Golden, aromatic, and bursting with flavor—this seafood paella is a vibrant centerpiece that brings the taste of the Spanish coast to your kitchen. With tender prawns, plump mussels, and a squeeze of fresh lime, it’s a festive meal that feels like a celebration on a plate.
Serve it straight from the pan for full effect and let everyone dig in family-style.
⏱ Prep Time 20 minutes ｜ 🔥 Cook Time 30 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Best served fresh, but leftovers keep in the fridge for 2 days
Ingredients List
- 1 1/2 cups paella or short-grain rice (like Bomba or Arborio)
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 1 red bell pepper (sliced)
- 1 teaspoon smoked paprika
- 1 pinch saffron threads (optional but recommended)
- 1/2 cup dry white wine
- 3 cups chicken or seafood broth (warm)
- 12 large prawns (shell-on preferred)
- 12 fresh mussels (scrubbed and debearded)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- Lime wedges (for serving)
Instructions
Heat olive oil in a wide pan over medium heat. Sauté onion, garlic, and bell pepper until softened. Stir in paprika and saffron. Add rice and toast for a minute. Pour in wine and let it reduce slightly. Add broth, season with salt and pepper, and bring to a simmer. Arrange prawns and mussels on top. Do not stir. Cook uncovered for 15–18 minutes until rice is tender and mussels open. Let rest 5 minutes. Garnish with parsley and serve with lime wedges.
Recipe Notes / Tips
- Don’t stir once the broth is added—this helps create the crispy socarrat layer at the bottom.
- Add the seafood in the last 10–12 minutes to prevent overcooking.
- Squeeze lime over just before eating for a fresh kick.
Nutrition Info (approx. per serving)
- Calories: 460
- Carbs: 48g
- Protein: 28g
- Fat: 16g
- Fiber: 3g
- Sugar: 4g
FAQs
- Q: Can I use frozen seafood?
- A: Yes, just thaw and pat dry before adding to the pan.
- Q: Can I use long-grain rice?
- A: It’s not ideal—short-grain rice absorbs broth better for that creamy texture.
- Q: What if I don’t have saffron?
- A: Use turmeric for color, but saffron gives the signature aroma.
Sizzled up some Spanish flair? Show off your golden pan and tag #the_food_pedia on Instagram! 🥘🦐🦪🍋
