If you want to bring the vibrant flavors of Spain right into your kitchen without any fuss, this Easy Seafood Paella Recipe is the perfect go-to dish. It combines tender, saffron-infused rice with succulent shrimp, mussels, and clams, all mingling with the sweetness of roasted peppers and a hint of garlic. This dish is as colorful and inviting as it is delicious, making it ideal for sharing with friends or family. Trust me, once you master this recipe, you’ll find yourself craving it again and again.
Ingredients You’ll Need
These ingredients are simple yet each one plays a crucial role in creating the perfect balance of taste, texture, and color in your paella. From the fragrant saffron and smoky paprika to the fresh seafood and vibrant veggies, every element shines through beautifully.
- 2 tablespoons olive oil: Adds richness and helps soften the vegetables to release their natural sweetness.
- 1 onion, chopped: Provides a savory base flavor that gently caramelizes for depth.
- 1 red bell pepper, chopped: Brings a pop of color and a mild sweetness that complements the seafood perfectly.
- 4 garlic cloves, minced: Infuses the dish with aromatic warmth and a touch of zest.
- 1 1/2 cups Arborio or short-grain rice: Absorbs all the flavors beautifully while maintaining a tender, creamy texture.
- 1 teaspoon smoked paprika: Adds that classic smoky note that’s signature to paella.
- 1/2 teaspoon saffron threads (optional): Gives that golden hue and subtle floral flavor—but if you don’t have it, the dish will still be tasty!
- 1 can (14 oz) diced tomatoes, drained: Adds acidity and a bit of natural sweetness.
- 3 1/2 cups chicken or seafood broth: The flavorful liquid that cooks the rice and infuses it with savory goodness.
- 1/2 cup dry white wine (optional): Lends complexity and brightness to the dish, balancing the seafood taste.
- 1/2 lb shrimp, peeled and deveined: Juicy and tender, shining as the star seafood ingredient.
- 1/2 lb mussels or clams, cleaned: Adds briny ocean flavor and a lovely visual appeal.
- 1/2 lb squid rings (optional): For extra texture and taste from the sea.
- 1/2 cup frozen peas: A sweet and fresh burst of color that lightens the dish.
- Salt and pepper, to taste: To bring all the seasonings together.
- Lemon wedges, for serving: A zesty finish that brightens every bite.
- Fresh parsley, chopped (for garnish): Adds fresh herbaceous notes and vibrant green contrast.
How to Make Easy Seafood Paella Recipe
Step 1: Sauté the Base
First things first, heat up your olive oil in a large deep skillet or a traditional paella pan over medium heat. Toss in the chopped onion and red bell pepper, letting them soften and sweeten over 5 to 7 minutes. When they’re nicely translucent, stir in the garlic and let it cook for just a minute until fragrant. This step builds the foundation of rich, layered flavors that your paella will rely on.
Step 2: Toast the Rice and Spice It Up
Next, stir in the Arborio rice so each grain gets coated in that flavorful oil and cooks lightly for 2 to 3 minutes. This toasting adds a wonderful nuttiness that complements the seafood beautifully. Then sprinkle in your smoked paprika and optional saffron threads to infuse smoky warmth and a glowing golden hue. The aroma at this point is absolutely irresistible!
Step 3: Add Liquids and Simmer
Now pour in the drained diced tomatoes, broth, and the white wine if you’re using it. Season everything with salt and pepper, bringing the whole pan to a gentle simmer. Reduce your heat to medium-low and let the rice soak up all the flavors for 15 to 20 minutes without stirring. Avoiding stirring is key here; it helps develop the prized crispy bottom layer called “socarrat,” which is a true paella hallmark.
Step 4: Add Seafood and Peas
Gently nestle the shrimp, mussels, clams, and squid rings into the rice’s surface. Scatter your frozen peas on top for color and a touch of sweetness. Cover the pan with a lid or foil and cook for another 10 minutes, allowing the seafood to steam until perfectly done—shrimp will turn pink, and mussels and clams will open up beautifully. Be sure to discard any shellfish that remain closed.
Step 5: Rest and Garnish
Once the seafood is tender and the rice plump, take the pan off the heat and let it rest for 5 minutes. This resting period lets all the flavors harmonize and the texture to set. Finally, sprinkle fresh parsley over the top and serve with lemon wedges for squeezing. This finishing touch brightens every mouthful, making your paella simply unforgettable.
How to Serve Easy Seafood Paella Recipe
Garnishes
A sprinkle of freshly chopped parsley is a must for that fresh, herbaceous note and eye-catching green contrast. Don’t skip the lemon wedges either—they add a lively zing that elevates the sweetness of the seafood and balances the smoky spices. If you want, add a light drizzle of good-quality extra virgin olive oil on top for some extra richness.
