International Cuisine > Spanish Cuisine > Paella & Rice Dishes (Spanish) > Seafood Paella Recipe

Seafood Paella

A classic Spanish seafood paella recipe featuring saffron-infused rice, a medley of fresh seafood, and vibrant vegetables. This dish is perfect for gatherings and celebrations.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 2 cups Paella Rice (Bomba or Calasparra)
  • 1 lb Shrimp, peeled and deveined
  • 1 lb Mussels, scrubbed and debearded
  • 1 lb Clams, scrubbed
  • 1/2 lb Calamari, cleaned and sliced into rings
  • 6 cups Chicken or Seafood Broth
  • 1/2 teaspoon Saffron Threads
  • 1/4 cup Olive Oil
  • 1 medium Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 medium Bell Pepper (red or yellow), diced
  • 1 cup Crushed Tomatoes
  • 1 teaspoon Smoked Paprika
  • To taste Salt
  • To taste Black Pepper
  • As needed Lemon wedges, for serving
  • As needed Fresh Parsley, chopped, for garnish

Prepare the Saffron Broth

In a small saucepan, heat the chicken or seafood broth. Add the saffron threads and let it steep for at least 15 minutes. This will infuse the broth with the color and flavor of saffron.

Sauté the Aromatics

Heat olive oil in a large paella pan or a wide, shallow pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced bell pepper and cook for another 3 minutes, until fragrant.

Add Tomatoes and Paprika

Stir in the crushed tomatoes and smoked paprika. Cook for about 5 minutes, allowing the flavors to meld together.

Incorporate the Rice

Add the paella rice to the pan and stir well to coat the grains with the tomato mixture. Cook for 2 minutes, stirring constantly.

Pour in the Saffron Broth

Pour the saffron-infused broth into the pan, ensuring the rice is evenly submerged. Season with salt and pepper. Bring the mixture to a simmer.

Arrange the Seafood

Arrange the shrimp, mussels, clams, and calamari evenly over the rice. Gently push them into the rice.

Simmer and Wait

Reduce the heat to low, cover the pan (or use aluminum foil if you don't have a lid large enough), and simmer for 20-25 minutes, or until the rice is cooked and the seafood is cooked through. Do not stir the paella during this time, as it will disrupt the socarrat (the crispy layer of rice at the bottom).

Rest and Serve

Remove the paella from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to absorb any remaining liquid and the flavors to fully develop.

Garnish and Serve

Garnish with fresh parsley and serve hot with lemon wedges on the side.

Nutrition Facts Estimated per 100g of product

  • Calories: 180
  • Protein: 12g
  • Fat: 6g
  • Carbohydrates: 20g
  • Fiber: 1g

Other Considerations for Nutrition

This paella recipe is rich in protein and seafood. Adjust the amount of salt and oil according to your dietary needs. Consider using brown rice for a higher fiber content.

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FAQ

  • What is paella rice?

    Paella rice is a short-grain rice variety, such as Bomba or Calasparra, known for its ability to absorb a large amount of liquid without becoming mushy. It is essential for achieving the perfect paella texture.
  • What is socarrat?

    Socarrat is the crispy, slightly caramelized layer of rice that forms at the bottom of the paella pan during cooking. It is highly prized and considered a sign of a well-made paella.
  • Can I use other types of seafood?

    Yes, you can customize the seafood in your paella according to your preferences and availability. Other options include lobster, scallops, and monkfish.
  • How do I prevent the rice from sticking to the pan?

    Using a paella pan or a wide, shallow pot helps to distribute heat evenly and prevent sticking. Avoid stirring the paella during cooking to allow the socarrat to form properly.