American-Style Seafood Paella
This approachable take on classic paella brings all the flavors you love without the fuss. Made with easy-to-find sushi rice and cooked in a regular skillet, this one-pan wonder delivers tender seafood, aromatic herbs, and perfectly cooked rice that's ready to impress any weeknight or weekend gathering.
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Servings: 4
Calories: 385kcal
Equipment
Ingredients
- 8 large prawns
- 200 g sushi rice
- 25 g garlic minced
- 200 g brown onion diced
- 10 g bird's eye chili sliced
- 5 g thyme sliced
- 1 kg fresh mussels
- 20 g parsley chopped
- 50 g lemon juice
- 1 L chicken stock
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a wide, even-surface pan over medium heat.
- Sauté garlic, onion, chili, and thyme until fragrant and onions are translucent.
- Add rice and toast briefly for 1-2 minutes, stirring to coat with oil.
- Pour in chicken stock and lemon juice, bring to a simmer.
- Add prawns and mussels to the pan, nestling them into the rice.
- Cook until seafood is done and rice is tender, about 15-20 minutes.
- Stir in chopped parsley before serving.
- Season with salt and pepper to taste.
Notes
Soak rice for 15-20 minutes before cooking to improve texture and guarantee even cooking
Use the widest pan available for best results - this guarantees even heat distribution and proper rice cooking
Don't stir the rice too much once the liquid is added to prevent it from becoming mushy
Clean mussels thoroughly and discard any that don't close when tapped before cooking
Substitute bomba rice or arborio rice if available, though sushi rice works excellently
Make sure chicken stock is warm when adding to prevent temperature shock to the rice
Let the paella rest for 5 minutes after cooking to allow flavors to meld
Garnish with lemon wedges for extra brightness when serving
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 28g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 95mg | Sodium: 650mg | Potassium: 485mg | Fiber: 2g | Sugar: 4g