Saffron Seafood Paella
Classic Spanish rice loaded with saffron, shrimp, mussels, calamari, and sweet green peas.
Bring Spain to your kitchen. Bomba rice slow-cooked in a rich saffron-scented seafood broth, studded with shrimp, mussels, calamari rings, and red bell peppers, forming a crispy caramelized rice bottom (socarrat).
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Pat Dry: Moisture is the enemy of a good sear. Always pat proteins (like chicken, fish, or tofu) completely dry with paper towels before placing them in the hot pan.
Ingredients
4
servings
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1.5 cups bomba rice, or arborio
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1 pinch saffron threads
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8 large shrimp, peeled
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12 whole mussels, cleaned
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6 oz calamari, sliced into rings
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1 medium onion, finely chopped
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3 cloves garlic, minced
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3.5 cups seafood stock, hot
Step-by-Step Instructions
Soffritto and Saffron Stock
Steep saffron threads in the hot seafood stock. In a paella pan or wide shallow skillet, heat 2 tablespoons of olive oil. Sauté the chopped onion and red bell pepper until soft, then add garlic and cook for 1 minute.
Cook the Rice
Add the Bomba rice, stirring for 2 minutes to coat in oil. Pour in the saffron seafood stock. Bring to a boil, then reduce heat to medium-low. Simmer undisturbed for 15 minutes—do not stir, as this allows the crispy socarrat crust to form.
Add Seafood and Serve
Press the shrimp, mussels, and calamari rings into the rice. Scatter green peas on top. Simmer for 8-10 minutes until the mussels open and the shrimp are pink. Let rest for 5 minutes, garnish with lemon wedges, and serve.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.