If you’re craving a taste of Spain, there’s nothing like a traditional Seafood Paella. This tasty Spanish rice dish brings together fragrant saffron, smoky paprika, and fresh seafood with the colorful goodness of red bell pepper and fresh parsley.
Having such a meal wouldn’t be complete without a mouthwatering dessert. Why don’t you try this fancy but easy Lemon Blueberry Truffle or this Light Strawberry Cheesecake?
Helpful Items For This Recipe
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Bomba Rice Naturally Grown, Perfect For Paella & All Mediterranean Rice Dishes – 2.2 lbs (1 kg)
Enamel Paella Pan – 19 Servings – 24 inches
Scarlet Saffron, Finest Pure Premium All Red Spanish Saffron Threads, Grade A+
What is Seafood Paella Made of?
Spanish seafood Paella is made using common ingredients, but some attention must be paid to the recipe process to get the best results. This is what you’ll need.
Ingredients
Seafood
Squid – Squid is a classic component of seafood paella, adding a tender and slightly sweet flavor that pairs well with the other seafood. If squid isn’t available, you can use cuttlefish or small octopus, which offer similar textures and flavors.
Mussels – They add a juicy, plump bite and also release their juices into the paella, infusing the dish with more seafood flavor. My favorites! If you prefer, you can omit the mussels and add more shrimp or another type of shellfish.
Shrimp – Shrimp is a key ingredient that brings a sweet, succulent taste to the paella, making it a favorite for many. Shrimp comes in different sizes; I like to use large ones and serve one per plate. But any size would work.
Clams – They have a tender texture, and their juices help to flavor the rice.
Vegetables
Yellow onion – The onion adds sweetness and a mild tang that balances the stronger flavors of the seafood and spices.
Tomato – This vegetable provides tanginess and juice to this seafood paella recipe.
Garlic – Garlic is essential in paella. Its flavor enhances the dish.
Red bell pepper – Red bell peppers are a regular ingredient in traditional paella, adding sweetness and a slight smokiness.
Spices and Rice
Smoked paprika – Regular paprika can be used, but you’ll miss out on the smoky depth. A bit of chipotle powder can mimic the smokiness if necessary.
Saffron threads or powder – Saffron is the signature spice of paella, contributing a distinct, earthy flavor and the iconic golden color.
Paella rice – Such as Bomba or Calasparra, is essential because it absorbs liquid without becoming mushy, maintaining a firm texture. Regular short-grain rice is the closest alternative if you can’t find paella rice.
Seafood broth – I’d say always go with seafood or fish broth, but in a pinch, you can use chicken broth with added fish sauce or clam juice for a similar effect.
Olive oil – This is the preferred oil in traditional Spanish cuisine. Use an extra virgin olive oil for best results.
Fresh parsley – It adds freshness and color; use any type of parsley you have on hand.
Lemons – Lemon wedges are served with paella to add a fresh contrast.
Salt – Sea salt is preferred for its health benefits, but kosher salt is a good substitute.
How to make Seafood Paella?
Begin by thoroughly cleaning the shellfish with plenty of water to remove any sand residue.
Chop the vegetables into small cubes and mince garlic cloves.
In a paella pan, sauté the onion, garlic, and bell pepper in olive oil until the onion is translucent.
Add the diced tomatoes. Season with a little salt.
Add the squid, followed by the mussels and clams. Let them cook for a few minutes. You’ll notice that a broth begins to form—this is a good sign.
Adding the Rice
Add the rice and stir to mix everything. Let the rice “nacar” (become translucent) for about 2-3 minutes. Then, add 4 cups of broth. Stir well. Add a teaspoon of saffron threads or powder and let it boil for about 3 minutes.
While there is still liquid in the paella pan, add the shrimp and the finely chopped parsley. Check the saltiness and adjust if necessary.
Let it cook until the liquid is almost completely absorbed. Key point: Do not stir so the socarrat (crispy bottom) can form.
Lower the heat and cover. Let it cook for 15 minutes, and taste the rice. If it’s done, remove it from the heat and serve your seafood paella with a drizzle of olive oil on top for extra flavor.
