Seafood Paella Skillet 🦐🦪🍋🍚

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Seafood Paella Skillet 🦐🦪🍋🍚

Seafood Paella is a classic Mediterranean dish inspired by Spanish coastal cooking. Traditionally made in a wide paella pan, this skillet version brings the same bold flavors into an easy, home-friendly recipe. Fragrant rice, tender seafood, and aromatic spices come together in one pan for a comforting yet elegant meal—perfect for family dinners or special occasions.

Ingredients 🛒

  • 300 g large shrimp (shell-on or peeled, deveined)

  • 300 g fresh mussels, cleaned and debearded

  • 1½ cups short-grain rice (paella rice or arborio)

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • ½ cup green peas (fresh or frozen)

  • 3 tbsp olive oil

  • 1 tsp smoked paprika

  • ½ tsp ground turmeric or saffron threads

  • 1 tsp sweet paprika

  • 4 cups seafood or chicken stock (warm)

  • Salt and black pepper, to taste

  • 1 lemon, cut into wedges

  • Fresh parsley, chopped (for garnish)

Instructions 🍳

  1. Prepare the seafood
    Rinse the mussels under cold water and discard any that remain open. Pat the shrimp dry and season lightly with salt and pepper.

  2. Sauté the aromatics
    Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

  3. Add vegetables and spices
    Add the sliced bell peppers and cook for 2–3 minutes. Sprinkle in smoked paprika, turmeric (or saffron), sweet paprika, salt, and pepper. Stir well to coat everything evenly.

  4. Toast the rice
    Add the rice to the skillet and stir for 1–2 minutes so the grains absorb the oil and spices. This step enhances flavor and helps keep the rice from becoming mushy.

  5. Simmer the paella
    Pour in the warm stock and gently stir once to distribute the rice. Reduce heat to medium-low and let it simmer uncovered for about 10 minutes without stirring.

  6. Add seafood and peas
    Nestle the shrimp and mussels into the rice, then scatter the peas over the top. Cover the skillet loosely and cook for another 8–10 minutes, until the rice is tender, the shrimp are pink, and the mussels have opened.

  7. Rest and serve
    Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

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