Seafood Paella with Shrimp and Mussels (Plus a Sangria-Style Splash)
This seafood paella is built for home cooks: you’ll layer shrimp and mussels at the end, so the seafood stays juicy, while the rice cooks up tender—not mushy. And because every good meal deserves a toast, it comes with a simple sangria-style splash that’s easy to mix ahead.
Recipe at a glance
- Yield: Serves 6 (about 1/6 of the pan each)
- Prep time: 25 minutes
- Cook time: 35–40 minutes
- Total time: about 1 hour 5 minutes
Ingredients
Paella
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced (about 1 cup)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric (for color)
- 1/4 teaspoon saffron threads, optional
- 1 1/2 cups short-grain paella rice (or Valencia-style rice)
- 4 cups low-sodium seafood or chicken broth, kept hot
- Kosher salt, to taste (start with about 1/2 teaspoon)
- 1 pound mussels, scrubbed and debearded
- 1 pound large shrimp, peeled and deveined, patted dry
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 lemon, cut into wedges
Sangria-style splash
- 1 (750 ml) bottle dry red wine, chilled
- 1/2 cup orange juice (fresh or store-bought)
- 1/4 cup brandy or triple sec (optional)
- 2 tablespoons honey or brown sugar (to taste)
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1–2 cups sparkling water, to top
- Plenty of ice
Instructions
- Prep the seafood: Scrub mussels until clean and set aside. Pat shrimp dry so they sear and don’t steam.
- Build the flavor base: Heat olive oil in a wide paella pan or large skillet over medium heat. Add onion, bell pepper, and a pinch of salt. Cook 6–8 minutes, stirring, until softened. Add garlic and cook 30 seconds.
- Toast the spices: Stir in smoked paprika and turmeric (and saffron, if using). Cook 20–30 seconds until fragrant.
- Toast the rice: Add paella rice and stir to coat the grains with the oil and spices. Cook 1–2 minutes.
- Simmer with hot broth: Carefully pour in hot broth. Increase heat to bring to a steady simmer. Cook without stirring for 15 minutes.
- Layer mussels: Arrange mussels in the rice (nestle them in). Cover and cook 8–10 minutes, just until the mussels open.
- Layer shrimp: Add shrimp evenly over the top. Cover and cook 6–8 minutes, until shrimp are opaque and firm and the rice is tender.
- Rest briefly: Turn off heat and let paella rest, covered, for 5 minutes. This helps the rice finish absorbing liquid and makes serving easier.
- Finish and serve: Stir in chopped parsley (or sprinkle on top). Serve with lemon wedges and extra parsley.
Doneness cues (use these, not guesswork)
- Mussels: They should open during cooking. If any remain tightly closed, discard them.
- Shrimp: Opaque and firm, with a slight spring when pressed.
- Rice: Tender to the bite and flavorful, not swimming and not mushy.
Sangria-style splash
- In a pitcher, stir together red wine, orange juice, honey (or sugar), and brandy/triple sec, if using.
- Add sliced orange and lemon. Refrigerate at least 30 minutes (up to overnight) for the flavors to mingle.
- When ready to serve, fill glasses with ice, pour sangria over top, and top each glass with a splash of sparkling water.
Easy tips
- Keep broth hot: Adding cold broth can slow cooking and affect how evenly the rice tenderizes.
- Don’t stir once the broth goes in: Paella is all about gentle simmering. Stirring can break grains and make it gluey.
- Pan size matters: Use a wide pan so the rice cooks in a fairly even layer.
Serving ideas
- Serve paella straight from the pan with lemon wedges on the table.
- Optional sides: a simple green salad with vinaigrette and crusty bread to scoop up the flavorful rice.
- For a kid-friendly touch, keep extra lemon wedges on hand—salty, bright flavors help balance the seafood.
Storage notes
- Cool and refrigerate promptly: Divide into shallow containers and refrigerate within 2 hours of cooking.
- Refrigerator: Enjoy within 3 days.
- Reheat: Warm in a covered skillet with a splash of broth or water until steaming hot (stir gently to redistribute liquid).
- Food-safety basics: Keep seafood refrigerated before cooking and aim to cook promptly; thaw shrimp and mussels in the refrigerator and don’t refreeze thawed seafood.
