The Best Seafood Rice Skillet ('Not Quite Paella') Recipe
Prep Time:
1 minute
Cook Time:
32 minutes
Servings:
2 Servings
Ingredients
  • 2 ½ cups seafood broth
  • ½ pinch saffron threads
  • 3 tablespoons extra virgin olive oil
  • ¼ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • ½ cup peas
  • 1 small ripe tomato, chopped
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ black pepper
  • 1 cup long-grain rice
  • 10 shrimp, peeled and deveined
  • 10 mussels
  • 3 tablespoons minced parsley
Directions
  1. Heat the broth in a small saucepan until it comes to a simmer. Turn the heat to low and cover the pot to keep it warm until you're ready to use it.
  2. Place the saffron in a small bowl, pour in ¼ cup of the hot broth, and set it aside to steep.
  3. Heat the oil in a large heavy-bottomed skillet on medium.
  4. Add the onion and garlic and saute for 3-4 minutes.
  5. Add the bell pepper, peas, and tomato and saute for 7-8 minutes.
  6. Add the saffron with its liquid, paprika, salt, and black pepper, stir, and cook for about 30 seconds.
  7. Place the rice in the pan and toast it, stirring frequently, for 1 minute.
  8. Pour in the hot broth, stir, and raise the heat to high until the liquid comes to a low boil. Taste the broth and stir in additional salt and pepper if desired, but don't stir anymore after this step.
  9. Reduce the heat to medium-low and bring the liquid to a simmer. Let it simmer for 6-8 minutes until the rice starts to peek out above the broth.
  10. Arrange the shrimp and mussels decoratively on top of the rice, cover, and cook until the seafood is cooked, the rice is al dente, and most of the broth is absorbed, about 10-12 minutes.
  11. Sprinkle parsley on top and serve hot.