Ingredients
Scale
- 2 cups Arborio rice
- 1 lb large shrimp, peeled and deveined
- 1/2 lb mussels, cleaned
- 1 cup peas
- 1 red bell pepper, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups seafood broth
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- 1 lemon, sliced
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet or paella pan over medium heat.
- Sauté onion, garlic, and red bell pepper until fragrant and tender.
- Add rice and sauté for 2 minutes, coating with oil and vegetables.
- Pour in seafood broth infused with saffron, stirring well. Simmer uncovered for 10 minutes.
- Add shrimp, mussels, peas, and lemon slices. Cover and cook until seafood opens and rice is tender, about 10 more minutes.
- Garnish with parsley and lemon wedges before serving.
Notes
- Use fresh seafood for the best flavor.
- Adjust broth and cooking time as needed for rice doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Seafood, Spanish-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 150 mg
