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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.

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

Instructions

  1. Heat olive oil in a large, wide pan over medium heat. Add onion and bell pepper, cooking 6-7 minutes until softened.
  2. Stir in garlic, rice, saffron, and smoked paprika. Toast 1-2 minutes.
  3. Add broth and diced tomatoes. Bring to a simmer, then reduce heat, cover, and cook 35-40 minutes without stirring, until rice is nearly tender.
  4. Nestle shrimp and mussels into the rice. Scatter peas over the top.
  5. Cover and cook 8-10 minutes more until shrimp are opaque and mussels have opened. Discard any mussels that stay closed.
  6. Let rest 5 minutes, then garnish with parsley and serve with lemon wedges.