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5 from 1 vote

Easy Seafood Paella

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.
Prep Time2 mins
Cook Time28 mins
Resting10 mins
Total Time40 mins
Course: Main Course
Cuisine: Spanish
Servings: 4 servings
Calories: 487kcal


  • 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 Mahatma 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


  • 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.


  • Serve this paella family-style with slices of baguette for a complete meal.
  • This paella can be made with authentic Mahatma grains such as parboiled medium grain rice, but also works very well with Mahatma 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