https://cyrusramsey.com/seafood-paella-with-shrimp-and-mussels-saffron-rice/
Ingredients
- Broth: 5 cups (1.2 L) low-sodium chicken or seafood broth, warm
- Olive oil: 2 tablespoons, plus more if needed
- Aromatics: 1 small yellow onion, finely chopped
- Garlic: 3 cloves, minced
- Smoked paprika: 1 1/2 teaspoons
- Ground cumin: 1/2 teaspoon (optional, but nice)
- Saffron: 1/2 teaspoon (about a pinch to a little more), crushed
- Rice: 1 1/2 cups short-grain paella rice (or Arborio), rinsed briefly
- Tomatoes: 1 cup crushed tomatoes (or tomato passata)
- Vegetables: 1/2 cup diced red bell pepper
- Peas: 1/2 cup frozen peas
- Shrimp: 1 pound (450 g) large shrimp, peeled and deveined, tails on or off
- Mussels: 2 pounds (900 g) mussels, scrubbed and beards removed
- Salt and black pepper: to taste
- Lemon: 1 lemon, cut into wedges
- Fresh parsley: 1/3 cup chopped (optional)
Method
Recipe by Heather Schiefelbein.
- Prep your mussels and shrimp. Scrub mussels under cold running water and pull off any beards. Discard any mussels with broken shells. Keep mussels cold until cooking.
- Bloom saffron. In a small bowl, crush saffron and stir it into 1/2 cup warm broth until fragrant.
- Sauté the base. Heat olive oil in a wide, heavy skillet or paella pan over medium heat. Add onion and cook 5–7 minutes until softened. Add garlic, smoked paprika (and cumin if using), and cook 30 seconds.
- Build flavor with tomatoes. Stir in crushed tomatoes and bell pepper. Cook 3–4 minutes, until slightly thickened.
- Toast the rice. Add rinsed short-grain rice and stir to coat. Cook 1–2 minutes so some grains look slightly glossy and the mixture smells toasty.
- Simmer and watch the liquid. Pour in the remaining warm broth plus the saffron-broth mixture. Bring to a simmer. Cook uncovered, stirring only once at the beginning, for about 12–15 minutes.
- First doneness checkpoint (rice). Look for rice that’s tender around the edges but still slightly firm in the center. You should have visible liquid bubbling, but not so much that it looks soupy.
- Add mussels. Nestle mussels into the rice (spread them out). Cook 6–8 minutes, occasionally shaking the pan (no aggressive stirring). Doneness cue: mussels are ready when shells open. Remove and discard any mussels that do not open after cooking.
- Add shrimp. Arrange shrimp on top of the rice. Continue cooking 4–6 minutes until shrimp are opaque and firm, with a slight spring when pressed. Doneness cue: opaque all the way through (no gray/translucent spots).
- Finish and rest. Stir in peas during the last 1–2 minutes. Taste and adjust salt and pepper. Turn off heat and rest 5 minutes so the rice fully absorbs remaining liquid without going mushy.
- Serve. Spoon into bowls and finish with lemon wedges and parsley (if using).
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
Rice: tender, not creamy-gummy. Aim for liquid absorbed with a little gentle bubbling early on, then reduce as it cooks. Shrimp: opaque and firm—cooked fast at the end so they don’t get rubbery. Mussels: shells open after cooking; discard any that remain closed.
Rice swap: If you can’t find paella rice, Arborio works, but keep an eye on doneness—Arborio can go softer faster. Spice level: Add a pinch of cayenne or chili flakes for heat, or keep it mild for family-friendly dinners. Broth choice: Chicken broth works beautifully; seafood broth gives extra depth. Make it easier: Use pre-peeled shrimp to cut prep time. Keep shrimp cold until you add them.