There is something utterly magical about this Seafood Paella Recipe that makes it a favorite for gatherings and cozy dinners alike. This classic Spanish rice dish brings together the freshness of shrimp, mussels, clams, and calamari with vibrant saffron-infused rice, creating a symphony of flavors and textures. Each bite offers a perfect balance of savory broth, smoky paprika, and a kiss of lemon that brightens the whole dish. Whether you are a seafood lover or just looking to impress, this recipe embodies comfort, color, and the joy of cooking with friends and family.
Ingredients You’ll Need
The beauty of this Seafood Paella Recipe lies in its simple yet essential ingredients that combine to build rich flavor and delightful texture. Each component is carefully chosen to create that signature golden rice and seafood harmony.
- 2 tablespoons olive oil: For a fruity, smooth base that gently sautés the vegetables without overpowering the seafood.
- 1 small onion (finely chopped): Adds sweetness and depth as it softens.
- 1 red bell pepper (sliced): Brings vivid color and a subtle crunch to the dish.
- 3 garlic cloves (minced): Infuses the paella with an irresistible aroma and bold flavor.
- 1 1/2 cups short-grain rice (such as Bomba or Arborio): The perfect type to absorb all the delicious broth while staying tender.
- 1/2 teaspoon smoked paprika: Offers a mild smoky sweetness essential to authentic paella taste.
- 1/4 teaspoon saffron threads (soaked in 2 tablespoons warm water): This precious spice gives the dish its signature golden hue and earthy floral notes.
- 1/2 teaspoon salt: Enhances every ingredient’s natural flavor.
- 1/4 teaspoon black pepper: Adds a gentle kick that complements the seafood.
- 1/2 cup dry white wine: Brightens the dish and tenderizes the rice with a subtle acidity.
- 3 1/2 cups seafood or chicken broth (warmed): The heart of the dish, creating a savory, comforting base.
- 8 large shrimp (peeled and deveined): Adds a juicy, sweet seafood delight.
- 8 mussels (cleaned and debearded): Brings briny richness and texture.
- 8 clams (scrubbed): Their natural salinity deepens the flavor.
- 1 cup calamari rings (optional): Tender rings that add a subtle chewiness.
- 1/2 cup frozen peas: Introduces a pop of color and mild sweetness.
- 2 tablespoons chopped fresh parsley: For a fresh, herbaceous finish.
- Lemon wedges for serving: The perfect acidic balance to brighten each bite.
How to Make Seafood Paella Recipe
Step 1: Prepare Your Base
Start by heating olive oil in a large, shallow paella pan or skillet over medium heat. Add the finely chopped onion and sliced red bell pepper. Cook gently until they’re soft and fragrant, usually about 5 minutes. Next, stir in the minced garlic and cook for another minute to release its rich aroma. This combination forms the foundational flavor layer that sets the stage for the entire dish.
Step 2: Add the Rice and Spices
Now, it’s time to incorporate the rice. Stir in the short-grain rice, coating each grain with the olive oil and softened vegetables. Sprinkle in the smoked paprika, the saffron along with its soaking water, salt, and pepper. This step is crucial because the rice soaks up all these wonderful seasonings, infusing it with that authentic paella character.
Step 3: Deglaze and Simmer
Pour in the dry white wine and allow it to simmer gently for 2 to 3 minutes, which helps to lift any browned bits from the pan and infuse the dish with acidity. Next, add the warmed seafood or chicken broth and stir lightly just to distribute the rice. Avoid stirring after this point to help the rice develop that coveted crust on the bottom. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer uncovered for 15 to 18 minutes until most of the liquid is absorbed.
Step 4: Add Seafood and Finish Cooking
Gently nestle the shrimp, mussels, clams, and optional calamari rings into the simmering rice. Cover the pan with foil or a lid and cook for another 8 to 10 minutes, or until the shellfish open and the shrimp turn vivid pink. Remember to discard any shellfish that do not open, as that means they are not safe to eat.
Step 5: Add Peas and Rest
Scatter frozen peas over the top during the final few minutes of cooking, allowing them to heat through without losing their bright color or snap. Once cooking is complete, remove the pan from the heat and let it rest, covered, for 5 minutes. This rest time lets the flavors settle and lets the socarrat, the crispy rice crust, form beautifully on the pan’s bottom.
How to Serve Seafood Paella Recipe
Garnishes
Fresh chopped parsley sprinkled over the paella adds a lovely burst of green and a mild herbal lift. Serve it alongside lemon wedges so everyone can squeeze fresh lemon juice over their portion, perfectly balancing the richness of the seafood and rice with bright acidity.
