with rice / shrimp / mussels
Paella is a popular Spanish rice dish made with fresh seafood, but it can be time-consuming to prepare. This recipe uses all those great Spanish flavors (and the seafood!) and folds them into this weeknight friendly stew that can be made in just a fraction of the time. This meal was last featured in 2017.
Smarts: Mussels are quick-cooking shellfish, but feel free to skip them if you're looking to simplify (or use pre-cooked sausage as a substitute).
- Shrimp, peeled and deveined - 3/4 lb
- Salt - 1 tsp
- Paprika, smoked - 1 tsp
- Oregano, dried - 1 tsp
- Dried saffron (opt) - 1/4 tsp
- Red pepper flakes - 1/4 tsp
- Garlic - 3 cloves, chopped
- Bell peppers, red - 1, chopped
- Onions, medium - 1, chopped
- Carrots - 8 oz, chopped
- Mussels, cleaned and debearded (opt) - 3/4 lb (sub pre-cooked or smoked sausage, sliced)
- Peas, frozen or canned - 1 cup
- Green onions - 2 stalks, chopped, green and white parts combined
- Oil, olive - 2 Tbsp
- Stock, any type - 3 cups
- Wine, white - 1 cup (any dry variety; sub stock)
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Bay leaves - 2
- Lemon juice - 3 tsp
- Cooked rice (leftover from Monday) - 1 1/2 cups
- Yogurt, plain or Greek - 1/2 cup
Shrimp - Defrost, rinse, and pat dry.
Make paella spice mix - Combine salt, paprika, oregano, saffron, and red pepper flakes. (Can be done up to 5 days ahead)
Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. If using sausage as a substitute, slice sausage. (Can be done 1 day ahead)
Peas - Defrost if using frozen. Drain and rinse if using canned.
Green onions - Chop.
Pour stock, wine, and tomatoes (including liquid) over vegetables. Add bay leaves and bring to a simmer. Simmer for 5 minutes to let the flavors come together.
Add mussels (or sausage) to soup and cover. Cook until mussels have opened up, 5 to 6 minutes. (If any mussels don’t open, simply discard them.)
Add shrimp and peas to the soup. Put the lid back on and continue cooking until shrimp are opaque, 2 to 3 minutes more.
Turn off the heat under the soup. Remove bay leaves and stir in lemon juice. Taste and season with some salt and pepper and some more lemon juice if you’d like.
Divide rice between bowls. Ladle paella soup over top. Serve with green onions and yogurt.
Delicious! What a lovely and bright summer soup. We will be making this again. Might add white beans or chickpeas next time for a bit of protein in the veggie version.1 Helpful
We did the veggie option but added some Italian sausage. Very good!0 Helpful
I used chicken sausage in the place of mussels and my kids LOVED this soup. Everyone had seconds.0 Helpful
This was ok - kind of bland. I added white beans. I think it may have been better if I had added some tomato paste and fresh herbs after cooking in addition to the green onions.0 Helpful
This was a pleasant surprise. Maybe I added to much red pepper flakes...it was spicy, but delicious! I love mussels but haven't had luck cooking them in the past. I will try this again with mussels.0 Helpful
This had great flavors. Next time I think I'll use more rice and decrease the liquid. The best place to get mussels - Aldi. They are in the frozen section. Microwave for 5 minutes and they are perfect.0 Helpful
Used sausage instead of mussels, good flavors, easy to put together.0 Helpful