If you’re looking to impress for your next date night, try making my Easy Seafood Paella! Made in under 30 minutes without a fancy pan, this recipe for my pescatarian-friendly mussel and shrimp paella de marisco is simple, elegant, and delicious.

Cast iron skillet filled with easy seafood paella made with shrimp and mussels.

With Valentine’s Day right around the corner, you may be tempted to make dinner reservations; I’m here to convince you to stay home and make a romantic dinner instead. Not only will you end up saving a bunch of money, you’ll also avoid one of the worst service nights of the year.

What is Paella?

Paella (pronounced pie-AY-yuh) is a Spanish rice dish that originated from the region of Valencia. The name paella is actually the Valencian word for “pan,” and while many recipes call for a special, shallow paella pan with handles, the word refers to all types of pans.

Originally, paella was a dish for farm laborers; workers would gather what they needed for the dish around the rice fields, including onions, tomatoes, and snails. Traditional Valencian paella can be made with a variety of meats (including chicken or rabbit) and/or fish (like the mussels and shrimp in this recipe).

No matter what meat or veggies go into paella, it always includes rice and is always made in a single, shallow pan.

overhead shot of mussel and shrimp paella de marisco in a cast iron pan with a bowl of baguette slices nearby.

About This Recipe

My easy seafood paella has classic Spanish flavors and is a real crowd-pleaser. This paella is cooked in vegetable broth, simmered with roasted bell peppers, jalapeño slices, and paprika, giving it a mild kick; you can opt to omit the jalapeños if you prefer.

Generally speaking, Spanish paella is usually flavored and colored with saffron, which is the world’s most expensive spice. I opted to use paprika instead, which is far less expensive but still quite flavorful. The shrimp and mussels give this paella a fancy flair for a fraction of the price you would pay in a restaurant.

I also opted to use regular, long-grain white rice instead of special paella rice. The idea was to make this recipe available to all of you!

I also decided to make this paella de marisco in a cast iron paella pan, making it more accessible to most home cooks. You don’t need any special equipment to make it, and you don’t have to make a fire. This easy recipe can be made on the stovetop using any shallow pan you have on hand.

raw shrimp in a blue and white rectangular bowl with paper towels.

Ingredients & Substitutions

Making my easy and inexpensive homemade seafood paella requires a relatively short list of ingredients. Here’s everything you’ll need:

  • Olive Oil – No need to bust out the fancy stuff here; just your normal olive oil for cooking will do.
  • Garlic – Fresh is always best, but in a pinch you can sub in 1/4 teaspoon of dried garlic powder for each clove.
  • Onion – Any color of onion will do here, so use whatever you have on hand!
  • Jarred Roasted Red Peppers – Make sure to drain them well before using. You can also feel free to roast your own bell peppers if you prefer.
  • Paprika – This spice comes in hot, sweet, and smoked varieties. Feel free to use whichever you prefer!
  • Salt & Pepper – Every dish requires seasoning; use kosher salt and fresh cracked pepper for the best flavor.
  • White Rice – Instead of using fancy paella rice, I just opted to use regular long grain white rice. You can also opt to use a parboiled medium grain rice if you prefer to cut down on cooking time.
  • Vegetable Broth – Boxed, canned, homemade, or even veggie bouillon will work here. If you are not a pescatarian, you can also use chicken broth or stock instead.
  • Shrimp – Save yourself a little extra cash by reaching for frozen shrimp. I prefer going for an “easy peel” variety that have already had the veins removed to cut back on prep work.
  • Mussels – Remember to debeard and clean the mussels with clean, cool water before cooking to get rid of any grit. Any mussels that don’t open during cooking should be tossed.
  • Jalapeño – I simply couldn’t help myself; I love a little heat! Feel free to omit the chiles if you prefer, or remove the seeds and membranes to make your seafood paella a little milder.
  • Cilantro – If you’re not a fan, substitute parsley instead.
  • Lemon – Fresh lemon juice adds a beautiful hit of acidity. Be sure to firmly roll the lemon on your workstation for 10-15 seconds before cutting in order to get the most juice possible.

How To Make Mussel & Shrimp Paella

Making my seafood paella is a snap! Here’s how it’s done:

Prep. Chop all veggies, clean and debeard mussels, and peel shrimp. Heat oil in a heavy skillet or paella pan over medium-high heat.

