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.
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.
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.
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.
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.
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.
Garnish with chopped parsley and lemon wedges.
Serve straight from the pan for authenticity.
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.
Spanish Albariño or Verdejo
Dry Rosé
Sparkling Cava
Non-alcoholic: citrus-infused iced tea or sparkling lemon water
6 servings