Seafood Paella
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Spanish
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed to a paste or finely chopped
  • 1 large tomato, chopped
  • ½ large red bell pepper, chopped
  • 1(10 ounces) package saffron rice mix (I like Vigo Yellow Rice)
  • 2 tbsp butter or 2 tbsp olive oil
  • 3 cups water or low sodium chicken stock, plus more if needed
  • ½ cup dry white wine
  • black or red pepper to taste
  • cooked mussels
  • cooked shrimp
  • peas
  • corn
  • parsley
  1. In large, deep skillet (with lid), heat olive oil over medium-high heat.
  2. Add onion and pepper and sauté until softened.
  3. Add tomato and garlic, cook for 2 minutes.
  4. Bring chicken stock and wine to boil.
  5. Add package of Vigo Yellow Rice.
  6. Stir well while boiling for 1 minute and spread the rice out evenly in the pan.
  7. Cover the deep skillet tightly and let simmer, undisturbed, for 20 – 25 minutes.
  8. Move the pan around and rotate so that the rice cooks evenly.
  9. When rice is cooked (taste test) add cooked mussels, shrimp, corn and peas on top.
  10. Cover and simmer for a couple of minutes.
  11. Remove from heat and serve.
  12. Garnish with chopped parsley.
Recipe by Crafty Cooking by Anna at