Serves 6
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 onion, thinly sliced
- 3 to 4 garlic cloves, minced
- 1 1/2 cups uncooked rice
- 2 14.5 ounce cans chicken broth
- 1 pound medium shrimp, thawed, peeled, deveined and tails removed
- 1/2 pound scallops, thawed
- 2 tilapia fillets, cut into smaller chunks
- 1/4 teaspoon pepper
- Pinch saffron threads (a pinch is all you need to savor the entire skillet!)
- 1 pound mussels
- 2 tablespoons fresh parsley or cilantro, chopped
- In a large nonstick skillet heat oil to medium heat. Add bell pepper and onions and saute for 3 minutes. Add garlic and saute for 3 more minutes until it starts to brown slightly.
- Add the rice and stir-fry for 2 minutes.
- Add the broth, shrimp, scallops, tilapia, pepper and saffron; bring to a boil. Reduce heat and simmer, covered, until broth is almost absorbed and rice is tender, about 15 minutes.
- Add mussels, cover skillet and cook until mussels open about 7 minutes longer. Discard any mussels that do not open.
- Serve sprinkled with parsley.
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When I ordered paella at a restaurant, I was told that it’s not served for lunch, only dinner. I really appreciate you posting a recipe for it. I no longer have to wait and can have it at ANY time. Thanks for sharing!
You’re welcome! I was surprised that it didn’t take long to make at home and it tastes just as good if not better than the restaurant.
Mmmm…looks delicious!…pinning right now : )
Sweet!
This looks yum! I absolutely love Paella and I have never attempted to make it myself. Nice recipe!
Thanks! I was pleasantly surprised how simple it was to make. Will have to make again soon.!
Now that looks mouth watering delicious. Beautiful presentation too.
why, thank you, Diane!
Looks delicious!
Thank you Maura!