If you’ve ever longed to whip up a stunning Spanish feast without any fuss, Easy Seafood Paella is the dish to try. The beauty of this recipe lies not just in its vivid colors or its intoxicating aroma, but in how effortlessly it comes together in just one pan. Plump shrimp, savory mussels, and sweet calamari are nestled atop a bed of deeply flavored saffron rice, laced with bits of tender vegetables and bright peas. It’s impressive enough for guests but simple enough for a cozy weeknight at home—every spoonful feels like a flavorful getaway to the coast of Spain.
Ingredients You’ll Need
This Easy Seafood Paella uses mostly pantry staples and a few fresh ingredients, each chosen for their starring role in flavor, color, or texture. Don’t skip anything if you can help it—every element plays a part in bringing this Spanish favorite to vibrant life.
- Olive oil (2 tablespoons): The essential start for any paella, this adds flavor and keeps everything rich and luscious.
- Onion (1 small, finely chopped): Gives the rice a gentle sweetness and aromatic backbone.
- Garlic (3 cloves, minced): For savory warmth and depth that infuses the whole dish.
- Red bell pepper (1, sliced): Adds color, sweetness, and a bit of crunch.
- Arborio or short-grain rice (1 ½ cups): The secret to creamy, slightly firm paella rice that absorbs all the flavor.
- Smoked paprika (1/2 teaspoon): For a smoky, earthy undertone typical of Spanish cuisine.
- Saffron threads (1/4 teaspoon, soaked in 2 tablespoons warm water): Delivers distinct color and subtle floral aroma; a little goes a long way.
- Salt (1/2 teaspoon): To enhance every other ingredient in the pan.
- Black pepper (1/4 teaspoon): Adds gentle heat and complexity.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who like a touch of spice.
- Diced tomatoes (1 can, 14.5 oz, drained): Brings moisture, sweetness, and that classic paella flavor base.
- Seafood or chicken broth (3 ½ cups, warm): Infuses the rice with savory, oceanic goodness; warmth helps the rice cook evenly.
- Large shrimp (1/2 pound, peeled and deveined): Sweet, juicy, and the first thing everyone looks for in their serving.
- Mussels or clams (1/2 pound, scrubbed and debearded): Bring brininess, drama, and a true taste of the sea.
- Calamari rings or firm white fish (1/2 pound, optional): For more variety and tender seafood bites between the rice.
- Frozen peas (1/2 cup): They add color, gentle sweetness, and classic paella charm.
- Fresh parsley and lemon wedges (for garnish): A bright, herbal lift and acidity to finish the dish perfectly.
How to Make Easy Seafood Paella
Step 1: Sauté the Aromatics
Start by heating the olive oil in a wide skillet or traditional paella pan over medium heat. When it’s shimmering, toss in those finely chopped onions and let them soften, stirring occasionally for about 3 to 4 minutes. The kitchen will start to smell sweet and inviting, exactly what you want for a comforting Easy Seafood Paella. Add the minced garlic and sliced red bell pepper, and cook for another 2 minutes until everything is fragrant and just starting to turn golden.
Step 2: Toast the Rice and Spices
Next, sprinkle in the Arborio or short-grain rice. This is when you’ll add the smoked paprika, saffron with its soaking liquid, salt, black pepper, and (if you’re feeling a little bold) the crushed red pepper flakes. Stir well, coating every grain of rice with that beautifully infused oil and spices. This moment is what gives your Easy Seafood Paella its deep, complex flavor base.
Step 3: Build the Flavorful Base
Add the drained diced tomatoes, letting their juicy richness blend into the rice. Pour in your warm seafood or chicken broth. Stir everything gently just once to combine, then bring it to a gentle simmer. Now’s the time for patience: lower the heat and let the mixture cook uncovered for about 15 minutes. Resist the urge to stir! This is crucial to build that prized crispy paella crust, or socarrat, on the bottom of the pan.
Step 4: Add the Seafood and Peas
After 15 minutes, lovingly nestle the shrimp, mussels (or clams), and calamari rings or firm white fish across the surface of the simmering rice. Scatter the frozen peas on top—they’ll add a pop of green and a sweet burst in every bite. Cover the pan loosely with foil, allowing the seafood to steam and the flavors to meld for another 10 minutes, just until the shrimp are pink and the mussel shells have opened.
Step 5: Rest and Garnish
Take the pan off the heat, but don’t dive in just yet! Let it sit uncovered for about 5 minutes so the flavors settle and the rice firms up. Finally, sprinkle with chopped fresh parsley and tuck a few bright lemon wedges around the pan. Now you’re ready to serve—each spoonful is bursting with everything you love about Easy Seafood Paella.
