Seafood Paella Skillet
A saffron-infused rice skillet loaded with swappable seafood, aromatics, and broth cooked in one pan. Proteins and stock options vary; the signature saffron-paprika rice base remains constant.
Ingredients
Method
Toast saffron threads in a small dry skillet over low heat for 30 seconds until fragrant. Add 1/4 cup warm broth and let steep for 10 minutes.
Heat olive oil in a large skillet (12 inches) over medium-high heat. Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant. Stir in paprika and cook for 1 minute.
Add arborio rice and stir constantly for 2 minutes to lightly toast the grains.
Pour in the warm broth, including the saffron steep liquid. Bring to a simmer and do not stir further (allow rice to cook undisturbed as much as possible).
After 12 minutes, scatter diced red bell pepper, zucchini, and cherry tomatoes across the rice. Season with salt and pepper.
Nestle shrimp and clams into the rice. Cover partially with a lid or foil and cook for 8–10 minutes until shrimp is opaque, clams have opened, and rice is tender.
Discard any unopened clams. Taste and adjust seasoning. Remove from heat and let rest for 2 minutes.
Garnish with fresh parsley and serve directly from the skillet with lemon wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →