Rice & Grain Bowls Members

Skillet Seafood Paella

A vibrant Spanish-style rice dish with saffron-scented broth, shrimp, mussels, and the prized crispy bottom layer called socarrat. Made in a wide skillet and left undisturbed at the end for that signature crust.

25 minPrep

35 minCook

60 minTotal

5-6Servings

AdvancedDifficulty

⭐ 4.7Rating

One 13-14 inch pan, about 8 cups

Ingredients

2 cups short-to-medium grain rice (Bomba or Arborio)
4 cups seafood or chicken stock, warm

Instructions

Warm the stock in a saucepan over low heat and crumble the saffron threads directly into it; let it steep at least 10 minutes so the liquid turns deep gold and fragrant.

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