How to Serve Easy Seafood Paella
Garnishes
Finish your Easy Seafood Paella with a generous scattering of freshly chopped parsley and lots of lemon wedges. The herbs give a fresh, grassy lift right at the end, while the lemon is perfect for squeezing over the top to balance the richness and brighten every bite.
Side Dishes
There’s no need to complicate things—serve your Easy Seafood Paella with a simple green salad tossed in vinaigrette or a loaf of crusty bread to soak up every last bit of sauce. If you’re entertaining, a plate of marinated olives or a bowl of roasted vegetables makes an easy, elegant spread.
Creative Ways to Present
For a memorable dinner, serve the paella straight from the pan at the table. Let everyone scoop their share and marvel at the colorful display. Hosting a party? Try dishing portions into shallow bowls and topping each with an extra shrimp or mussel for an individualized touch. A little sprinkle of smoked paprika on top will make the flavors sing and impress your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Easy Seafood Paella, let it cool to room temperature before storing in an airtight container. It will keep well in the refrigerator for up to 2 days. The flavors get even richer overnight, making for a delightful second-day meal.
Freezing
Seafood paella can be frozen, although the texture of the seafood may change slightly. For best results, remove any mussel or clam shells and freeze portions in airtight containers for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the paella in a skillet over medium heat with a splash of broth or water to keep the rice moist. You can also use the microwave, covered, for a couple of minutes, stirring halfway through. Just be careful not to overcook the seafood as you reheat.
FAQs
Can I use a different type Main Course
Arborio or other short-grain rice is ideal for Easy Seafood Paella, as it soaks up all the fragrant broth without turning mushy. Long-grain or instant rice won’t produce that classic creamy-yet-separate texture, but you can use them in a pinch—just adjust the cooking time and liquid accordingly.
What if I can’t get saffron?
Saffron is traditional, but don’t let its price or availability stop you from making paella. Substitute with a pinch of turmeric for color and a warm aroma, or simply leave it out—the dish will still be delicious and vibrant.
Can I add other vegetables?
Absolutely! Feel free to stir in some artichoke hearts, green beans, or chopped asparagus with the rice. Just be sure not to overload the pan; you want the seafood to shine in your Easy Seafood Paella.
Do I have to use all three types of seafood?
No, you can mix and match based on what you have. Shrimp and mussels are crowd-pleasers, but calamari or firm white fish like cod or haddock are wonderful additions. Even just one or two types will still bring that signature flavor.
How do I know when the paella is done?
After the final simmer, the seafood should be cooked through (shrimp pink and mussels or clams fully opened) and the rice tender but holding its shape. Letting it rest uncovered for a few minutes after cooking is key—this helps the socarrat develop and keeps everything from getting soggy.
Final Thoughts
Nothing brings people together quite like a pan of Easy Seafood Paella. Whether you’re new to Spanish cooking or just looking for a quick, show-stopping dinner, this recipe is sure to win hearts (and tastebuds!). Don’t wait for a special occasion—try it soon, and let the flavors transport you to sunny Spain, right at your own table.
Print
Easy Seafood Paella Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Non-Vegetarian
Description
This Easy Seafood Paella recipe is a flavorful Spanish rice dish packed with shrimp, mussels, calamari, and aromatic spices. Perfect for a special dinner or weekend meal, this one-pan seafood paella is both impressive and delicious.
Ingredients
For the Paella:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 ½ cups Arborio or short-grain rice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes, drained
- 3 ½ cups seafood or chicken broth, warm
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound mussels or clams, scrubbed and debearded
- 1/2 pound calamari rings or firm white fish (optional)
- 1/2 cup frozen peas
For Garnish:
- Fresh parsley
- Lemon wedges
Instructions
- Prepare the Base: Heat olive oil in a large skillet. Sauté onion until soft, then add garlic and bell pepper.
- Add Rice and Spices: Stir in rice, paprika, saffron, salt, black pepper, and red pepper flakes.
- Simmer: Mix in tomatoes and broth, then simmer without stirring for 15 minutes.
- Add Seafood: Arrange shrimp, mussels, and calamari/fish over the rice. Sprinkle peas on top.
- Finish Cooking: Cover and cook for 10 more minutes until seafood is done and mussels have opened.
- Serve: Let rest, then garnish with parsley and lemon wedges.
Notes
- Enhance flavor with a splash of white wine in the broth.
- Avoid stirring after adding broth for a crispy bottom layer (socarrat).
- Substitute saffron with turmeric if needed.
Nutrition
- Serving Size: 1 generous portion
- Calories: 470
- Sugar: 5g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
