Seafood Paella

Seafood Paella
Level
Intermediate
Prep
20 minutes
Cook
25 minutes
Servings
8 servings, about 1 1/4 cups each
  • Paella is a popular Spanish dish consisting of saffron-flavored rice and a variety of meats and seafood. This tasty version uses shrimp, scallops, calamari and mussels and is perfect for entertaining.

The Secret Ingredient

Ingredients

  • 1 tablespoon olive oil
  • 1 3/4 to 2 pounds mixed seafood (peeled and deveined large shrimp, scallops and calamari)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 medium Spanish onion, finely chopped (about 1 cup)
  • 1 small tomato, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 1/2 cups water, divided
  • 1/2 teaspoon saffron threads, crushed, dissolved in 1/4 cup hot water
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 lime frozen fruit bar, melted and stick removed (*small bar from variety pack)
  • 1/4 cup dry white wine
  • 1 1/2 cups short-grain rice (such as Valencia or Arborio)
  • 1/4 cup chopped roasted red bell peppers
  • 12 to 14 mussels, cleaned and debearded
  • 1/2 cup frozen green peas, thawed
  • 2 tablespoons coarsely chopped fresh parsley leaves or cilantro
  • 1 lemon, cut into wedges, for serving

Make It

Step 1

Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Season shrimp, scallops and calamari with salt and pepper. Add to pan; cook, stirring frequently, for 3 minutes or until almost done. Transfer to a bowl.

Step 2

Add onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft. Add 3 cups water, saffron mixture, bouillon, melted bar and wine; bring to a boil over high heat. Sprinkle in rice, distributing evenly; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.

Step 3

Add seafood mixture, mussels (nestle them in hinge side down), remaining ¼ cup water and peas; cook for 8 minutes or until shells open and rice has absorbed the liquid. Discard any unopened shells. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving. Serve with lemon wedges.
Tip:
* Can also use half of a large lime frozen fruit bar.