Go Back
Print Pin

Easy and Fast Seafood Paella

Seafood Paella is a classic Spanish dish that brings the rich, savory flavors of the sea together with tender rice and vibrant spices. This Easy and Fast Seafood Paella simplifies the traditional recipe, making it perfect for a quick and delicious meal. Packed with shrimp, mussels, and other seafood, this dish is a feast for the senses. The best part? It comes together in just under an hour, so you can enjoy a taste of Spain without spending all day in the kitchen.

Equipment

  • Large skillet or paella pan
  • Wooden spoon or spatula
  • Measuring spoons
  • Knife and cutting board
  • Small bowl for saffron infusion
  • Ladle or spoon for serving

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 cup Arborio rice or paella rice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon saffron threads
  • 1 1/2 cups chicken or vegetable broth
  • 1 cup white wine optional
  • 1 cup diced tomatoes canned or fresh
  • 1/2 pound shrimp peeled and deveined
  • 1/2 pound mussels cleaned
  • 1/2 pound white fish fillets such as cod or tilapia, cut into chunks
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Instructions

  • Prepare the Saffron Infusion:
  • In a small bowl, soak the saffron threads in a tablespoon of warm water for about 5 minutes to release their flavor and color.
  • Cook the Vegetables:
  • Heat olive oil in a large skillet or paella pan over medium heat. Add the chopped onion and bell pepper. Cook for 4-5 minutes until softened and fragrant. Add the garlic and cook for another minute, stirring frequently.
  • Toast the Rice:
  • Add the Arborio rice to the skillet and stir to coat with the oil and vegetables. Cook for 2-3 minutes, allowing the rice to lightly toast.
  • Add the Broth and Tomatoes:
  • Stir in the smoked paprika and saffron infusion. Then, pour in the chicken or vegetable broth, white wine (if using), and diced tomatoes. Bring the mixture to a simmer. Season with salt and pepper to taste. Reduce the heat to low and let the rice cook for about 10 minutes, uncovered, until most of the liquid is absorbed.
  • Add the Seafood:
  • Place the shrimp, mussels, and fish fillets over the rice. Cover the skillet with a lid or foil and cook for 8-10 minutes, until the shrimp are cooked through, the mussels have opened, and the fish is flaky.
  • Serve:
  • Remove from heat and let the paella sit, covered, for 5 minutes. Garnish with chopped parsley and lemon wedges. Serve immediately and enjoy!