Description
A simple and delicious Spanish paella recipe that’s perfect for weeknight dinners. Loaded with flavor and easy to customize with your choice of meat or seafood.
Ingredients
Scale
- 2 cups short-grain rice (Bomba or Arborio)
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups chicken or seafood broth
- 1/2 teaspoon saffron or smoked paprika
- 1 lb shrimp, peeled and deveined
- 1 cup mussels, cleaned
- 1/2 cup green peas
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Heat olive oil in a wide pan over medium heat. Add chopped onions, garlic, and bell peppers, and cook until softened.
- Add the rice and stir for a few minutes until toasted.
- Pour in the hot broth and add saffron or smoked paprika. Stir to combine.
- Add shrimp and mussels, then let the mixture bubble without stirring until the rice absorbs the broth.
- If desired, sprinkle green peas on top and let steam for the last few minutes.
- Once the rice is tender and has absorbed the liquid, remove from heat. Serve with fresh lemon on top.
Notes
For best results, use short-grain rice to achieve the right texture. Overcooked seafood can ruin the dish, so add it later in the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: paella, Spanish food, seafood, rice, weeknight dinner