Vibrant, colorful, and bursting with fresh flavors, this Seafood Paella Recipe brings the heart of Spain right to your dinner table! With plump shrimp, sweet mussels, savory clams, and tender calamari nestled into golden, saffron-infused rice, every bite is downright celebratory. Whether you’re cooking for family or impressing friends, this iconic dish invites everyone to gather around, dig in, and savor something truly special. Let’s get ready to make a meal you’ll love sharing as much as eating!
Ingredients You’ll Need
One of the joys of this Seafood Paella Recipe is that each ingredient is simple yet important, contributing something unique to the textures, colors, and flavors that make the dish sing. Every component has a purpose, so choosing fresh, high-quality ingredients really lets this dish shine.
- Olive oil: Use extra-virgin for the best flavor foundation—it adds richness and helps everything sauté beautifully.
- Onion: A finely chopped onion gives the base subtle sweetness and savory complexity.
- Garlic: Just a few cloves, minced, offer an irresistibly aromatic punch.
- Red bell pepper: Sliced and sautéed, peppers bring gorgeous color and gentle sweetness.
- Smoked paprika: This is essential for a warm, gently smoky undertone—don’t skip it!
- Saffron threads: These precious strands give the signature aroma and golden color; a little goes a long way.
- Arborio or Bomba rice: Choose short-grain rice to absorb all the flavors and create the perfect texture.
- Dry white wine: Adds brightness and depth to the dish as it simmers into the rice.
- Seafood or chicken stock (warm): Using warm stock keeps the cooking process steady and infuses the rice with flavor.
- Salt: Balances and enhances all the flavors packed into this paella.
- Black pepper: A little fresh cracked pepper adds just the right amount of subtle heat.
- Mussels: Cleaned and debearded, these add briny bursts of ocean flavor.
- Clams: Sweet and tender, they mingle deliciously with the rice.
- Large shrimp: Peeled and deveined for convenience, their natural sweetness is irresistible.
- Calamari rings: Tender and quick-cooking, they deliver a delicate, mild seafood flavor.
- Frozen peas: Added at the end, they offer bright color and subtle sweetness.
- Fresh parsley: Chopped and sprinkled on top, it perks up the final dish with freshness.
- Lemon: Cut into wedges for that essential zing just before serving.
How to Make Seafood Paella Recipe
Step 1: Build the Flavor Base
Start by heating your olive oil in a large paella pan or wide skillet over medium heat. Toss in the finely chopped onion and let it soften, becoming sweet and translucent after about 2–3 minutes. Add in the minced garlic and sliced red bell pepper, and continue to sauté for another 2 minutes, stirring as the vegetables gently caramelize and their aromas fill your kitchen.
Step 2: Layer in the Spices
Sprinkle in the smoked paprika and saffron threads, stirring constantly for about 30 seconds so they bloom in the warm oil. This is the magical moment when the air starts to fill with irresistible Spanish aromas, hinting at the flavor-packed dish to come.
Step 3: Toast the Rice
Next, pour the Arborio or Bomba rice into the pan and stir thoroughly. You want every grain to be coated in all that glistening, saffron-tinged oil and spices—this step is key for the signature texture and color of your Seafood Paella Recipe.
Step 4: Deglaze and Simmer
Pour in the dry white wine, letting it sizzle and reduce as you stir. Once the wine has mostly absorbed into the rice, add your warm seafood or chicken stock along with salt and black pepper. Give everything a gentle stir to combine, then reduce the heat to medium-low and let the paella simmer uncovered. Now, resist the urge to stir! For the next 15 minutes, just let the rice slowly absorb all the fragrant liquid.
Step 5: Add the Seafood
Now for the star-studded moment: carefully nestle the mussels, clams, shrimp, and calamari rings evenly into the rice. Cover the pan with foil or a lid, and allow everything to steam for another 10–12 minutes. The shellfish should open, and the shrimp will turn perfectly pink and opaque. Scatter in the frozen peas for the last 5 minutes, letting them gently heat through.
Step 6: Rest and Garnish
After cooking, remove the pan from the heat and keep it covered for an extra 5 minutes. This lets flavors mingle and the rice finish steaming. Just before serving, sprinkle with plenty of chopped fresh parsley and arrange lemon wedges around the edge for squeezing over—your Seafood Paella Recipe is ready to impress!
