Brown Rice Seafood Paella with Shrimp and Mussels

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.