Brown Rice Seafood Paella with Shrimp and Mussels
A Spanish-style paella made with brown rice, saffron, shrimp, and mussels, simmered in one pan with tomato and peas.
Paella gets its personality from saffron — just a pinch turns the rice a deep gold and gives it that unmistakable earthy aroma — and from letting it cook undisturbed long enough to form a bit of a crust on the bottom. We swap in brown rice for a heartier bite and more fiber than the traditional short-grain white rice.
Shrimp and mussels go in toward the end so they cook gently in the steam rather than turning rubbery, and a scattering of peas adds a bit of sweetness and color against the golden rice.
This is a naturally high-protein dinner thanks to the shellfish, and because it's built on rice and vegetables rather than any cream or heavy sauce, it stays reasonably light while still feeling like a proper centerpiece dish for the table. One pan, and everyone eats from it family-style, which makes it a natural choice for a weekend dinner with a crowd.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion — diced
- 1 red bell pepper — diced
- 3 cloves garlic — minced
- 1 cup dry brown rice
- 1/2 tsp saffron threads
- 1 tsp smoked paprika
- 3 cups low-sodium seafood or chicken broth
- 1 cup diced tomatoes
- 12 oz raw shrimp — peeled and deveined
- 1 lb mussels — scrubbed and debearded
- 1/2 cup frozen peas
- 1 lemon — cut into wedges
- 2 tbsp fresh parsley — chopped
These ingredients are standard at most major European supermarkets.
Instructions
- 1Heat olive oil in a large, wide pan over medium heat. Add onion and bell pepper, cooking 6-7 minutes until softened.
- 2Stir in garlic, rice, saffron, and smoked paprika. Toast 1-2 minutes.
- 3Add broth and diced tomatoes. Bring to a simmer, then reduce heat, cover, and cook 35-40 minutes without stirring, until rice is nearly tender.
- 4Nestle shrimp and mussels into the rice. Scatter peas over the top.
- 5Cover and cook 8-10 minutes more until shrimp are opaque and mussels have opened. Discard any mussels that stay closed.
- 6Let rest 5 minutes, then garnish with parsley and serve with lemon wedges.