heat until shimmering. Add 1 diced onion, 2 minced garlic cloves, and 1 diced red bell pepper. Sauté, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Toast Rice: Add 1.5 cups (300g) Arborio rice to the pan. Stir gently for 2 minutes, ensuring each grain is coated in oil, until the edges of the rice become translucent.
- Infuse Saffron Broth: Pour in 4 cups (950ml) warm chicken or vegetable broth (infused with 0.5 tsp bloomed saffron threads) over the rice. Bring the liquid to a steady simmer. Cook uncovered for 15-18 minutes, or until the liquid has mostly absorbed, and you see small, gentle bubbles breaking through the rice surface.
- Add Seafood & Peas: Gently nestle the 1 lb (450g) mixed seafood and 0.5 cup (75g) frozen peas directly into the rice. Cover the pan loosely with foil or a lid. Continue cooking for another 7-10 minutes, or until the shrimp are pink and opaque, mussels have opened, and the calamari is tender. (If the paella looks too dry before the rice is tender, splash in 0.25 cup (60ml) extra warm broth).
- Rest & Serve: Remove the pan from the heat. Keep it covered and let the paella rest for 5 minutes.
Notes
For gluten-free: Ensure your chicken or vegetable broth is certified GF. For lighter options: Increase bell peppers or add zucchini, or use leaner seafood. Opt for high-quality Spanish saffron and sustainable, fresh seafood. Don’t overstir the rice; this prevents distinct grain texture and the ‘socarrat’ (crispy bottom). Avoid overcooking seafood; add it towards the end to prevent rubbery texture. Maintain consistent medium-low heat for even cooking and ‘socarrat’ development. For quick family dinners, use pre-cleaned thawed frozen seafood.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: Seafood, Paella, Saffron, Rice, Easy, Family Dinner, Weeknight, Spanish, Healthy, Gourmet