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Spanish Seafood Paella

Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

Spanish Seafood Paella is a classic Valencian dish featuring saffron-infused rice cooked with shrimp, mussels, calamari, and other seafood. This dish is bursting with bold Mediterranean flavors and is traditionally cooked in a wide, shallow paella pan. Paella is a social meal, perfect for gatherings and celebrations, bringing the authentic taste of Spain to your table.

Spanish Seafood Paella

For the Paella Base
 2 tbsp olive oil
 1 small onion, finely chopped
 ½ red bell pepper, diced
 ½ green bell pepper, diced
 3 cloves garlic, minced
 1 tsp smoked paprika
 ½ tsp cayenne pepper (optional, for spice)
 1 ½ cups (300g) Spanish Bomba or Arborio rice
 1 tsp saffron threads, soaked in 2 tablespoons warm water
 4 cups (1 liter) seafood stock (or chicken broth)
 1 cup (240ml) dry white wine
 1 cup (200g) diced tomatoes (or canned tomatoes)
 Salt and black pepper, to taste
For the Seafood
 12 large shrimp (peeled and deveined, tails on)
 12 mussels, scrubbed and debearded
 10 calamari rings
 ½ cup (100g) clams (optional)
 ½ cup (100g) white fish (optional, cut into chunks)
For Garnish
 Lemon wedges
 Fresh parsley, chopped
 Extra virgin olive oil (for drizzling)
Prepare the Paella Base
1

  • Sauté the Aromatics:
    • Heat olive oil in a large paella pan (or wide skillet) over medium heat.
    • Add chopped onions and bell peppers, and cook for 3-4 minutes until softened.
    • Stir in garlic, smoked paprika, and cayenne pepper, and cook for 30 seconds until fragrant.
  • Toast the Rice:
    • Add the Bomba or Arborio rice and stir well to coat in the oil and spices.
    • Toast the rice for 1-2 minutes, stirring occasionally.
  • Deglaze with White Wine:
    • Pour in white wine and let it simmer for 2 minutes until reduced.
Add the Broth and Saffron
2

  • Mix in the Tomatoes:
    • Stir in diced tomatoes and season with salt and black pepper.
  • Add the Saffron and Stock:
    • Pour in the soaked saffron threads and seafood stock.
    • Stir once, then DO NOT STIR AGAIN (this helps form the signature paella crust, called "socarrat").
  • Simmer the Rice:
    • Reduce heat to medium-low and let it simmer uncovered for 15-18 minutes.
    • If the liquid evaporates too quickly, add a little more warm stock.
Cook the Seafood
3

  • Arrange the Seafood:
    • Nestle the shrimp, mussels, calamari, and optional seafood into the rice.
    • Cover with a lid or foil and let it cook for 5-7 minutes until the seafood is cooked and mussels have opened.
  • Check for Doneness:
    • The rice should be tender, with a slight bite (al dente).
    • The shrimp should be pink and opaque.
    • Any unopened mussels should be discarded.
Create the Socarrat (Optional)
4

  • Increase Heat to High for 1 Minute:
    • Let the bottom of the paella develop a crispy, golden crust without stirring.
    • Listen for a slight crackling sound—this means the socarrat is forming.
  • Remove from Heat and Let Rest:
    • Let the paella rest for 5 minutes before serving.
Serve and Garnish
5

  • Drizzle with Olive Oil:
    • Finish with a drizzle of extra virgin olive oil.
  • Garnish with Lemon and Parsley:
    • Sprinkle with fresh chopped parsley and serve with lemon wedges.
  • Serve Family-Style:
    • Traditionally, paella is eaten directly from the pan with a spoon!
Pro Tips
6

  • For Authenticity: Use Spanish Bomba rice, which absorbs liquid without becoming mushy.
  • For a Smokier Flavor: Add chorizo or roasted red peppers.
  • For a Vegetarian Version: Swap seafood for artichokes, bell peppers, and green beans.

Nutrition Facts

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