If you have ever dreamed of capturing the vibrant flavors of Spain right in your kitchen, this Seafood Paella Recipe is your perfect gateway. Bursting with the fresh essence of shrimp, mussels, and tender squid, combined with fragrant saffron and smoky paprika, it creates a colorful, soul-satisfying dish. Whether sharing a lazy weekend meal with a friend or impressing guests, this recipe is an inviting celebration of seaside charm and culinary tradition.
Ingredients You’ll Need
This dish relies on simple yet essential ingredients that each bring their unique magic to the paella — from the aromatic garlic and onion creating the flavor base to the saffron adding that iconic golden hue.
- 3 cloves garlic: Adds a fragrant punch that complements the seafood perfectly.
- 1/2 onion: Provides a subtle sweetness essential for depth of flavor.
- 1/2 red bell pepper: Brings crunch and vibrant color to the pan.
- 1 cleaned squid tube: Tender texture with a mild sea taste to unify the seafood elements.
- 12 large raw shrimp (peeled & deveined): Offers a juicy, succulent bite with every forkful.
- 8 fresh mussels (cleaned): Introduce an oceanic brininess that enhances the dish’s complexity.
- 1/3 cup extra virgin olive oil (80 ml): A rich, fruity base for sautéing and flavor infusion.
- 1/2 cup tomato sauce (112 grams): Adds subtle acidity and natural sweetness to balance spices.
- 1/2 tsp sweet smoked Spanish paprika (1.30 grams): Imparts a warm smokiness that defines the dish’s character.
- 2 1/2 cups fish broth (600 ml): Keeps the rice moist and infuses it with layers of seafood umami.
- 1/4 tsp saffron threads or powder (0.17 grams): The luxurious spice that colors and perfumes the rice perfectly.
- 1 cup uncooked round rice (200 grams): The heart of the dish, soaking up all those incredible flavors.
- 2 lemon wedges: A bright citrus finish to enliven the palate when serving.
- A handful of finely chopped parsley: Adds freshness and a pleasant herbal note.
- Sea salt & black pepper: To season and bring all the flavors into harmony.
How to Make Seafood Paella Recipe
Step 1: Prep Your Ingredients
Start by finely chopping your garlic, onion, red bell pepper, and cleaning and slicing the squid tube into rings or bite-sized pieces. This prep work ensures every ingredient cooks evenly and releases its full flavor. Think of this as the foundation that supports the complexity ahead.
Step 2: Cook the Squid
Heat your paella pan and pour in the olive oil, seasoning it lightly with salt. Sear the squid pieces for about 1.5 to 2 minutes—just long enough for them to turn opaque and develop a slight golden edge. Remove and set aside briefly; overcooking here can make squid rubbery, so we want tender bites later.
Step 3: Sauté Vegetables
In the same pan, toss in the chopped onion and garlic, letting their aromas build for a minute before adding the red bell pepper. The vegetables should soften but still retain a bit of crunch and freshness, setting the perfect base with a delicate sweetness against the savory seafood.
Step 4: Add Tomato and Spices
Stir in the tomato sauce, sweet smoked paprika, and season liberally with salt and pepper. Cook everything together for about two minutes so the tomato thickens slightly and the spices bloom, coating the vegetables with a vivid, fragrant sauce.
Step 5: Combine Squid and Broth
Return the squid to the pan, then pour in the fish broth infused with saffron. Bring this mixture to a gentle boil, allowing the vibrant yellow color to start spreading through the broth while the seafood flavors mingle beautifully.
Step 6: Cook the Rice and Add Seafood
Stir in the round rice evenly, making sure it’s well distributed across the pan. After about 5 to 6 minutes, delicately nestle the shrimp and mussels onto the surface. The rice will absorb the broth gradually, while the shrimp brightens up and the mussels steam open, releasing their briny essence.
Step 7: Form the Socarrat
Simmer without stirring until the rice softens fully and the broth is absorbed. As the liquid evaporates, a prized crispy layer called socarrat will form on the bottom, adding irresistible texture and flavor. Be patient and listen for a gentle crackling sound—that’s how you know it’s perfectly crusted.
Step 8: Rest and Garnish
Allow the paella to rest for 5 minutes off the heat to let the residual steam finish softening the rice. Before serving, sprinkle finely chopped parsley across the top and add lemon wedges for squeezing. This finishing touch intensifies the brightness and freshness of the dish.
How to Serve Seafood Paella Recipe
Garnishes
Fresh parsley is an absolute must to add vibrant green color and a burst of herbaceous flavor that contrasts the rich seafood. Lemon wedges brighten every bite, offering a zesty lift that ties all the ingredients together beautifully.
Side Dishes
Seafood paella shines as a star dish but pairs wonderfully with a simple green salad dressed in a light vinaigrette. Crunchy toasted bread or a chilled glass of crisp white wine also complement and balance its savory depth perfectly.
Creative Ways to Present
For a festive touch, serve your paella straight from the pan at the table—it not only keeps it warm but creates an inviting centerpiece. You can also decorate with edible flowers or scatter extra lemon zest on top to impress guests with visual flair.
Make Ahead and Storage
Storing Leftovers
Place any leftover seafood paella in an airtight container and refrigerate for up to 2 days. Be sure to cool it completely before storing to keep textures intact and flavors fresh.
