By The foodoodle kitchen · Published September 20, 2026
Seafood Paella
Saffron rice cooked wide and flat with shrimp, mussels and peas; a weekend party dish.
Serves 4 · Prep 15 min · Cook 30 min · 45 min total · Medium
ChickenSeafoodGluten-freeDairy-freeNut-freeUnder an hourMediumDinnerMediterraneanWeeknightPartyOne pot
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Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup short-grain rice
- 2 cups chicken broth
- 0.5 tsp saffron threads
- 1 cup shrimp, peeled and deveined
- 1 cup mussels, cleaned
- 1 cup frozen peas
- 1 lemon, cut into wedges
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Method
- Heat olive oil in a large skillet over medium heat. 2 min
- Add chopped onion and cook until translucent, about 5 min. 5 min
- Stir in minced garlic and cook for 1 min. 1 min
- Add the rice and stir for 2 min to toast slightly. 2 min
- Pour in chicken broth and stir in saffron; bring to a boil. 2 min
- Reduce heat to low and simmer for 15 min without stirring. 15 min
- Top with shrimp, mussels, and peas; cover and cook for an additional 5-7 min until seafood is cooked and rice is tender. 7 min
- Serve with lemon wedges on the side. 0 min
