One-Pot Seafood Paella for Beginners: Easy, Authentic Flavor

Your Simple Seafood Paella Ingredients:

For the Seafood:

Shrimp: 8 oz, peeled and deveined.

Mussels: 8 oz, scrubbed. (Pro Tip: Discard any that are open and don't close when tapped).

Scallops (or Firm White Fish): 8 oz. Cod or halibut are great substitutes.

For the Rice & Broth:

Short-Grain Rice: 1 ½ cups. **Bomba** or **Arborio** rice are essential—they absorb liquid beautifully without becoming mushy.

Saffron Threads: ½ tsp. This is the gold of paella, giving it that iconic color and aroma.

Smoked Paprika: 1 tsp. *Not* regular paprika! The smoked variety is non-negotiable for that deep, smoky flavor.

Aromatics: 1 onion, 1 red bell pepper (finely diced), and 4 garlic cloves (minced).

Liquid: 4 cups of **hot** seafood or chicken stock and 1 cup of dry white wine (like Sauvignon Blanc).

Other: 1 can of diced tomatoes (drained), frozen peas, olive oil, lemon wedges, and fresh parsley.

How to Make Paella: A Step-by-Step Guide for Beginners:

 Step 1: Sear the Seafood

Pat your shrimp and scallops completely dry. This is the secret to a good sear! In your large, heavy-bottomed skillet, heat a tablespoon of olive oil over medium-high heat. Sear the shrimp and scallops for just **1-2 minutes per side** until they *just* turn opaque. They don't need to be cooked through. Remove them to a plate and set aside.


 Step 2: Build the Flavor Base (The "Sofrito")

In the same skillet, add more olive oil and reduce the heat to medium. Sauté the diced onion and bell pepper until soft (5-7 mins). Add the garlic and cook for another 30 seconds until fragrant.

Now, add the **smoked paprika and crushed saffron threads**. Stir for 30 seconds. Toasting these spices unlocks their incredible flavor.

 Step 3: Toast the Rice

Add the rice to the skillet. Stir it constantly for 2-3 minutes, coating every grain in the flavorful oil. This crucial step helps the rice cook evenly and absorb maximum flavor.

Step 4: Simmer and Cook (Hands Off!)

1. Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

2. Add Liquids: Stir in the drained tomatoes and all of the **hot** stock. Season generously with salt and pepper. Bring it to a steady simmer.

3. The Key Rule: Give everything one good stir to distribute it evenly. **NOW, DO NOT STIR AGAIN.** This is essential for creating the *socarrat* (the crispy bottom layer).

4. Arrange & Cook: Gently place the raw mussels into the rice, hinge-side down. Let the paella simmer gently over low-medium heat for **15-20 minutes**. Rotate the pan occasionally for even cooking. The liquid will be mostly absorbed.

Step 5: Create the "Socarrat" and Rest

Crispy Bottom:Increase the heat to medium-high for just the **last 1-2 minutes**. Listen for a faint crackling sound. You're toasting the bottom layer of rice. Watch carefully to avoid burning!

Rest:Remove the pan from the heat. Immediately cover it with a lid or foil and let it rest for **5-10 minutes**. This allows the rice to finish steaming and become perfectly tender.