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Overhead view of golden saffron paella with pink shrimp, open mussels, squid rings, and lemon wedges in a wide pan.

Light Saffron Seafood Paella with Shrimp & Mussels

A lighter stovetop paella with shrimp, mussels, and squid, built on a saffron sofrito with half the usual olive oil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 958
Ingredients Method Notes

Ingredients
  

Sofrito and Rice
  • 2 tbsp olive oil
  • 1 yellow onion, diced medium (150 g)
  • 1 red bell pepper, diced medium (150 g)
  • 3 cloves garlic, minced
  • 2 ripe tomatoes, grated medium (200 g); or 1 cup canned diced tomato, drained
  • 1 tsp smoked paprika
  • 1/2 tsp saffron threads bloomed in 2 tbsp warm water
  • 300 g bomba or Arborio rice (1 1/2 cups)
  • 900 ml low-sodium seafood or chicken stock, warm (3 3/4 cups)
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
Seafood and Finish
  • 300 g large shrimp, peeled and deveined
  • 300 g mussels, scrubbed and debearded
  • 200 g squid, cleaned, sliced into rings
  • 120 g frozen peas (1 cup)
  • 2 tbsp fresh parsley, chopped
  • 1 lemon wedges lemon, cut into wedges; for serving

Method
 

Build the Sofrito and Toast the Rice
  1. Combine the saffron threads with 2 tablespoons warm water or stock in a small bowl. Let it bloom for 10 minutes while you prep everything else.
  2. Heat the olive oil in a 33 cm / 13-inch paella pan or wide skillet over medium heat. Add the onion and bell pepper, cooking for 5 to 6 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Stir in the grated tomato and smoked paprika. Cook for 3 to 4 minutes, stirring often, until the mixture thickens into a paste.
  5. Add the rice and stir for 1 to 2 minutes to coat the grains and toast them lightly.
Simmer and Add the Seafood
  1. Pour in the warm stock and the bloomed saffron liquid. Season with salt and pepper and bring to a boil.
  2. Reduce the heat to a gentle simmer. Do not stir again, this is what builds the crisp layer of rice on the bottom. Simmer uncovered for 10 minutes.
  3. Nestle the shrimp, mussels (hinge side down), and squid rings into the rice in a single layer, and scatter the peas around them.
  4. Continue simmering for 10 to 12 minutes, until the rice is tender and most of the liquid is absorbed, the shrimp are opaque and pink, the mussels have opened, and the squid is opaque, with the seafood reaching at least 145 F / 63 C. Discard any mussels that stay closed.
Rest and Serve
  1. Remove the pan from the heat, cover loosely with foil, and let it rest for 5 minutes so the rice finishes absorbing liquid.
  2. Uncover, scatter the parsley over the top, and serve straight from the pan with lemon wedges.

Notes

  • Rinse the rice only if the package instructs, bomba rice usually needs none.
  • Don't stir once the broth goes in, that's what builds the crisp bottom crust.
  • Discard unopened mussels after cooking, they were dead before cooking started.
  • Seafood is done when shrimp are opaque and pink, mussels open, squid opaque.