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Wild Rice Paella with Shrimp and Mussels

Featured in the Honolulu Star-Advertiser on September 4, 2013.



Wild Rice Paella with Shrimp and Mussels

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups wild rice (soaked in water for 2 hours, then strained)
  • 4 cups low-sodium chicken stock, divided below
  • 1/2 teaspoon dried thyme
  • 2 teaspoons turmeric
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large pinch saffron
  • 1 pound peeled and deveined raw shrimp (21-25 per pound)
  • 1 pound mussels, cleaned
  • 1 cup frozen green peas, thawed
  • 4 lemon wedges


Heat oil in a large skillet, over medium heat. Add onion, bell pepper and garlic; cook until vegetables are softened, about 3 minutes. Remove from skillet; set aside. In same skillet, add rice, 3 cups of chicken stock, thyme, turmeric, smoked paprika, salt, pepper, and saffron; bring to a boil over medium heat. Cover and cook for 30 minutes. Add remaining stock, shrimp, mussels, peas, and bell pepper mixture. Cover and cook for 7-10 minutes more or until mussels are open and shrimp is opaque. Turn off heat and let rest until the liquid is absorbed. Serve with lemon wedges. Makes 6 servings.

Approximate Nutrient Analysis per serving:
420 calories, 7 g fat, 1.5 g saturated fat, 180 mg cholesterol,1100 mg sodium, 52 g carbohydrate, 5 g fiber, 4 g sugar, 39 g protein


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