Seafood Paella Style Rice Skillet

• 1 1/2 cups Arborio rice
• 3 cups seafood stock
• 1/2 teaspoon saffron threads
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• 1 lb clams, scrubbed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Steps

1. 1 Warm the seafood stock in a small saucepan and stir in the saffron.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Stir in garlic and red bell pepper, cooking until fragrant.
4. 4 Add the rice to the skillet, stirring to coat with oil and cook for 1-2 minutes.
5. 5 Pour in the saffron-infused stock, bring to a simmer, and cook for 10 minutes.
6. 6 Stir in smoked paprika and cayenne pepper, then add shrimp, mussels, and clams.
7. 7 Cover skillet and cook for 8-10 minutes until seafood is cooked and rice is tender.
8. 8 Season with salt and pepper to taste, sprinkle with parsley, and serve with lemon wedges.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add artichoke hearts for extra flavor and texture.
• Substitute squid for a traditional touch.

Substitutions

• Use chicken stock if seafood stock is unavailable.
• Substitute other firm fish like cod or halibut for shrimp.

Pairings

• Garlic bread
• A refreshing cucumber and tomato salad

Nutrition

Tips

• For the best flavor, use homemade seafood stock if possible.
• Don't skip toasting the rice in oil; it enhances nutty flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of stock.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat with extra stock to restore moisture.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a chilled white wine like Albariño or Verdejo.

FAQ