Quick Seafood Paella
When you want a fancy feast but your brain is officially offline for the day.
Let's be real: traditional paella takes forever and involves way too many steps for a Tuesday night. But you still want that incredible hit of saffron, garlic, and seafood. This version cuts out the hours of simmering by using a high-simmer method in a single skillet. It gives you all those deep, aromatic flavors without the stress of monitoring a massive pot. It's basically a hug in a bowl for when you’re exhausted but still want something that feels like an actual 'event' rather than just another quick snack.
Ingredients
- 1.5 cup Arborio rice — Or any short-grain rice
- 1 lb mixed seafood — Shrimp, mussels, and calamari pieces
- 3 cup chicken broth — Low sodium preferred
- 0.5 tsp saffron threads — Crush slightly with your thumb
- 3 unit garlic cloves — Minced
- 1 tsp smoked paprika — Spanish pimentón is best if you have it
- 0.5 cup frozen peas — Add at the very end
- 2 tbsp olive oil
- 1 tsp salt — To taste
Method
- 1 Heat olive oil in a large skillet over medium-high heat. Add the garlic and smoked paprika; sauté for 1 minute until fragrant.
- 2 Add the seafood to the pan. Sear for 3-4 minutes until the shrimp turn pink and other items begin to firm up. Remove seafood from the pan and set aside (this keeps it from overcooking).
- 3 In the same skillet, add the rice. Stir for 2 minutes to toast slightly in the oil.
- 4 Pour in the chicken broth and saffron. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 10-12 minutes, stirring occasionally, until most of the liquid is absorbed.
- 5 Stir in the peas and the cooked seafood. Cook for another 2 minutes until everything is hot and combined.
- 6 Finish with a pinch of salt and a squeeze of lemon juice if you have one handy.
Variations
- Vegetarian Style — Swap the seafood for diced zucchini and roasted red peppers.
- The 'I Forgot the Saffron' Fix — Substitute a pinch of turmeric for that same golden glow.
Notes
If using fresh mussels, steam them in the broth first to ensure they open before adding the rice.
Equipment that helps
- Large Skillet — Allows for even heat distribution and easy stirring of the rice.
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