If you have ever dreamed of transporting your taste buds straight to the sunny shores of Spain, this Seafood Paella Recipe is your golden ticket. This vibrant and hearty dish combines perfectly cooked rice with an irresistible medley of shrimp, mussels, calamari, and more, all infused with fragrant saffron and smoky paprika. Every spoonful is a celebration of bold flavors, tender seafood, and that coveted crispy bottom layer, known as socarrat. Whether you’re cooking for family or friends, this recipe creates a warm, festive atmosphere and a stunning centerpiece that’s as delightful to serve as it is to eat.
Ingredients You’ll Need
The magic of this Seafood Paella Recipe lies in its simple, fresh ingredients that come together to create layers of brilliant flavor, inviting texture, and vibrant color. Each item on the list plays a vital role, from the lush red bell pepper adding sweetness to the saffron lending that unmistakable golden hue and aroma.
- Olive oil: The foundation for sautéing that adds richness and depth.
- Small onion (diced): Offers a sweet and savory base.
- Red bell pepper (sliced): Adds a pop of color and gentle sweetness.
- Garlic (minced): For a warm, aromatic boost.
- Arborio or bomba rice: These starchy varieties absorb flavor and achieve the perfect tender bite.
- Smoked paprika: Introduces a subtle smoky warmth that complements seafood beautifully.
- Saffron threads (soaked): The star spice that gives paella its signature golden color and floral notes.
- Salt and black pepper: Essential seasonings to balance and enhance taste.
- Canned diced tomatoes (drained): Bring acidity and a touch of sweetness to the dish.
- Seafood or chicken broth (warmed): The liquid that cooks the rice and infuses it with rich flavor.
- Shrimp (peeled and deveined): Juicy and tender seafood that cooks quickly.
- Mussels or clams (cleaned): Add oceanic brininess and texture.
- Calamari rings or scallops: Provide delightful bite-sized morsels.
- Frozen peas: Sprinkle of sweetness and bright green color.
- Lemon wedges and chopped parsley: Fresh garnishes to brighten each serving.
How to Make Seafood Paella Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a wide pan over medium heat, creating the perfect base for your dish. Add diced onion and sliced red bell pepper, cooking them until they soften and release their natural sweetness—about 4 to 5 minutes. Then, toss in the minced garlic and cook for another 30 seconds to awaken its flavor without burning it.
Step 2: Toast the Rice and Spice it Up
Next, stir the rice into the vegetables, allowing each grain to soak up the oil and become slightly toasted. Add the smoked paprika, soaked saffron threads along with their soaking liquid, salt, and pepper, stirring well so that the rice gets evenly coated in those layered spices. This step is crucial to building the deep, smoky-saffron flavor that defines a great paella.
Step 3: Add Tomatoes and Broth
Mix in the drained diced tomatoes, letting their acidity balance the richness of the dish. Pour in the warm seafood or chicken broth next, and bring everything to a gentle simmer. At this point, resist the temptation to stir the rice again; letting it cook undisturbed is the secret to achieving that characteristic crispy crust at the bottom.
Step 4: Simmer the Rice
Cook uncovered on medium-low heat for about 15 minutes. Gently shake the pan occasionally to prevent the rice from sticking too much but avoid stirring, which would disrupt the cooking process and texture.
Step 5: Add the Seafood
Arrange the shrimp, mussels or clams, and calamari rings or scallops atop the rice in an even layer. Continue cooking for another 10 minutes, letting the seafood steam gently and the rice absorb any remaining liquid. You’ll notice the bottom forming socarrat — that deliciously crispy crust, a hallmark of traditional paella.
Step 6: Finish with Peas and Rest
Scatter frozen peas over the top during the last 5 minutes to add a sweet contrast and splash of green. After cooking is complete, cover the pan with foil and take a 5-minute break off the heat. This resting period allows the flavors to meld perfectly before serving.
How to Serve Seafood Paella Recipe
Garnishes
Brighten your seafood paella with fresh lemon wedges and chopped parsley. The lemon adds a zesty punch that complements the seafood’s natural sweetness, while chopped parsley lends a fresh herbal note and vibrant color, making every bite even more irresistible.
Side Dishes
Paella is a complete and satisfying meal on its own, but a few simple sides like a crisp green salad, crusty bread, or roasted vegetables elevate the experience. These keep the meal balanced and invite guests to savor different textures and flavors alongside the star dish.
Creative Ways to Present
Serve your Seafood Paella Recipe straight from the pan for an authentic and convivial atmosphere that encourages sharing. Use a wide, shallow paella pan if you have one — it showcases the beautiful golden rice and seafood arrangement perfectly, sparking appetites before anyone even takes a bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover paella in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight, making for a delicious next-day meal, although the crispy socarrat texture may soften.