Side Dishes
Seafood paella is hearty and flavorful enough to stand alone, but pairing it with a simple green salad, crusty bread, or grilled vegetables can add refreshing contrast and round out the meal. A chilled glass of crisp white wine makes an ideal companion, enhancing the dish’s vibrant seafood flavors.
Creative Ways to Present
For an impressive presentation, serve the paella straight from the pan at the table to create a warm, communal experience that encourages sharing. You can also layer colorful roasted vegetables or add a sprinkle of smoked paprika on top just before serving to enhance the visual appeal even further.
Make Ahead and Storage
Storing Leftovers
Store leftover seafood paella in an airtight container in the refrigerator. It will keep well for up to 2 days, maintaining its delicious flavors and textures if reheated gently.
Freezing
While paella is best enjoyed fresh, you can freeze leftovers if needed. Transfer the cooled paella to a freezer-safe container and freeze for up to one month. Keep in mind that seafood texture may slightly change after freezing, making it best suited for reheated meals rather than pristine presentation.
Reheating
Reheat seafood paella gently over low heat on the stovetop or in the oven to avoid overcooking the seafood. Add a splash of broth or water to keep the rice moist. Cover the dish while warming to preserve moisture and avoid drying out the seafood.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! Feel free to customize the Seafood Paella Recipe with your favorite seafood like scallops, crab, or lobster, depending on what’s fresh and available. Just adjust cooking times to the size and type of seafood to ensure everything is perfectly cooked.
What is the significance of the socarrat in paella?
The socarrat is the prized crispy rice crust that forms on the bottom of the pan during cooking. It adds a delightful texture contrast to the tender rice and seafood. Achieving a perfect socarrat is a hallmark of a skillfully made paella.
Is saffron absolutely necessary?
Saffron provides a unique flavor and the iconic golden color for paella, making it irreplaceable for authenticity. However, if saffron is unavailable, you can use turmeric as a budget-friendly substitute, although the flavor won’t be quite the same.
Can I make this paella vegetarian?
This recipe centers on seafood, but you can create a delicious vegetarian version by using vegetable broth and adding hearty vegetables like artichokes, bell peppers, tomatoes, and green beans, while omitting the seafood.
What pan is best for making paella?
A wide, shallow paella pan allows the rice to cook evenly with a larger surface area, helping develop flavor and the socarrat. If you don’t have a paella pan, use the widest, flattest skillet you own for the best results.
Final Thoughts
This Seafood Paella Recipe is an absolute joy to make and share, melding fresh seafood with fragrant rice and vibrant spices in every bite. Whether for a festive occasion or a special weeknight meal, it invites warmth, connection, and pure deliciousness. I can’t wait for you to try it and experience that enchanting taste of Spain right in your own kitchen!
Print
Seafood Paella Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
A traditional Spanish seafood paella featuring a flavorful blend of shrimp, mussels, clams, and calamari cooked with short-grain rice, saffron, smoked paprika, and fresh vegetables in a single pan for an authentic one-pot meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 1/2 cups short-grain rice (such as Bomba or Arborio)
- 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
- 1/2 cup dry white wine
- 3 1/2 cups seafood or chicken broth, warmed
- 8 large shrimp, peeled and deveined
- 8 mussels, cleaned and debearded
- 8 clams, scrubbed
- 1 cup calamari rings (optional)
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the base: Heat the olive oil in a large, shallow skillet or paella pan over medium heat. Add the finely chopped onion and sliced red bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Add the rice and spices: Incorporate the short-grain rice into the pan along with smoked paprika, the saffron with its soaking water, salt, and black pepper. Stir thoroughly to ensure the rice is evenly coated with the flavorful seasonings.
- Deglaze with wine: Pour in the dry white wine and allow it to simmer for 2 to 3 minutes to reduce slightly and enhance the flavor base.
- Cook the rice: Add the warm seafood or chicken broth and gently stir once to distribute the rice evenly. Avoid stirring further to help develop the paella’s signature crust. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer uncovered for 15 to 18 minutes until most of the liquid is absorbed.
- Add the seafood: Nestle the shrimp, mussels, clams, and calamari rings into the partially cooked rice. Cover the pan with foil or a lid and cook for an additional 8 to 10 minutes, until the shellfish open and shrimp are opaque and cooked through. Discard any shellfish that remain closed.
- Add peas and rest: Scatter the frozen peas over the top during the final 2 to 3 minutes of cooking. Remove the pan from heat and let it rest, still covered, for 5 minutes to allow flavors to meld.
- Garnish and serve: Sprinkle chopped fresh parsley over the paella and serve with lemon wedges on the side for squeezing.
Notes
- Use a variety of seafood based on availability to customize your paella.
- For an extra flavor dimension, sauté chopped chorizo with onions before adding rice.
- A wide, shallow pan helps the rice cook evenly and encourages formation of the prized crust called socarrat.
