Spanish-inspired · rice dish
Weeknight Seafood Paella
Saffron rice cooks with shrimp, mussels, langoustines, and peppers in one wide skillet for a festive dinner.
Cook
Make dinner
- 01
Heat oil in a 12-inch skillet. Cook onion and pepper with 1/2 teaspoon salt for 6 minutes. Add garlic and rice; stir for 1 minute.
- 02
Add broth and saffron. Bring to a boil, reduce to a lively simmer, and cook without stirring for 15 minutes.
- 03
Arrange shrimp, mussels, and langoustines over the rice. Cover and cook until the shellfish are done and mussels open, 8 to 10 minutes; discard unopened mussels.
- 04
Rest off the heat for 5 minutes. Serve with lemon wedges.
Make it work
Useful swaps
- Use all shrimp when mussels or langoustines are unavailable.
- A pinch of turmeric adds color when saffron is out of budget.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
