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Seafood Paella

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Easy, delicious and flavorful Seafood Paella that you can make at home! And you don't need a paella pan!

Seafood Paella

  • Yield: 6 servings
  • Prep Time: 20 min
  • Cooking Time: 55 min


  • 3 tablespoons extra virgin olive oil, split
  • 1 onion, peeled and finely chopped
  • 2 to 3 garlic cloves, minced or finely chopped
  • 1 (15 oz.) can tomato sauce + more if needed
  • Kosher salt and pepper
  • 2 to 3 teaspoons smoked paprika
  • One pinch of saffron threads
  • 4 cleaned small squid, sliced or chopped
  • 2 cups medium-grain Spanish paella rice or risotto rice
  • 3 cups chicken stock, plus more if needed
  • 1 cup dry white wine
  • 1 (12 oz.) package Wild White Shrimp, peeled and deveined
  • ½ cup cherry tomatoes; cut in half crosswise
  • ½ cup cooked spicy sausage, chopped
  • fresh parsley, finely diced for garnish
  • ½ pound mussels, scrubbed, de-bearded and steamed


  1. Using your cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and sauté until softened, for about 3 to 4 minutes. Stir in the garlic and continue to sauté until fragrant, for about 1 to 2 minutes.
  2. Add in the tomato sauce, season with salt and pepper and add in the smoked paprika and the saffron, mixing well, and cook for about 4 to 5 minutes. Add in the squid and cook, stirring, for a minute or so and then, add in the rice and stir well until all the grains are coated with the tomato sauce mixture and the rice is evenly distributed around the skillet.
  3. Using a separate small saucepan, bring the chicken stock and wine to a boil and then pour evenly over the rice. Turn up the heat to high and bring to a boil, and season with salt.
  4. Turn the heat down to low and let the rice simmer for about 15 to 20 minutes. If needed, you can add just a little more tomato sauce to the rice, half way through cooking. If you do this, pour evenly over the rice and then make sure the rice is still evenly distributed over the skillet.
  5. While the rice is cooking, prepare the mussels.
  6. Add the mussels into the saucepan and pour in the chicken stock and water. Immediately cover the pan with the lid for about 5 minutes. After about 5 minutes, lift the lid and check the mussels. Nearly all of the mussels should be open by now. If not, cover and cook an additional 1 to 2 minutes. You can mix the mussels around in the saucepan to get the sauce nicely distributed over them. Discard any mussels that haven’t opened after this time. Do not consume any mussels that have not opened.
  7. Once the rice is cooked, arrange the shrimp, tomatoes and sausage evenly over the rice (pushing some of the sausage and tomatoes under and into the rice) and let cook. After the shrimp start to turn pink, after about 8 to 10 minutes, flip them over and let cook just a few minutes longer.
  8. Arrange the open mussels on top of the seafood paella, drizzle the remaining tablespoon of extra virgin olive oil over the top of the paella, garnish the parsley and serve immediately.

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