Easy Seafood Paella

A simplified version of the classic Spanish dish, packed with shrimp, mussels,
and squid.

Servings: 4

Author:

Prep
20 minutes

Cook
25 minutes

Total Time
45 minutes

Main Course

Spanish

Seafood

Instructions

1 In a small bowl, steep the saffron threads in 2 tablespoons of warm water for at
least 10 minutes. This releases the color and flavor.
2 Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add
the chopped onion, garlic, and red bell pepper. Cook for about 5-7 minutes,
stirring occasionally, until the vegetables are softened and the onion is
translucent.
3 Stir in the rice and paprika. Cook for 2-3 minutes, allowing the rice to absorb
the oil and spices, which helps build the base flavor of the dish.
4 Pour in the saffron water. Stir to combine. Add the fish stock and bring the
mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let
it simmer for 15 minutes. This allows the rice to absorb the liquid and become
tender.
5 Arrange the shrimp, mussels, and squid on top of the rice, pressing them
slightly into the mixture. Cover the pan again and cook for an additional 10-12
minutes, or until the seafood is cooked through and the mussels have opened.
Discard any mussels that do not open.
6 Remove the pan from the heat and let the paella rest, covered, for 5 minutes.
This allows the flavors to meld and the rice to finish cooking.
7 Season with salt and pepper. Garnish with chopped parsley and serve hot with
lemon wedges on the side. Squeeze fresh lemon juice over the paella for a
bright, tangy finish.