Skillet Paella with Shrimp and Mussels

Steps

1. Step 1

   Warm the broth in a small saucepan over low heat, add the saffron, and let it steep while you cook the sofrito. Keep it hot.

   5 min

   • 1/4 tsp saffron threads
   • 3 cups chicken or seafood broth
2. Step 2

   Heat the olive oil in a 12-inch skillet over medium heat. Add the chorizo and cook for 2 minutes, until it colors the oil. Add the onion and bell pepper with a pinch of salt and cook, stirring now and then, until very soft, 8 to 10 minutes.

   12 min

   • 3 tbsp olive oil
   • 1 yellow onion
   • 1 red bell pepper
   • 2 oz Spanish chorizo
3. Step 3

   Stir in the garlic, smoked paprika and tomato paste and cook 1 minute, until fragrant. Add the drained tomatoes and cook, stirring, until the mixture is thick and jammy with no watery liquid left, about 5 minutes.

   6 min

   • 4 cloves garlic
   • 1 1/2 tsp smoked paprika
   • 2 tbsp tomato paste
   • 1 can diced tomatoes (14.5 oz), drained
4. Step 4

   Add the rice and the 1 tsp kosher salt and stir for 1 minute so every grain is coated. Pour in the hot saffron broth and stir once to spread the rice in an even layer. Bring to a lively simmer.

   4 min

   • 3 cups chicken or seafood broth
   • 1 1/2 cups Spanish bomba or Arborio rice
   • 1 tsp kosher salt
5. Step 5

   Lower the heat to medium-low and cook the rice undisturbed, without stirring, for 12 minutes. The surface should look thickened with just a little liquid left.

   12 min, hands-off

6. Step 6

   Scatter the peas over the rice, then nestle the shrimp in a single layer and press the mussels in hinge-side down. Cover the skillet (a baking sheet or foil works) and cook 6 to 8 minutes, until the mussels open and the shrimp are pink and opaque. Discard any mussels that stay shut.

   8 min, hands-off

   • 1 lb large shrimp
   • 1 lb mussels
   • 1/2 cup frozen peas
7. Step 7

   Uncover, raise the heat to medium-high and cook 2 to 3 minutes without stirring, until you hear crackling and smell toasted rice: that's the socarrat forming on the bottom. Pull it off the heat as soon as it smells toasty, before it smells burnt.

   3 min

8. Step 8

   Cover again and let the paella rest off the heat for 5 minutes. Taste and add salt if needed, scatter with parsley and serve from the pan with lemon wedges.

   5 min, hands-off

   • salt
   • 2 tbsp flat-leaf parsley
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026