Easy seafood paella recipe with prawns and mussels. Learn how to make this tasty Spanish dish at home with simple steps. Perfect for dinner!
Ingredients
- 300g paella rice (Bomba or Calasparra preferred)
- 400g prawns, peeled & deveined
- 300g mussels, cleaned & debearded
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tomato, grated (or 2 tbsp tomato purée)
- 1 tsp smoked paprika (sweet or hot, your choice)
- ½ tsp saffron threads, soaked in 2 tbsp warm water
- 1.2L fish or seafood stock, kept hot
- 1 lemon, cut into wedges
- 2 tbsp olive oil
- Salt & pepper to taste
Step-by-Step Instructions
1. Prep the Seafood
- Rinse the mussels under cold water, discarding any that are already open or cracked.
- Pat the prawns dry and lightly season with salt.
2. Build the Flavor Base
- Heat olive oil in a wide paella pan (or deep skillet) over medium heat.
- Sauté the onion, garlic, and bell pepper until soft and fragrant (about 5 minutes).
- Add the grated tomato (or purée) and cook until the mixture thickens slightly.
3. Toast the Rice & Spices
- Stir in the smoked paprika and saffron (along with its soaking water).
- Add the rice, stirring to coat each grain in the oil and spices. This toasting step enhances the nutty flavor of the rice.
4. Add the Stock & Simmer
- Pour in the hot stock, stir once, then do not stir again. This is crucial for achieving socarrat.
- Let the mixture come to a gentle boil, then reduce to a simmer. Cook uncovered for 15 minutes.
5. Add the Seafood
- Arrange the prawns and mussels (hinge-side down) over the rice.
- Cover with foil or a lid and cook for another 8–10 minutes, until the mussels open and the prawns turn pink.
6. Rest & Serve
Garnish with lemon wedges and fresh parsley.
Discard any mussels that haven’t opened.
Let the paella rest for 5 minutes—this helps the flavors settle.