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Sauté. Add onion and cook for 2 minutes. Add garlic and bell pepper to the skillet with paprika, salt, and pepper. Sauté until onions are translucent, about 3 minutes.

Toast Rice. Stir in rice for 1 minute to slightly toast.

Simmer. Add broth and bring to a rolling boil, uncovered. Reduce heat to a simmer, then cover with aluminum foil and cook until most of the liquid is absorbed, or about 8 minutes. Stir in shrimp, mussels, jalapeño, and cilantro and cover. Cook until shrimp is cooked and mussels open, about 10 to 12 minutes.

Rest & Serve. Let rest, covered until all of the liquid is absorbed, about 10 minutes. Serve with lemon wedges.

Optional Variations

While I love making my paella de marisco pretty simple, there are plenty of opportunities for customization. Here are a few ideas to get you started:

  • Go for surf n’ turf vibes. Make paella mixta by adding in some meat. Cooked chicken thighs or sliced Spanish chorizo are my favorites.
  • Add more veggies. Green beans or tomatoes are traditional. I also like green onions, peas, and artichoke hearts.
  • Add fish. Cod, tilapia, or any other flaky white fish is a good match.
  • Get fancy. Add a pinch or two of saffron for an added hit of flavor and a gorgeous pop of color.

Frequently Asked Questions

What is the best kind of rice to use for making paella?

I personally prefer a Spanish-style seafood paella, which should be made with rice that will be separate after cooking. I usually reach for regular white rice, but you can use special paella rice if you prefer. You can also go for a Filipino interpretation by using a sticky, glutinous rice variety instead.

What should I serve with seafood paella?

I suggest serving paella with a warm, crusty loaf of bread at bare minimum. If you’re looking to make it into a multiple-course affair, I suggest pairing it with my Persimmon and Goat Cheese Salad as an appetizer.

Can I make paella de marisco ahead of time?

I don’t recommend that you do, as mussels are best served freshly cooked. However, you can do all of the prep work a day or two in advance, making this easy 30-minute paella an even faster meal.

More Romantic Date Night Recipes

If you made my recipe for Easy Seafood Paella with Mussels & Shrimp (a.k.a. Paella de Marisco), please be sure to rate and review it below!

terracotta plate of seafood paella with a slice of baguette and a wedge of lemon.

seafood paella de marisco in a cast iron pan on a striped table runner.

Easy Seafood Paella

5 (12 ratings)
Making homemade paella does not have to be complicated or intimidating. This is an easy seafood paella that is made with shrimp and mussels and comes together in under 30 minutes.
Print Pin Rate
Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 28 minutes
Resting: 10 minutes
Total Time: 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, finely chopped
  • ½ medium onion, chopped
  • 1 (12-ounce) jar roasted red peppers, drained, cut into thin strips
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¼ cups white rice, or parboiled medium grain rice
  • 2 ½ cups vegetable broth
  • 1 pound raw large shrimp, peeled
  • 20 mussels
  • 1 jalapeño, sliced (optional)
  • 1 tablespoon minced cilantro
  • 1 lemon cut into wedges

Instructions 

  • Heat oil in a deep, heavy skillet or paella pan over medium-high heat.
  • Add onion, cook for 2 minutes, add garlic and bell pepper to skillet with paprika, salt, and pepper. Sauté until onions are translucent, about 3 minutes.
  • Stir in rice for 1 minute to slightly toast.
  • Add broth and bring to a rolling boil, uncovered.
  • Reduce heat and simmer, cover with aluminum foil and cook until most of the liquid is absorbed, about 8 minutes. Stir in shrimp, mussels, jalapeño, and cilantro and cover. Cook until shrimp is cooked and mussels open, about 10 to 12 minutes.
  • Let rest, covered until all of the liquid is absorbed, about 10 minutes.
  • Serve with lemon wedges.

Notes

  • Serve this paella family-style with slices of baguette for a complete meal.
  • This paella can be made with parboiled medium grain rice, but also works very well with white rice — its long, slender grains become fluffy and delicious when cooked.
Calories: 487kcal, Carbohydrates: 70g, Protein: 34g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 297mg, Sodium: 3043mg, Potassium: 471mg, Fiber: 4g, Sugar: 3g, Vitamin A: 981IU, Vitamin C: 68mg, Calcium: 226mg, Iron: 8mg
Author: Yvette Marquez
Course: Main Course
Cuisine: Spanish

Photography by Jenna Sparks
Originally published: August 2019.