Seafood Paella

Why You’ll Love This Recipe

I love this recipe because it’s packed with bold Mediterranean flavors while being surprisingly simple to prepare. The rice absorbs the rich seafood broth and aromatic spices, creating an incredibly flavorful base. I also enjoy how customizable it is, allowing me to use my favorite seafood depending on what’s available. Best of all, everything cooks together in one pan, making cleanup much easier.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 medium tomatoes, grated or finely chopped
• 1 1/2 cups Spanish short-grain rice (such as Bomba or Calasparra)
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon saffron threads
• 3 cups seafood stock
• 8 ounces (225 g) shrimp, peeled and deveined
• 8 ounces (225 g) mussels, cleaned and debearded
• 8 ounces (225 g) calamari rings
• 1/2 cup peas
• Salt
• Freshly ground black pepper
• Fresh parsley, chopped
• Lemon wedges, for serving

Directions

1. I heat the olive oil in a large paella pan or wide skillet over medium heat.
2. I cook the onion and red bell pepper until softened, then stir in the garlic and cook for another minute.
3. I add the grated tomatoes, smoked paprika, sweet paprika, and saffron, allowing the mixture to cook until slightly thickened.
4. I stir in the rice so every grain is coated with the flavorful mixture.
5. I pour in the seafood stock and season with salt and pepper. I gently stir once to distribute the rice evenly.
6. I simmer the rice without stirring for about 15 minutes.
7. I arrange the shrimp, mussels, calamari, and peas evenly over the rice.
8. I continue cooking for another 8 to 10 minutes until the seafood is fully cooked, the mussels have opened, and the rice is tender with most of the liquid absorbed.
9. I remove the pan from the heat and let the paella rest for about 5 minutes.
10. I garnish with fresh parsley and serve with lemon wedges.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Rest Time: 5 minutes
• Total Time: 1 hour

Variations

• I add scallops for an even richer seafood combination.
• I include clams along with the mussels for extra flavor.
• I stir in roasted red peppers for additional sweetness.
• I use lobster tails for a special occasion version.
• I add a pinch of cayenne pepper when I want a little heat.

Storage/Reheating

I store leftover paella in an airtight container in the refrigerator for up to 2 days. I reheat it gently in a skillet over medium-low heat with a splash of seafood stock or water to keep the rice moist. I can also warm individual portions in the microwave, but I avoid overheating the seafood so it stays tender. I do not recommend freezing the dish because the texture of the seafood and rice may change after thawing.

FAQs

What type of rice is best for Seafood Paella?

I prefer using Spanish short-grain rice like Bomba or Calasparra because it absorbs plenty of liquid while maintaining its texture.

Can I use frozen seafood?

Yes. I thaw the seafood completely and pat it dry before cooking for the best results.

Why shouldn’t I stir the rice while it cooks?

I avoid stirring because it helps create the traditional lightly crisp layer of rice, known as the socarrat, on the bottom of the pan.

Can I make Seafood Paella ahead of time?

I think it’s best served fresh, but I can prepare the ingredients ahead of time and cook everything just before serving.

What can I serve with Seafood Paella?

I enjoy serving it with a crisp green salad, grilled vegetables, crusty bread, or a simple tomato salad to complete the meal.

Conclusion

I love making Seafood Paella because it’s a beautiful one-pan meal that celebrates the fresh flavors of the sea. The fragrant saffron rice, tender seafood, and colorful vegetables come together to create a dish that’s both comforting and impressive. Whether I prepare it for a casual family dinner or a festive celebration, this paella always delivers authentic flavor and unforgettable presentation.

Seafood Paella

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Seafood Paella is a classic Spanish one-pan dish featuring saffron-infused rice, tender seafood, and vibrant vegetables. It’s a flavorful, colorful meal that’s perfect for family dinners or special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish
• Diet: Low Fat

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 medium tomatoes, grated or finely chopped
• 1 1/2 cups Spanish short-grain rice (such as Bomba or Calasparra)
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon saffron threads
• 3 cups seafood stock
• 8 ounces (225 g) shrimp, peeled and deveined
• 8 ounces (225 g) mussels, cleaned and debearded
• 8 ounces (225 g) calamari rings
• 1/2 cup peas
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

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Instructions

1. Heat the olive oil in a large paella pan or wide skillet over medium heat.
2. Cook the onion and red bell pepper until softened, then add the garlic and cook for 1 minute.
3. Stir in the grated tomatoes, smoked paprika, sweet paprika, and saffron, cooking until slightly thickened.
4. Add the rice and stir until each grain is coated with the tomato mixture.
5. Pour in the seafood stock, season with salt and black pepper, and gently stir once to distribute the rice evenly.
6. Simmer without stirring for about 15 minutes.
7. Arrange the shrimp, mussels, calamari, and peas evenly over the rice.
8. Continue cooking for 8 to 10 minutes, until the seafood is cooked, the mussels have opened, and the rice is tender with most of the liquid absorbed.
9. Remove the pan from the heat and let the paella rest for 5 minutes.
10. Garnish with chopped parsley and serve with lemon wedges.

Notes

• Add scallops or clams for an even richer seafood combination.
• Include roasted red peppers for additional sweetness.
• Use lobster tails for a special occasion variation.
• Add a pinch of cayenne pepper for extra heat.
• Do not stir the rice while it cooks to encourage the traditional crispy bottom layer known as socarrat.
• Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of seafood stock or water.

Nutrition

• Serving Size: 1 serving
• Calories: 460 kcal
• Sugar: 5 g
• Sodium: 760 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 170 mg