How to Serve Seafood Paella Recipe
Garnishes
A scatter of bright green parsley and generous lemon wedges is classic for Seafood Paella. The fresh herbs wake up the flavors, while the lemon provides a lovely acidity that balances the richness of the saffron rice and seafood. Don’t be shy—let everyone squeeze on as much lemon as they like!
Side Dishes
You don’t really need much beyond this Seafood Paella Recipe, but a simple side salad (maybe with oranges and olives) or some warm crusty bread can round things out beautifully. A chilled pitcher of Spanish sangria or a crisp white wine would be a fantastic match too!
Creative Ways to Present
Paella is all about communal dining, so bring the whole pan right to the table for a dramatic, family-style meal. If you want to get fancy, serve individual portions in shallow bowls and garnish each with a sprig of parsley and a lemon wedge. Or, for parties, fill small tapas dishes with scoops of rice and seafood for a crowd-pleasing appetizer spread.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, let the paella cool to room temperature, then transfer it to an airtight container. Pop it in the fridge, where it will stay fresh for up to two days. The flavors actually deepen overnight, so it can taste even richer the next day.
Freezing
Seafood Paella Recipe is best enjoyed fresh, but you can freeze leftovers if needed. Scoop portions into airtight, freezer-safe containers and enjoy within one month for the best texture and taste. Defrost overnight in the fridge rather than at room temperature to keep everything safe and delicious.
Reheating
To reheat, transfer the paella to a skillet and gently warm over low heat, adding a splash of stock or water to loosen it if needed. Covering the pan helps restore moisture, and slow warming keeps the seafood tender. You can also microwave individual portions in short bursts, but stovetop is best to maintain texture.
FAQs
What if I don’t have a paella pan?
No worries! A large, wide skillet (preferably with a heavy bottom) works beautifully for the Seafood Paella Recipe. The goal is to create a shallow layer of rice so the liquid absorbs evenly and you can develop the coveted socarrat crust.
Can I use different kinds of seafood?
Absolutely! Feel free to get creative with your seafood selection. Try adding scallops, swapping in lobster tails, or using whatever shellfish looks best at the market. Just keep the total weight about the same for the best cooking results.
How do I make sure the rice doesn’t get mushy?
The secret is to use short-grain rice like Arborio or Bomba and avoid stirring once you pour in the stock. Undisturbed simmering helps the rice cook evenly and develop the wonderful, slightly crispy bottom that defines a perfect Seafood Paella Recipe.
Is it possible to make this dish ahead for a party?
You can prep many ingredients in advance—chop your veggies, clean the seafood, and measure your spices—then assemble everything just before your guests arrive. Paella is always best served fresh, but a little advance prep will make entertaining a breeze.
Can I make a smaller or larger batch?
Definitely! You can easily scale this Seafood Paella Recipe up or down, just keep the rice-to-liquid ratio consistent and make sure your pan is large enough if doubling the recipe. Invite more friends or just treat yourself to delicious leftovers!
Final Thoughts
There’s something magical about gathering around a steaming pan of Seafood Paella Recipe, where every spoonful is a taste of Spain’s sun-soaked, seaside tradition. I hope you’ll give this recipe a try, share it with your favorite people, and let it become a new staple at your table!
Print
Seafood Paella Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Non-Vegetarian
Description
This Seafood Paella recipe is a classic Spanish dish packed with flavor from a mix of shellfish, rice, and aromatic spices like saffron and smoked paprika. Perfect for a special dinner or gathering.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- 1 1/2 cups Arborio or Bomba rice
- 1/2 cup dry white wine
- 4 cups seafood or chicken stock, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood:
- 1/2 pound mussels, cleaned and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound calamari rings
Additional:
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- Heat olive oil: In a large paella pan over medium heat, sauté onion until soft. Add garlic, red bell pepper, smoked paprika, and saffron.
- Add rice: Stir in rice to coat in oil and spices. Pour in white wine and cook until absorbed.
- Cook: Add warm stock, salt, and pepper. Simmer without stirring for 15 minutes. Nestle seafood over rice, cover, and cook for another 10–12 minutes.
- Finish: Add peas for the last 5 minutes. Let rest, covered, for 5 minutes. Garnish with parsley and serve with lemon wedges.
Notes
- For a smokier flavor, add chorizo.
- Substitute other shellfish or chicken if desired.
- Avoid stirring once stock is added to develop the traditional crust.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 4g
- Sodium: 940mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 170mg
