Spanish Paella (Vibrant Seafood & Saffron Rice)

By Savannah Ryan, Cookbook Author & Food Explorer

This one-pan wonder brings Spain's sunny flavors to your table—golden rice with seafood and that prized crispy bottom.

Spanish Paella (Vibrant Seafood & Saffron Rice)

Ingredients (Serves 6 | Prep: 20 min | Cook: 40 min)

• 2 cups short-grain rice (Bomba ideal)

• 3 cups broth (seafood or chicken)

• Pinch saffron threads

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 red bell pepper, sliced

• 2 tomatoes, diced

• 1 cup peas

• 8 oz shrimp

• 8 oz mussels/clams

• Optional: chicken or chorizo

• ¼ cup olive oil

• 1 tsp smoked paprika

• Lemon wedges

Instructions

1. Heat oil; sauté onion, garlic, pepper.

2. Add tomatoes, paprika; cook down.

3. Stir in rice; toast 2 min.

4. Add broth and saffron; arrange seafood/peas.

5. Simmer uncovered 18–20 min—no stirring!

Pro Tips

• Rotate pan for even socarrat (crispy bottom).

Related

• Mediterranean Recipes

• International Recipes

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