Freezing
Seafood paella is best enjoyed fresh, but if you must freeze, transfer to freezer-safe containers and freeze for up to 1 month. When thawing, allow it to defrost slowly in the fridge overnight for the best texture.
Reheating
Reheat paella gently on the stovetop over low heat with a splash of water or broth to prevent drying out. Cover the pan so the rice steams back to its tender, flavorful state. Avoid microwave reheating as it can make the rice rubbery or unevenly warmed.
FAQs
Can I use other types of seafood in this Seafood Paella Recipe?
Absolutely! While shrimp, squid, and mussels are classic, you can experiment with scallops, clams, or even chunks of firm white fish. Each will bring its own character, but remember to adjust cooking times so nothing overcooks.
What is the best rice for a Seafood Paella Recipe?
Short-grain rice like bomba or other round grains are ideal because they absorb liquid beautifully without becoming mushy. Using long-grain or basmati rice isn’t recommended since they don’t hold the traditional paella texture.
How important is saffron in this recipe?
Saffron is a signature spice for paella, providing characteristic aroma and the lovely golden color. Although expensive, even a tiny pinch transforms the dish. If unavailable, turmeric can be a mild substitute, but it won’t replicate saffron’s unique nuances.
Can I make this recipe for a larger group?
Definitely! Just multiply the ingredients accordingly and use a larger paella pan or a wide, shallow skillet. Cooking times may vary slightly, so keep an eye on the rice and socarrat development to get that perfect crispiness.
Is Seafood Paella Recipe gluten-free?
Yes, traditional seafood paella is naturally gluten-free as it mainly comprises rice, seafood, vegetables, and spices. Just ensure any broth or tomato sauce used are free from hidden gluten additives for a safe meal.
Final Thoughts
Making this Seafood Paella Recipe is truly a joyful journey into bold flavors and beautiful traditions. Every spoonful celebrates the sea’s bounty and Spanish warmth—perfect for creating delicious memories around the table. Give it a try and savor the magic of your own homemade paella!
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Seafood Paella Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This traditional Spanish Seafood Paella combines tender squid, succulent shrimp, and fresh mussels with aromatic saffron-infused rice and smoky paprika. Cooked in a paella pan, this vibrant dish delivers layers of flavor from sautéed garlic, onion, and red bell pepper, simmered gently until the rice is perfectly tender and a crispy socarrat crust forms at the bottom. Garnished with fresh parsley and lemon wedges, it’s a seafood lover’s delight ready in just 45 minutes.
Ingredients
Seafood
- 1 cleaned squid tube, chopped
- 12 large raw shrimp, peeled and deveined
- 8 fresh mussels, cleaned
Vegetables & Aromatics
- 3 cloves garlic, chopped
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
Liquids & Sauces
- 1/3 cup extra virgin olive oil (80 ml)
- 1/2 cup tomato sauce (112 grams)
- 2 1/2 cups fish broth (600 ml)
Spices & Seasonings
- 1/2 tsp sweet smoked Spanish paprika (1.30 grams)
- 1/4 tsp saffron threads or powder (0.17 grams)
- Sea salt, to taste
- Black pepper, to taste
Additional
- 1 cup uncooked round rice (200 grams)
- 2 lemon wedges
- A handful of finely chopped parsley
Instructions
- Prepare Ingredients: Chop the garlic, onion, red bell pepper, and squid into bite-sized pieces to ensure even cooking and flavor distribution.
- Cook Squid: Heat a paella pan over medium heat and add the olive oil. Season with a pinch of sea salt, then add the chopped squid. Cook for about 1.5 to 2 minutes until just tender. Remove the squid from the pan and set aside to prevent overcooking.
- Sauté Aromatics: In the same pan, sauté the chopped onion and garlic until fragrant and translucent, about 2-3 minutes. After one minute, add the chopped red bell pepper and cook together until softened.
- Add Tomato & Spices: Stir in the tomato sauce, sweet smoked Spanish paprika, and season with salt and black pepper. Cook this mixture for 2 minutes to let the flavors meld and the sauce to thicken slightly.
- Add Squid & Broth: Return the cooked squid to the pan. Pour in the fish broth and sprinkle the saffron threads or powder. Bring the mixture to a boil to infuse the flavors.
- Incorporate Rice and Seafood: Stir in the uncooked round rice evenly into the boiling broth. After 5 to 6 minutes of simmering, add the shrimp and mussels arranged on top so they cook through properly.
- Simmer and Form Socarrat: Reduce heat to medium-low and let the paella simmer gently until the rice absorbs the broth, the seafood is cooked, and the bottom crust (socarrat) forms, usually about 10-12 minutes. Avoid stirring during this phase to develop the crispy socarrat layer.
- Rest and Garnish: Remove the paella from heat and let it rest for 5 minutes to allow flavors to settle. Garnish with finely chopped parsley and serve with lemon wedges on the side for squeezing.
Notes
- Use a paella pan or a wide, shallow skillet for even cooking and authentic texture.
- Do not stir the paella after adding the rice to create the desirable socarrat crust at the bottom.
- Fresh seafood is essential for the best flavor and texture; clean mussels thoroughly before cooking.
- Saffron is key to authentic paella flavor and color; if unavailable, turmeric can be a mild substitute but won’t replicate the true taste.
- Serve immediately after resting to enjoy optimal texture and warmth.
