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
Scale
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.
