Anyone have an quick/easy Seafood Paella recipes?


This article is an answer to the question “Anyone have an quick/easy Seafood Paella recipes?”. Here we show you a Quick Paella with Shrimp & Mussels. Also included are some reference links and an instructional video. Make sure to keep checking back for more seafood recipes!



Anyone have an quick/easy Seafood Paella recipes?

Quick Paella with Shrimp & Mussels


Makes: 4 servings
Total Time: 40 minutes


Quick Paella with Shrimp & Mussels
Quick Paella with Shrimp & Mussels

Shopping List:

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cloves garlic, minced
2 cups instant brown rice
1 1/3 cups reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large pinch saffron (see Note)
1 pound peeled and deveined raw shrimp (21-25 per pound)
1 cup frozen green peas, thawed
1 pound mussels, scrubbed well (see Tip)
4 lemon wedges (optional)


How To Fix It:

First off, heat the oil in your large skillet over medium heat. Next, add the garlic, onion, and bell pepper. Cook it, making sure to stir occasionally. The vegetables will soften, this should take about three minutes. Add your rice, salt, pepper, broth, thyme, and saffron. Bring it all to a boil over a medium heat. Cover it and cook for five minutes.

Now, stir in the shrimp and peas. Next, place the mussels on top the rice and and cover. Continue cooking until your mussels have gotten nice and open and your rice is tender. This should take about five minutes. Remove it from the heat and let sit, covered. In about five minutes most of the liquid is absorbed and it can be served with lemon wedges, if you’d like. Paella Spanish Paella




Originally posted 2020-02-12 20:57:36.

2 thoughts on “Anyone have an quick/easy Seafood Paella recipes?

  1. 1 red pepper, chopped
    1 green pepper, chopped
    1 large onion, chopped
    3 tablespoons olive oil
    16 ounces stewed tomatoes
    1 (14 ounce) can chicken broth
    1 cup water
    2 cups parboiled rice (Uncle Ben’s is parboiled)
    1 teaspoon turmeric
    1 teaspoon paprika
    2 garlic cloves, chopped
    1 lb shrimp
    1 lb scallops
    1 lb boneless skinless chicken
    Chop the chicken into 1 inch chunks.
    Salt, pepper and garlic powder the meat.
    Brown in oil that has been heated in a large pot such as a Dutch Oven.
    Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes).
    Remove and put with chicken.
    6n the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water.
    Bring to a boil.
    Add turmeric and paprika and stir in the rice. Add the chicken and vegetables.
    Cover tightly and reduce heat to simmer (low or med low).
    Cook for 30-35 minutes or until all the liquid is absorbed.
    Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE.
    Cook for 5-10 minutes uncovered or until the shrimp are pink.
    You may add a can of peas which I don’t but it is the traditional way.
    References :

  2. 1 tablespoon olive oil
    100g chorizo sausage, sliced
    1 medium (150g) brown onion, sliced
    2 cloves garlic, crushed
    1 medium (200g) red capsicum, sliced
    2 cups (240g) medium grain white express rice
    ΒΌ teaspoon turmeric
    1 cup (250ml) fish stock
    1 cup (250ml) water
    1 cup (125g) frozen peas
    400g can tomatoes, drained, crushed
    500g marinara mix
    300g firm white fish fillets, chopped
    lemon wedges to serve
    1. Heat the oil in a heated large non-stick frying pan. Add the chorizo, onion and garlic; cook, stirring, until browned.

    2. Add the capsicum, rice and turmeric, cook, stirring, for 1 minute. Stir in the fish stock, water, peas and tomatoes.

    3. Place the seafood over the top of the rice mixture; cover the pan and cook over a low heat for about 6 minutes or until the rice is tender and the seafood is cooked through.

    4. Serve with lemon wedges, if desired.
    References :

Comments are closed.