Side Dishes
To complement this vibrant main dish, keep sides simple and refreshing. A crisp green salad with a tangy vinaigrette pairs beautifully to cut through the richness. Crusty bread is perfect for soaking up every last bit of that golden, flavorful broth. If you’re feeling adventurous, some roasted vegetables or grilled asparagus add lovely color and texture contrast.
Creative Ways to Present
Serve your Easy Seafood Paella Recipe family-style right in the pan for that authentic vibe and casual sharing experience. Alternatively, plate individual portions on bright, colorful dishes to match the dish’s sunny personality. Garnishing with edible flowers or microgreens can add an elegant touch for a special occasion. No matter the presentation, this dish is sure to impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. This paella keeps its flavors nicely, although the crispy “socarrat” base will soften. Make sure to cool the paella completely before refrigeration to keep textures and taste fresh.
Freezing
While fresh paella is always best, you can freeze leftover portions for up to one month. Portion the paella into freezer-safe containers and thaw overnight in the fridge before reheating gently. Avoid freezing if you’ve added delicate seafood like mussels as texture might suffer.
Reheating
To reheat your Easy Seafood Paella Recipe, warm it gently in a skillet over medium-low heat with a splash of broth or water to restore moisture. Cover the pan to heat evenly and prevent drying out. You can also use the microwave on medium power but watch carefully to avoid overcooking the seafood.
FAQs
Can I use other types of seafood in this Easy Seafood Paella Recipe?
Absolutely! Feel free to swap in clams, scallops, crab, or even firm white fish chunks depending on your preference and what’s fresh. Just adjust cooking times to ensure everything is perfectly tender.
What can I substitute for saffron if I don’t have any?
Saffron adds unique flavor and color, but if you don’t have any, smoked paprika alone will do a great job. You can also use turmeric for color, but the taste will be slightly different.
Is Arborio rice the best choice for paella?
Arborio or other short-grain rice varieties are ideal because they absorb liquids well while staying firm. Traditional paella uses Bomba rice when available, but Arborio is a great, accessible substitute that works wonderfully.
How do I make sure the seafood doesn’t overcook?
Adding the seafood during the last part of cooking and covering the pan helps steam it gently. Removing the pan from heat as soon as the shellfish open and shrimp turn pink will keep everything tender and juicy.
Can I make this dish vegetarian?
Sure! Swap the seafood for a mix of hearty vegetables like artichokes, roasted red peppers, green beans, and mushrooms. Use vegetable broth in place of chicken or seafood broth to keep the flavors vibrant and satisfying.
Final Thoughts
Making this Easy Seafood Paella Recipe is like taking a mini culinary trip to the coast of Spain without leaving your kitchen. It’s a stunning, flavorful dish that’s surprisingly approachable, perfect for both weeknight dinners and impressing guests. Give it a try, and I promise you’ll have a new favorite that brings joy and the taste of the sea to your table.
Print
Easy Seafood Paella Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Description
This easy seafood paella is a flavorful Spanish-inspired dish featuring shrimp, mussels, clams, and optional squid rings cooked with saffron-scented Arborio rice, smoked paprika, and fresh vegetables. A perfect one-pan meal that delivers a delightful combination of textures and rich, savory taste.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 1/2 cups Arborio or short-grain rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads (optional)
- 1 can (14 oz) diced tomatoes, drained
- 3 1/2 cups chicken or seafood broth
- 1/2 cup dry white wine (optional)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels or clams, cleaned
- 1/2 lb squid rings (optional)
- 1/2 cup frozen peas
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the vegetables and aromatics: Heat olive oil in a large, deep skillet or paella pan over medium heat. Add chopped onion and red bell pepper, sautéing for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Toast the rice and add spices: Add Arborio rice to the pan, stirring to coat the grains with oil. Cook for 2-3 minutes to lightly toast the rice. Stir in smoked paprika and saffron threads (if using) to infuse flavor and color.
- Add liquids and simmer: Pour in diced tomatoes, broth, and white wine (if using). Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low. Let cook uncovered for 15-20 minutes until the rice starts absorbing liquid. Avoid stirring to allow the socarrat (crispy bottom) to form.
- Add seafood and peas: Nestle shrimp, mussels, clams, and optional squid rings into the rice. Scatter frozen peas over the top. Cover with lid or foil and cook for another 10 minutes until seafood is cooked through — shrimp turning pink, mussels and clams opening. Discard any unopened shellfish.
- Rest and serve: Remove pan from heat and let paella rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the dish.
Notes
- For more authentic flavor, use seafood broth if possible.
- Saffron is optional but adds traditional aroma and color; substitute with turmeric for a budget-friendly alternative.
- Do not stir the rice while simmering to achieve the desired crispy socarrat layer on the bottom.
- Adjust seafood quantities based on preference and availability.
- Serve immediately after resting to enjoy optimal texture and flavor.
