Seafood Paella with Shrimp & Scallops
There’s something so comforting about bringing a big pan of seafood paella to the table. It feels generous, colorful, and a little bit special without being fussy. The rice slowly soaks up all that savory stock, the saffron adds its warm golden color, and the shrimp and scallops make every bite feel bright and satisfying.
This is the kind of dish that’s perfect for a relaxed weekend dinner, a cozy family meal, or a small gathering where you want something that looks beautiful but still feels homemade. As it cooks, the kitchen fills with the smell of garlic, smoked paprika, tomatoes, and seafood simmering together. By the time you squeeze fresh lemon over the top, it tastes fresh, warm, and full of flavor.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 1/2 cups short-grain rice or paella rice
- 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup diced tomatoes
- 3 1/2 cups seafood stock or chicken stock
- 1/2 cup green peas
- 12 large shrimp, shells on or peeled
- 1 cup scallops
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
Start by warming the olive oil in a large paella pan or wide skillet over medium heat. Add the diced onion and red bell pepper. Let them cook for about 4 to 5 minutes, stirring now and then, until they soften and begin to smell sweet.
Next, stir in the garlic, smoked paprika, turmeric, saffron with its soaking water, salt, and black pepper. Let everything cook for about 1 minute. The spices will bloom in the oil, and the aroma will become rich and fragrant.
Add the rice to the pan. Stir it well so every grain gets coated in that seasoned oil. Let it toast gently for about 2 minutes. This helps build flavor right from the start.
Now stir in the diced tomatoes, then pour in the seafood stock. Spread the rice evenly across the pan. Bring it to a gentle simmer, then lower the heat to medium-low.
Let the rice cook uncovered for about 15 minutes. Try not to stir it during this time. This helps the bottom develop that lightly crisp, flavorful layer that makes paella so special.
Scatter the green peas over the rice. Then arrange the shrimp and scallops on top, gently pressing them into the rice just a little. Continue cooking for 8 to 10 minutes, or until the seafood is cooked through and the rice is tender.
Once everything is cooked, remove the pan from the heat. Cover it loosely with foil and let it rest for 5 minutes. This gives the rice a chance to settle and soak up the last bit of flavor.
Finish with a drizzle of lemon juice and a sprinkle of fresh parsley.
Presentation
Serve the paella right from the pan for that beautiful, rustic look. Add plenty of lemon wedges around the edges so everyone can squeeze on a little extra brightness. A final sprinkle of parsley makes the colors pop, especially against the golden rice, pink shrimp, tender scallops, and green peas.
For a simple but lovely meal, pair it with a crisp green salad, crusty bread, or roasted vegetables. It’s best served warm, while the rice is still tender and the seafood is juicy.
Nutritional Information:
- ⏰ Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
- 🔥 Kcal: 420 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
This Seafood Paella with Shrimp & Scallops is warm, colorful, and full of those comforting coastal flavors that make dinner feel memorable. It has the cozy richness of saffron rice, the sweetness of shrimp and scallops, and the fresh lift of lemon and parsley at the end.
It’s the kind of recipe that looks impressive on the table but feels simple and welcoming once you start cooking. Try it the next time you want a meal that feels a little special, a little cozy, and full of flavor.