Main Courses > Seafood Dishes > Shellfish > Seafood Paella

Classic Seafood Paella

Indulge in a flavorful and vibrant Seafood Paella, a Spanish rice dish brimming with a variety of shellfish and seafood. This recipe offers a detailed guide to creating an authentic paella experience at home.

Enjoy this classic one-pan dish with friends and family!

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 cups Arborio or Paella Rice
  • 1 lb Shrimp (peeled and deveined)
  • 1 lb Mussels (scrubbed and debearded)
  • 1 lb Clams (scrubbed)
  • 1/2 lb Calamari (cleaned and cut into rings)
  • 6 cups Chicken or Seafood Broth
  • 1/2 tsp Saffron Threads
  • 1/4 cup Olive Oil
  • 1 medium Onion (chopped)
  • 4 cloves Garlic (minced)
  • 1 cup Crushed Tomatoes
  • 1 tsp Smoked Paprika
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Fresh Parsley (chopped, for garnish)
  • for serving Lemon Wedges

Saffron Infusion

Begin by infusing the saffron threads in 1/2 cup of warm broth for at least 20 minutes. This will enhance the color and flavor of the paella.

Sauté Aromatics

In a large paella pan or wide skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Build the Base

Add the crushed tomatoes and smoked paprika to the pan. Cook for 5 minutes, stirring occasionally, to develop the flavors.

Incorporate the Rice

Add the rice to the pan and stir to coat it evenly with the tomato mixture. Cook for 2-3 minutes, allowing the rice to toast slightly. This helps prevent it from becoming mushy.

Add Broth and Saffron

Pour in the remaining broth and the saffron-infused broth. Season with salt and pepper to taste. Bring the mixture to a simmer.

Arrange Seafood

Arrange the shrimp, mussels, clams, and calamari evenly over the rice. Gently press them into the rice. Avoid stirring the paella from this point onward, as it can disrupt the rice.

Simmer and Cook

Reduce the heat to low, cover the pan (or tent with foil), and simmer for 20-25 minutes, or until the rice is cooked and the seafood is cooked through. The liquid should be absorbed, and the rice should be tender. Ensure mussels and clams have opened (discard any that haven't).

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 moisture and the flavors to meld together. Garnish with fresh parsley and serve with lemon wedges.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: 150-200
Protein: 15-20g
Fat: 5-8g
Carbohydrates: 10-15g

Other Considerations for Nutrition

This paella is a good source of protein and selenium, but be mindful of sodium content due to the broth and shellfish. Adjust salt accordingly. To make it lighter, use less oil and increase the amount of vegetables.

← Classic Lobster Thermidor Classic Shrimp Etouffee →

FAQ

  • Can I use different types of seafood?

    Yes, you can customize the seafood to your preference. Lobster, scallops, or fish can also be added. Adjust cooking times accordingly.
  • What if I don't have a paella pan?

    A large, wide skillet with a heavy bottom will work as a substitute. Ensure it's large enough to spread the rice in a thin layer.
  • How do I know when the paella is done?

    The rice should be tender, and the liquid should be absorbed. There should be a slight crust (socarrat) forming on the bottom of the pan. Be careful not to burn it.