Seafood Paella Valenciana is a vibrant, festive rice dish from Spain’s Valencia region. Traditionally cooked in a wide, shallow pan, this saffron-infused paella brings together plump shellfish, delicate white fish, and aromatic sofrito over crispy rice—known as socarrat —at the bottom.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 50 minsTotal Time 1 hr 20 minsFor the Paella Base
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 medium tomato, grated or finely chopped
1 red bell pepper, diced
1 tsp smoked paprika
Pinch of saffron threads, soaked in 2 tbsp warm water
1 ½ cups short-grain rice (e.g., Bomba or Arborio)
4 cups seafood or fish stock, warmed
Salt and pepper to taste
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
For the Seafood Topping
12 mussels, scrubbed and debearded
12 clams, scrubbed
12 large shrimp or prawns, shell-on, deveined
1 cup calamari rings or tentacles
1 fillet of firm white fish (e.g., cod or monkfish), cut into chunks
Optional: peas, green beans, or fava beans for added vegetables
Prepare the Sofrito Base
1
Heat olive oil in a 15–17-inch paella pan over medium heat.
Sauté the onion for 4–5 minutes until softened.
Add garlic and cook for 1 minute, followed by bell pepper and paprika.
Stir in the grated tomato and cook until thickened, ~8 minutes.
Add Rice and Seasoning
2
Stir in rice to coat with sofrito, toasting slightly (1–2 minutes).
Pour in the warmed seafood stock and saffron (with its soaking water).
Season with salt and pepper. Do not stir again after this point.
Add the Seafood
3
Arrange the shrimp, clams, mussels, calamari, and fish pieces across the top.
Press lightly into the rice. Cook uncovered at a strong simmer for 10 minutes.
Simmer and Form the Socarrat
4
Reduce heat and simmer gently for another 15–20 minutes.
Avoid stirring. The rice should absorb most liquid, and the bottom should crisp up (socarrat ).
If needed, rotate the pan over the heat for even cooking.
Steam and Finish
5
Once rice is cooked and seafood opened, remove from heat.
Cover loosely with foil or a kitchen towel and let rest for 5–10 minutes.
Serve
Variations
7
Swap in langoustines, scallops, or razor clams.
Add chorizo for a fusion twist (note: not traditional).
For a pescatarian option, omit shellfish and add more fish and vegetables.
Pairing Suggestions
Ingredients For the Paella Base
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 medium tomato, grated or finely chopped
1 red bell pepper, diced
1 tsp smoked paprika
Pinch of saffron threads, soaked in 2 tbsp warm water
1 ½ cups short-grain rice (e.g., Bomba or Arborio)
4 cups seafood or fish stock, warmed
Salt and pepper to taste
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
For the Seafood Topping
12 mussels, scrubbed and debearded
12 clams, scrubbed
12 large shrimp or prawns, shell-on, deveined
1 cup calamari rings or tentacles
1 fillet of firm white fish (e.g., cod or monkfish), cut into chunks
Optional: peas, green beans, or fava beans for added vegetables
Directions Prepare the Sofrito Base
1
Heat olive oil in a 15–17-inch paella pan over medium heat.
Sauté the onion for 4–5 minutes until softened.
Add garlic and cook for 1 minute, followed by bell pepper and paprika.
Stir in the grated tomato and cook until thickened, ~8 minutes.
Add Rice and Seasoning
2
Stir in rice to coat with sofrito, toasting slightly (1–2 minutes).
Pour in the warmed seafood stock and saffron (with its soaking water).
Season with salt and pepper. Do not stir again after this point.
Add the Seafood
3
Arrange the shrimp, clams, mussels, calamari, and fish pieces across the top.
Press lightly into the rice. Cook uncovered at a strong simmer for 10 minutes.
Simmer and Form the Socarrat
4
Reduce heat and simmer gently for another 15–20 minutes.
Avoid stirring. The rice should absorb most liquid, and the bottom should crisp up (socarrat ).
If needed, rotate the pan over the heat for even cooking.
Steam and Finish
5
Once rice is cooked and seafood opened, remove from heat.
Cover loosely with foil or a kitchen towel and let rest for 5–10 minutes.
Serve
Variations
7
Swap in langoustines, scallops, or razor clams.
Add chorizo for a fusion twist (note: not traditional).
For a pescatarian option, omit shellfish and add more fish and vegetables.
Pairing Suggestions
Seafood Paella Valenciana
