Seafood Paella with Shrimp, Mussels, and Saffron
This authentic Spanish-style seafood paella features aromatic saffron-infused rice, succulent jumbo shrimp, and tender mussels cooked in a traditional wide pan for a perfect socarrat crust.
Ingredients
Ingredients
- 2 cups Bomba rice or Calasparra rice
- 1 lb jumbo shrimp peeled and deveined, tails on
- 1 lb mussels scrubbed and debearded
- 4 cups seafood stock low sodium
- 0.5 tsp saffron threads crushed
- 1 tbsp smoked paprika pimentón
- 1 large onion finely diced
- 3 cloves garlic minced
- 0.5 cup crushed tomatoes canned or fresh grated
- 0.25 cup extra virgin olive oil high quality
- 0.5 cup frozen peas thawed
- 0.25 cup fresh parsley chopped for garnish
Notes
Storage: Best enjoyed immediately. Leftovers can be refrigerated for up to 2 days but seafood texture may change. Tip: Never stir the rice after the stock is added to ensure the bottom crust forms properly. Substitution: If Bomba rice is unavailable, use Arborio rice, though it will be slightly creamier.