Go Back
–+ servings

Brown Rice Seafood Paella

This flavorful Brown Rice Seafood Paella blends tender clams, mussels, shrimp, and scallops with hearty brown rice, vibrant vegetables, and a touch of spicy Calabrian chili paste. Nutritious, satisfying, and perfect for shared dinners, it balances taste and wellbeing in one elegant skillet meal.
Print Pin
brown rice seafood paella with clams, mussels, shrimp, corn, peas, and Calabrian chili garnish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mediterranean, Spanish
Diet Gluten-free, Mediterranean Diet
Servings 6 people

Ingredients
 

Aromatics & Base

  • 2½ tbsp olive oil
  • 1 small yellow onion finely diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 tsp Calabrian chili paste adjust to taste

Tomato & Wine

  • ⅔ cup tomato sauce
  • 1 tbsp tomato paste
  • ¾ cup dry white wine

Rice & Broth

  • 2 cups short-grain brown rice rinsed
  • 5 - 6 cups vegetable broth warmed
  • 1 dried bay leaf
  • Pinch saffron threads or ½ tsp turmeric
  • 1¼ tsp smoked paprika
  • Salt and black pepper to taste

Vegetables

  • ½ cup fresh or frozen corn kernels
  • ½ cup green peas fresh or frozen

Seafood

  • 10 - 12 clams scrubbed
  • 10 - 12 mussels scrubbed
  • ¾  lb small scallops
  • ¾  lb shrimp peeled, deveined

To Finish

  • Lemon wedges
  • Chopped parsley
  • Extra olive oil

Instructions

  • In a large paella pan, warm olive oil over medium heat. Add onion and red bell pepper; sauté 4–5 minutes until softened.
  • Stir in garlic and Calabrian chili paste; cook 30 seconds until fragrant.
  • Add tomato paste; cook 1 minute. Pour in tomato sauce and white wine; simmer 2–3 minutes to reduce.
  • Add rinsed brown rice; toast 1 minute. Stir in saffron (or turmeric), smoked paprika, salt, and pepper.
  • Pour in 5⅓ cups warm broth and add bay leaf. Spread rice evenly; bring to a boil. Cover and reduce heat; simmer 35 minutes.
  • Scatter corn and peas evenly atop rice (do not stir). Cover; simmer another 10 minutes.
  • Nestle clams and mussels into the rice. Cover; cook 10–12 minutes until shells open.
  • Arrange shrimp and scallops on top. Cover; cook 5–7 minutes until shrimp are opaque and scallops just cooked.
  • Uncover; increase heat to medium-high. Cook 5 minutes without stirring until light crackling indicates socarrat.
  • Remove from heat; discard bay leaf. Cover loosely with foil; rest 5 minutes.
  • Drizzle with olive oil, sprinkle chopped parsley, and serve with lemon wedges.

Notes

Nutrition facts are approximate and may vary based on exact brands/quantities

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 25g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 500mg | Fiber: 5g | Sugar: 4g