If you’re craving a dish that bursts with vibrant flavors and colorful ingredients, this Seafood Paella Recipe is the perfect go-to. Picture golden saffron-infused rice mingling with tender shrimp, succulent mussels, and rings of calamari, all cooked to perfection in one glorious pan. It’s a classic Spanish feast that’s both comforting and impressive, perfect for sharing with friends or treating yourself to a special weekend dinner. Every bite delivers a harmonious blend of aromatic spices and fresh seafood that truly makes every meal memorable.
Ingredients You’ll Need
The magic of this Seafood Paella Recipe lies in its simple yet essential ingredients, each adding its own unique flair—from the bright red bell pepper bringing sweetness and crunch, to the saffron threads that gift the dish its iconic golden color and subtle earthiness.
- 2 tablespoons olive oil: Provides a rich base and helps sauté the vegetables to caramelized perfection.
- 1 small onion, finely chopped: Adds sweetness and depth when softened.
- 1 red bell pepper, diced: Brings a fresh sweetness and vibrant color.
- 3 garlic cloves, minced: Infuses the dish with aromatic warmth.
- 1 ½ cups arborio or bomba rice: The heart of the paella, absorbing all the delicious flavors.
- 1 pinch saffron threads soaked in 2 tablespoons warm water: The soul of paella, delivering that signature golden hue and exotic aroma.
- 1 teaspoon smoked paprika: Adds smoky warmth and depth.
- ½ teaspoon red pepper flakes (optional): For a subtle kick of heat.
- ½ cup dry white wine: Helps to deglaze and add acidity balanced against the rich seafood.
- 3 ½ cups seafood stock (or chicken broth): The flavorful liquid that the rice soaks up, enriching every grain.
- 12–16 large shrimp, peeled and deveined: Tender and juicy seafood that cooks quickly and beautifully.
- 8 oz calamari rings: Adds a lovely texture contrast and ocean freshness.
- 12 mussels, cleaned and debearded: Burst of briny flavor and visual appeal.
- ½ cup frozen peas: For pops of green freshness and slight sweetness.
- Salt and pepper to taste: To perfectly season and balance the dish.
- Lemon wedges and chopped parsley for garnish: Brighten and freshen just before serving.
How to Make Seafood Paella Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large paella pan or wide skillet over medium heat. Add the finely chopped onion and diced red bell pepper, letting them soften and release their sweet aroma, about 3 to 4 minutes. This base is crucial to building layers of flavor that your rice will soak up.
Step 2: Build the Flavor with Garlic and Spices
Now stir in the minced garlic and cook for just 30 seconds until fragrant. Add the rice along with the saffron and its soaking water, smoked paprika, and optional red pepper flakes. Toss everything together so the rice grains get fully coated with those gorgeous seasonings, enhancing the final taste with vivid color and smokiness.
Step 3: Add Wine and Broth
Pour in the dry white wine and allow it to cook down for about 2 minutes. This step adds a sharp, bright flavor that balances the richness of the seafood and oil. Then, carefully add your seafood stock. Bring the mixture to a simmer, season with salt and pepper, but remember not to stir once the broth is added to encourage a crispy bottom layer, the famous socarrat.
Step 4: Simmer the Rice
Let the rice cook uncovered over medium-low heat for 15 minutes, allowing it to absorb the flavorful broth slowly and thoroughly. This patience results in perfectly tender, separate grains that still hold a wonderful bite.
Step 5: Add the Seafood
Arrange the shrimp, calamari rings, and mussels evenly on top of the rice. Continue cooking for another 10 to 12 minutes, until the seafood is just cooked through and the mussels open up beautifully. The smell during this step alone is enough to make anyone’s mouth water.
Step 6: Finish with Peas and Rest
Scatter the frozen peas over the paella and cook for 2 more minutes to warm them through. Once done, remove the pan from heat and cover it loosely with foil to let everything rest for 5 minutes — this short pause allows flavors to fully meld and the rice to firm up slightly, ready for serving.
How to Serve Seafood Paella Recipe
Garnishes
A fresh squeeze of lemon and a sprinkle of chopped parsley transform the dish from delicious to dazzling. The citrus adds a lively brightness that cuts through the richness, while parsley offers a pop of fresh green color and subtle herbal notes. These simple garnishes make the Seafood Paella Recipe sing on the palate.
Side Dishes
Though paella shines on its own, pairing it with a crisp green salad, crusty artisan bread, or a chilled Spanish white wine enhances the meal beautifully. These light sides complement the dish without overpowering the delicate seafood flavors, making your dinner feel balanced and complete.
Creative Ways to Present
For a fun twist, serve your Seafood Paella Recipe family-style right from the pan at the center of the table. Add some extra lemon wedges arranged decoratively and perhaps a small bowl of alioli for dipping. This not only looks inviting but encourages sharing and conversation, turning any meal into a joyful celebration.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover paella to an airtight container and refrigerate for up to 2 days. The flavors deepen over time, making it just as delicious the next day. Just be sure to keep it chilled to maintain freshness.
