Go Back

Seafood Paella

Seafood paella recipe cooks mussels, shrimp, and cod over saffron-scented Spanish bomba rice in a 12-inch skillet. The rice simmers uncovered for a tender base with a lightly concentrated tomato mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Resting 5 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mussels scrubbed and debearded
  • 8 oz shrimp large, peeled and deveined
  • 8 oz cod cut into 1-inch pieces
  • 4.5 cups low-sodium seafood stock
  • 0.25 tsp saffron threads crumbled
  • 2 tbsp olive oil
  • 0.5 medium yellow onion finely chopped
  • 0.5 medium red bell pepper finely chopped
  • 3 cloves garlic minced
  • 0.5 cup crushed tomatoes
  • 1 tsp sweet paprika
  • 1.5 cups Spanish bomba rice
  • 0.5 tsp table salt
  • 1 lemon cut into wedges

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

  1. Discard any mussels with cracked shells or ones that do not close when tapped.
  2. Set the mussels aside with the shrimp and cod.
  3. Heat the seafood stock in a 2-quart saucepan over medium heat until steaming, about 5 minutes, then stir in the saffron and keep warm.
  4. Heat the olive oil in a 12-inch skillet over medium heat, then add the onion and bell pepper and cook for 5 to 7 minutes, until softened.
  5. Stir in the garlic, crushed tomatoes, and paprika and cook for 3 to 4 minutes, until the tomato mixture thickens.
  6. Add the rice and stir for 1 minute to coat it in the tomato mixture.
  7. Pour in the warm stock and stir in the salt, then bring to a boil.
  8. Reduce the heat to medium-low and simmer uncovered for 12 minutes without stirring.
  9. Nestle the mussels into the rice and simmer uncovered for 3 minutes.
  10. Arrange the shrimp and cod over the rice and cook uncovered for 6 to 8 minutes, until the rice is tender, the shrimp are opaque and firm, the cod reaches 145°F and flakes easily, and the mussels have opened.
  11. Discard any mussels that remain closed.
  12. Remove the skillet from the heat and let the paella rest for 5 minutes.
  13. Serve with the lemon wedges.

Notes

For the most even cooking, nestle the mussels into the rice and leave the rice undisturbed while it simmers. Refrigerate leftovers for up to 2 days; freezing is not recommended because the seafood texture can suffer. For a shellfish-free variation, omit the mussels and shrimp and use extra cod.