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Classic Seafood Paella

Experience the vibrant flavors of Spain with this authentic Seafood Paella recipe. Saffron-infused rice, succulent seafood, and aromatic vegetables create a dish that's perfect for gatherings or a special weeknight meal.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 cups Paella Rice (Bomba or Calasparra)
  • 6 cups Chicken Broth or Fish Stock
  • 1 pinch Saffron Threads
  • 1/4 cup Olive Oil
  • 4 oz Spanish Chorizo (sliced)
  • 1 lb Large Shrimp (peeled and deveined)
  • 1 lb Mussels (scrubbed and debearded)
  • 1 lb Clams (scrubbed)
  • 1/2 lb Calamari (cut into rings)
  • 1 null Red Bell Pepper (diced)
  • 1 null Onion (diced)
  • 4 cloves Garlic (minced)
  • 1 null Tomato (diced)
  • 1 tsp Smoked Paprika
  • 2 tbsp Fresh Parsley (chopped)
  • null null Lemon Wedges

Prepare the Saffron Broth

In a saucepan, heat the chicken broth or fish stock. Add the saffron threads and let it steep for at least 15 minutes to infuse the broth with color and flavor. Keep the broth warm over low heat.

Sauté the Aromatics

In a large paella pan or wide skillet, heat olive oil over medium heat. Add the chorizo and cook until slightly browned. Remove the chorizo from the pan and set aside. Add the onion and red bell pepper to the pan and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the diced tomato and smoked paprika and cook for 2-3 minutes.

Add the Rice

Add the paella rice to the pan and stir to coat it with the sofrito (vegetable mixture). Cook for 1-2 minutes to toast the rice slightly.

Combine Broth and Rice

Pour the warm saffron-infused broth into the pan, ensuring that the rice is evenly distributed. Bring the mixture to a boil, then reduce the heat to low, and simmer uncovered for about 15-20 minutes, or until the rice has absorbed most of the liquid. Do not stir the rice during this process to achieve the socarrat (crispy bottom layer).

Add the Seafood

Arrange the shrimp, mussels, clams, and calamari over the rice. Gently press them into the rice. Continue to simmer for another 5-7 minutes, or until the seafood is cooked through and the shells of the mussels and clams have opened (discard any that don't open).

Rest and Serve

Remove the paella from the heat, cover it with a clean kitchen towel, and let it rest for 5-10 minutes. This allows the rice to finish absorbing the remaining liquid and the flavors to meld together. Garnish with fresh parsley and serve with lemon wedges.

Nutrition Facts Estimated per 100g of product

Calories: 180 kcal
Protein: 12g
Fat: 8g
Carbohydrates: 15g
Fiber: 1g

Other Considerations for Nutrition

This recipe is a good source of protein and omega-3 fatty acids from the seafood. Consider using low-sodium broth to reduce sodium intake. Adjust ingredient quantities to suit your dietary needs.

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FAQ

  • What is socarrat and how do I achieve it?

    Socarrat is the crispy, caramelized layer of rice that forms at the bottom of the paella pan. To achieve it, avoid stirring the rice during cooking and allow the bottom layer to gently brown. Listen for a slight crackling sound towards the end of the cooking time.
  • Can I use different types of seafood?

    Yes, you can customize the seafood to your liking. Lobster, scallops, and monkfish are all excellent additions.
  • Can I make this recipe vegetarian?

    Yes, substitute the seafood with vegetables like artichoke hearts, asparagus, and green beans. Use vegetable broth instead of chicken or fish stock. Consider adding smoked paprika for a savory flavor.