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Flavorful Spanish Paella Recipe with Grilled Shrimp and Mussels Made Easy

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A vibrant and approachable Spanish paella featuring smoky grilled shrimp and mussels combined with saffron-infused rice and smoky paprika. Perfect for entertaining and quick enough for weeknights.

Ingredients

Scale
  • 1 ½ cups short-grain rice (such as Bomba, Arborio, or Calasparra)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large ripe tomato, diced (or 1 cup canned crushed tomatoes)
  • 4 cups seafood stock (or chicken stock as a substitute)
  • 1 teaspoon smoked paprika (pimentón de la Vera)
  • Pinch of saffron threads, soaked in 2 tablespoons warm water
  • 1 teaspoon sweet paprika
  • 2 tablespoons olive oil (extra virgin for richer taste)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 12 large shrimp, peeled and deveined (tail-on for presentation)
  • 1 pound fresh mussels, cleaned and debearded
  • 1 lemon, cut into wedges (for serving)
  • 2 tablespoons olive oil (for grilling)
  • 1 teaspoon smoked paprika (for seasoning the shrimp)
  • Salt and pepper, to taste
  • Optional: 1 red bell pepper, sliced
  • Optional: 1 cup frozen peas

Instructions

  1. Rinse the rice under cold water until the water runs clear. Soak the saffron threads in 2 tablespoons of warm water and set aside. Clean the mussels by scrubbing and removing any beards. Pat the shrimp dry and season with salt, pepper, and smoked paprika. (10 minutes)
  2. In a medium saucepan, bring the seafood stock to a gentle simmer. Keep it warm over low heat throughout the cooking process. (5 minutes)
  3. Heat your grill or grill pan to medium-high. Toss the shrimp with olive oil and grill for 2 minutes per side until they have nice grill marks and are just cooked through. Grill the mussels in a grill basket until they open, about 5 minutes. Discard any unopened mussels. Set the grilled seafood aside. (10 minutes)
  4. Heat 2 tablespoons olive oil in the paella pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant. Add diced tomatoes, smoked paprika, and sweet paprika; cook until the mixture thickens slightly and deepens in color, about 7 minutes. (15 minutes)
  5. Stir the rice into the sofrito so each grain is coated. Pour in the warm stock and saffron water. Season with salt and pepper. Spread the rice evenly and let it simmer uncovered over medium heat without stirring. (20 minutes)
  6. When the rice is halfway cooked (after about 10 minutes), arrange the grilled shrimp and mussels on top. If using, add sliced red bell peppers and peas now. Continue cooking until the rice is tender and most liquid absorbed, about 10 more minutes. (20 minutes)
  7. Remove the pan from heat, cover loosely with foil or a clean kitchen towel, and let rest for 5-10 minutes. This helps the flavors meld and the rice finish cooking gently. (10 minutes)
  8. Garnish with chopped fresh parsley and lemon wedges. Serve warm right from the pan.

Notes

Keep stock warm to avoid gummy rice. Grill seafood separately for smoky flavor. Do not stir rice after adding stock to develop socarrat crust. If rice is too firm and liquid is gone, add splash of warm water and cover to finish cooking. Saffron can be substituted with turmeric for color but flavor differs. Cast iron skillet can substitute paella pan; keep rice layer thinner for even cooking.

Nutrition

Keywords: Spanish paella, grilled shrimp, mussels, saffron rice, seafood paella, smoky paprika, easy paella recipe, gluten-free paella

Find it online: https://shimmersnack.com/flavorful-spanish-paella-recipe-with-grilled-shrimp-and-mussels-made-easy/