This Seafood Paella recipe is packed with delicious flavors. It might not be entirely traditional but it’s a guaranteed showstopper.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Prawns/Shrimp. If using frozen, thaw before cooking.
- Mussels. I used half-shell mussels. If using fresh mussels, tap gently on the kitchen counter. If they close, they are fresh, if they don’t, discard them. Similarly, if the mussels don’t open once cooked, discard them.
- Calamari. I used calamari tubes but squid tentacles or calamari rings will also work.
- Other seafood options: Clams and chunks of white fish will also work.
- Rice. I used Arborio rice but Spanish Bomba is more traditional. Any short-grain rice will work.
- Onion.
- Garlic.
- Smoked paprika.
- Chopped tomatoes.
- Chicken/Fish stock.
- Salt and pepper.
- Lemon wedges.
- Parsley.
How to make Seafood Paella
- Prepare the seafood: Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels. Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn’t cooked fully yet. It’s important to dry the seafood well as this will help them brown in the hot pan. This step is also optional but I prefer searing the seafood first to ensure they don’t release too much moisture into the paella. Remove the seafood from the pan and set aside.
- Start the Paella: In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant. Add the tomatoes and cook for a few minutes until most of the liquid has evaporated. Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
- Cook: Pour in the stock then reduce the heat, partially cover and allow to simmer for 7 minute or until most of the liquid has been absorbed and the rice is almost cooked. Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
- Serve: Season to taste and serve with lemon wedges and chopped parsley
Seafood recipes
Seafood paella
This Seafood Paella recipe is packed with delicious flavors. It might not be entirely traditional but it's a guaranteed showstopper.
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Servings: 6
Calories: 431kcal
Ingredients
- 500 g (1lb) prawns / shrimp peeled and deveined
- 250 g (½lb) calamari
- 250 g (½lb) half-shell mussels
- 1 onion finely chopped
- 4 garlic cloves crushed
- 400 g (14oz) chopped tomatoes
- 1 tsp smoked paprika
- 2 cups shortgrain rice (Arborio, Bomba)
- 4 cups chicken / fish stock
- 2 tsp salt
- 1 tsp pepper
- lemon wedges for serving
- chopped parsley for serving
Instructions
- Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
- Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
- Remove the seafood from the pan and set aside.
- In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
- Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
- Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
- Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
- Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
- Season to taste and serve with lemon wedges and chopped parsley.
Nutrition
Calories: 431kcal | Carbohydrates: 59g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 319mg | Sodium: 1707mg | Potassium: 676mg | Fiber: 2g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 17mg | Calcium: 197mg | Iron: 5mg
When do you add the mussels ? I’m using closed shell
In step 8, when you add the rest of the seafood. The mussels should open within 5-8 minutes.
This was so yummy OMG!!!
You forgot possibly the most essential element of this type of paella: saffron, its signature spice!
Since this isn’t a traditional recipe, I decided to omit the saffron. It’s an expensive ingredient not always accessible. But if you like saffron, feel free to include it.