Garnish with chopped parsley and lemon wedges.
You can pour on a high-quality extra virgin olive oil at the end if desired.
To make Spanish seafood paella, you’ll need to prioritize getting great seafood and the correct rice. Then, you’ll get an amazing result just by letting the rice infuse in the juice of the rest of the ingredients. The process culminates in the prized socarrat, a crispy, caramelized layer of rice at the bottom of the pan that signifies a perfectly made paella. Garnished with fresh parsley and a squeeze of lemon, you’ll travel to any coast town in Spain.
Recipe Tips!
What is the secret ingredient in paella?
The secret ingredient in paella is saffron. This spice is essential for authentic paella, giving the dish its signature golden color and adding a unique, subtle flavor.
What is the Secret to a Good Paella?
- Use authentic Spanish grain rice like Bomba or Calasparra for the best texture.
- Don’t stir the rice once the liquid is added to achieve the perfect socarrat.
- If you can’t find fish stock, chicken stock is a good substitute.
- Adjust the heat during cooking to ensure the rice cooks evenly and the bottom forms a crispy crust.
Love Rice and Want More Delicious Dishes?
We love rice in many different dishes as it is such a versatile side or part of your main!!
Seafood Paella
Ingredients
- 10 oz squid
- 8 oz clams
- 14 oz shrimp whole
- 8 oz mussels
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 tomato diced
- 1 red bell pepper diced
- 1 tsp smoked paprika
- 1/4 tsp powdered saffron
- 2 cups paella rice
- 4 cups seafood broth
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh parsley chopped
- 2 lemons cut into wedges
- salt to taste
Instructions
- Clean the shellfish thoroughly with plenty of water to remove any sand residue.
- Chop the vegetables into small cubes and mince garlic cloves. Set them aside.
- In a paella pan, heat olive oil over medium heat. Sauté the onion, garlic and bell pepper until the onion is translucent.
- Add the diced tomatoes. Season with a little salt.
- Add the squid, followed by the mussels and clams. Let them cook for a few minutes. You'll notice that a broth begins to form—this is a good sign.
- Add the rice and stir to mix everything together. Let the rice "nacar" (become translucent) for about 2-3 minutes. Then, add 4 cups of broth. Stir well. Add a teaspoon of saffron threads or powder and let it boil for about 3 minutes.
- While there is still liquid in the paella pan, add the shrimp and the finely chopped parsley. Check the saltiness and adjust if necessary.
- Let it cook until the liquid is almost completely absorbed. Key point: Do not stir so the socarrat (crispy bottom) can form.
- Lower the heat and cover. Let it cook for 15 minutes and taste the rice. If it’s done, remove it from the heat and serve your seafood paella with a drizzle of olive oil on top for extra flavor.
- Before serving, garnish with chopped parsley and lemon wedges.
Comments & Reviews
Juan J. San Mames says
Paella does not have paprika as it neutralizes the saffron. You can serve chorizo as a tapa while you cook the paella but not in the paella as the paprika in the chorizo will neutralize the saffron. Also, chorizo has pork, and it was never used in paella as it was a kosher/hallah dish
Tara Noland says
The recipe has been updated so I don’t think you even read it as there is no chorizo. As for the paprika that is a personal choice.
Shelley says
Thanks again for the paella recipe. I’m getting my paella pan next week and cant wait to try it out!!
Noshing with the Nolands says
Excellent!! Enjoy!!
Kara O'Dempsey says
This looks fantastic! I’m definitely going to have to give this recipe a try.
Noshing with the Nolands says
We are making it again for company on Saturday. We are doing all seafood this time. Cheers, Tara
Peter Block says
I had to try this recipe when I saw it. The directions provided here made it really easy to follow. What is great about a dish like this is you can adapt a spice or add a component to your liking. The foundation is here and made my job easy.
Noshing with the Nolands says
Thanks Peter, I’m glad you liked it!!
Kelsey @ K&K Test Kitchen says
Yum, I love Paella but have never made it myself. Great tips!
Sonia says
Looks amazing. Can’t wait to try.