Freezing
You can freeze seafood paella but it’s best to do so without the seafood first, as it can become rubbery upon thawing. Freeze the rice portion separately in a freezer-safe container for up to 1 month. When ready to enjoy, thaw and reheat gently before adding freshly cooked seafood.
Reheating
Reheat leftover paella gently in a skillet over low heat with a splash of broth or water to prevent drying out. Cover the pan while warming to maintain moisture and texture. Avoid microwaving if possible, as it can unevenly heat and toughen the seafood.
FAQs
Can I use other types of seafood in this paella?
Absolutely! Feel free to swap in scallops, clams, or even chunks of firm fish like cod. The key is to use fresh seafood that cooks quickly and complements the flavors of the dish.
What if I don’t have saffron? Can I still make this paella?
Saffron is traditional and gives the iconic color and aroma, but if you don’t have any, a pinch of turmeric can offer color as a substitute, though the flavor will be different. For the best authenticity, try to find quality saffron.
Is bomba rice necessary, or can I use regular long grain rice?
Bomba or arborio rice is preferred because it absorbs liquid while staying firm without becoming mushy. Long grain rice doesn’t absorb broth as well and might result in a less creamy texture.
Why shouldn’t I stir the rice after adding the broth?
Not stirring once the broth is added encourages the formation of socarrat — a prized crispy crust on the bottom of the pan. It adds texture and a slightly nutty flavor that’s characteristic of authentic paella.
Can I make this paella vegetarian or vegan?
You can definitely adapt the recipe by substituting seafood stock with vegetable broth and using a mix of colorful vegetables like artichokes, green beans, and roasted peppers. Just keep the saffron and spices to maintain that vibrant paella flavor.
Final Thoughts
This Seafood Paella Recipe is a celebration of the sea and Spanish culinary traditions all in one pan. It’s perfect for those moments when you want to impress without spending hours fussing in the kitchen. I hope you feel inspired to gather your favorite seafood, fire up the skillet, and share this warm, flavorful dish with loved ones. Trust me, once you taste that golden saffron rice and juicy seafood combo, it just might become one of your all-time favorite recipes.
Print
Seafood Paella Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Gluten Free
Description
This classic Seafood Paella is a vibrant and flavorful Spanish rice dish made with saffron-infused rice, tender shrimp, mussels, and calamari. Cooked in one pan with aromatic vegetables and bold spices, it’s a stunning meal perfect for gatherings or a special weekend dinner.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Rice and Spices
- 1 ½ cups arborio or bomba rice
- 1 pinch saffron threads soaked in 2 tablespoons warm water
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
Liquids
- ½ cup dry white wine
- 3 ½ cups seafood stock (or chicken broth)
Seafood
- 12–16 large shrimp, peeled and deveined
- 8 oz calamari rings
- 12 mussels, cleaned and debearded
Additional
- ½ cup frozen peas
- Salt and pepper to taste
- Lemon wedges and chopped parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large paella pan or wide skillet over medium heat. Add the finely chopped onion and diced red bell pepper, sauté for 3–4 minutes until soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without browning.
- Incorporate Rice and Spices: Add the arborio or bomba rice, saffron with its soaking water, smoked paprika, and optional red pepper flakes. Stir well to coat the rice evenly with the seasonings.
- Deglaze with Wine: Pour in the dry white wine and cook for 2 minutes until the liquid is slightly reduced, enhancing flavor concentration.
- Add Stock and Simmer: Pour in the seafood stock and bring the mixture to a simmer. Season with salt and pepper to taste. Important: Do not stir the rice once the broth is added to encourage the creation of the crispy bottom layer known as socarrat.
- Cook Rice: Cook uncovered over medium-low heat for 15 minutes, allowing the rice to absorb the liquid gently.
- Add Seafood: Arrange the shrimp, calamari rings, and mussels evenly over the cooking rice. Continue cooking for another 10–12 minutes until the seafood is tender and the mussels have opened.
- Add Peas and Finish Cooking: Scatter the frozen peas over the top and cook for an additional 2 minutes to heat through.
- Rest the Paella: Remove the pan from heat, cover with foil, and let the dish rest for 5 minutes. This allows flavors to meld and the rice to settle.
- Garnish and Serve: Garnish with fresh lemon wedges and chopped parsley before serving to add brightness and color to the dish.
Notes
- Use a mix of your favorite seafood such as scallops or clams for variety and to suit your taste.
- For best results, avoid stirring the rice after adding the liquid to help develop the prized crispy bottom layer, known as socarrat.
- Ensure mussels are cleaned and debearded properly to avoid grit and unpleasant texture.
- Adjust red pepper flakes according to your preferred heat level or omit if you prefer a milder dish.
- Allow the paella to rest covered before serving to enhance the overall texture and flavor.