Freezing
You can freeze leftover paella for up to 1 month. Pack it tightly in freezer-safe containers or bags to avoid freezer burn. When ready to eat, thaw overnight in the fridge before reheating gently to preserve the seafood’s texture.
Reheating
Reheat the paella in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Cover it to help steam the rice and seafood evenly, stirring gently once warmed through. Avoid microwaving if possible to preserve texture and flavor.
FAQs
Can I use other types of seafood in this Seafood Paella Recipe?
Absolutely! Feel free to mix in your favorites such as crab, lobster, or different types of shellfish. Just adjust cooking times to ensure everything remains tender and juicy.
What if I don’t have saffron? Is there a substitute?
Saffron is key for authentic flavor and color in a Seafood Paella Recipe, but if you can’t find it, a small pinch of turmeric can provide a similar vibrant hue, though the flavor won’t be quite the same.
Why shouldn’t I stir the rice after adding broth?
Not stirring allows the rice to cook evenly and forms the treasured socarrat, a crunchy caramelized crust at the bottom that gives paella its signature texture and irresistible bite.
Can this dish be made vegan or vegetarian?
To make a vegetarian version, swap seafood for hearty vegetables like artichokes, green beans, and roasted red peppers, and use vegetable broth instead. It won’t be traditional paella, but it will be delicious!
How authentic is this Seafood Paella Recipe compared to traditional ones?
This recipe honors the classic Spanish method with key ingredients and cooking techniques while being accessible for home cooks. Using Arborio or bomba rice and avoiding constant stirring keeps the spirit of authentic paella alive.
Final Thoughts
There is something truly special about gathering around a pan of freshly cooked seafood paella, sharing stories, laughter, and that warm feeling of home-cooked joy. This Seafood Paella Recipe offers a perfect balance of flavors, textures, and colors to brighten any occasion. I encourage you to dive in, experiment with your favorite seafood, and savor this beautiful Spanish classic with friends and family. Trust me, once you make it, it will become a cherished recipe to revisit again and again.
Print
Seafood Paella Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Pescatarian
Description
This classic Spanish Seafood Paella combines succulent shrimp, mussels, and calamari with flavorful Arborio rice infused with saffron, smoked paprika, and garlic. Cooked in a wide skillet, this vibrant one-pan dish showcases a perfectly tender rice base with a crispy socarrat bottom, garnished with fresh lemon and parsley for a bright finish. Ideal for a hearty main course, it captures the essence of Spain’s coastal culinary tradition.
Ingredients
Seafood Paella Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 ½ cups Arborio or bomba rice
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads, soaked in 2 tablespoons warm water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 4 cups seafood or chicken broth, warmed
- 8–10 large shrimp, peeled and deveined
- 1 cup mussels or clams, scrubbed and cleaned
- 1 cup calamari rings or scallops
- ½ cup frozen peas
- Lemon wedges and chopped parsley for garnish
Instructions
- Prepare and sauté vegetables: Heat olive oil in a large, wide skillet or paella pan over medium heat. Add diced onion and sliced red bell pepper, cooking for 4–5 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Toast the rice with spices: Add the Arborio or bomba rice, smoked paprika, soaked saffron with its soaking liquid, salt, and black pepper to the pan. Stir well and toast the rice mixture for about 2 minutes, stirring occasionally to evenly coat the grains with flavor.
- Add tomatoes and broth: Mix in the drained diced tomatoes, combining thoroughly. Pour in the warm seafood or chicken broth and bring the mixture to a gentle simmer. Avoid stirring the rice from this point onward to allow the formation of the socarrat, the signature crispy bottom layer.
- Cook the rice: Let the rice cook uncovered over medium-low heat for 15 minutes, gently shaking the pan occasionally to prevent sticking but not stirring the rice itself.
- Add seafood and continue cooking: Nestle the peeled shrimp, cleaned mussels or clams, and calamari rings or scallops evenly over the rice. Continue cooking for an additional 10 minutes, until the seafood is cooked through, the rice is tender, and a crispy bottom crust develops.
- Add peas and rest: Scatter the frozen peas over the dish during the last 5 minutes of cooking. Once done, cover the pan with foil and let the paella rest off heat for 5 minutes to allow flavors to meld.
- Garnish and serve: Sprinkle chopped parsley over the paella and serve with fresh lemon wedges for squeezing over each portion, adding brightness and acidity.
Notes
- Use a variety of your favorite seafood such as shrimp, mussels, clams, scallops, or calamari to customize the dish.
- For enhanced depth of flavor, simmer the broth with shrimp shells and seafood scraps before using.
- Do not stir the rice after adding the broth to allow the crispy socarrat layer to form at the bottom, a hallmark of authentic paella.
- Paella pans or a wide skillet work best to ensure even cooking and formation of the socarrat.
