Seafood Paella
This Seafood Paella recipe is packed with delicious flavors. It might not be entirely traditional but it’s a guaranteed showstopper.
What is Paella?
Paella is a Spanish rice dish, originating in Valencia, Spain. This flavorful dish is most often made with chicken thighs but can be made with rabbit, Spanish chorizo and/or seafood with vegetables like peppers, green beans, onions and garlic.
Ingredients and Substitutions
You can use any variety of seafood for this recipe but I love using shrimp, mussels and calamari/squid. Clams, crab, lobster tails etc will also be delicious. I use onion, fresh garlic cloves, Spanish smoked paprika and tomatoes to flavor the rice.
- Prawns/Shrimp. If using frozen, thaw before cooking then peel and devein.
- 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.
- Paella Rice. I used Arborio rice but Spanish Bomba is more traditional. Any short-grain rice will work.
- Onion.
- Fresh garlic cloves.
- Smoked paprika. I used paprika both for color and flavor but you could add a pinch of saffron threads too if you wish.
- Chopped tomatoes. You could use other vegetables like red bell pepper and green peas too.
- Chicken broth/Fish stock. Seafood broth can also be used.
- Salt and black pepper.
- Lemon wedges.
- Parsley.
How to make Seafood Paella
1. Prepare the seafood:
Peel and devein the shrimp then pat the calamari dry with paper towels. Sear seasoned seafood in a hot pan until lightly colored but not fully cooked. Remove and set aside.
2. Start Paella:
Heat olive oil in the same pan. Cook onion and garlic until translucent then add the tomatoes and boil until most of the liquid has evaporated. Stir in the rice and paprika, season with salt and pepper.
3. Cook:
Pour in the stock, reduce the heat, partially cover and simmer until the rice is almost cooked. Add the seafood, tucking into the rice. Cover and cook until the rice and seafood are fully cooked.
4. Serve:
Season to taste, garnish with lemon wedges and chopped parsley then serve.
Can I make this in advance?
Although best enjoyed right after cooking (the seafood can become tough if cooked too far in advance), any leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a large skillet or pan over medium heat with a splash of stock/broth until hot throughout.
What to serve with Spanish paella
Although perfect on its own, a side salad, tomato salad or some crusty bread are always a nice side dish for paella.
Video
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 10-12 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
Seafood recipes
I used Arborio and it took more than 20 mins to absorb all the water. Be patient before putting the seafood, otherwise they would be cooked too much. And I would recommend reducing the amount of seafood. Following the recipe (the total 1 kg of the seafood!) would be too much. I reduced to 750g but still so much! I doubt the pic of this recipe really followed that amount…
Hi Roy – I like using plenty of seafood because I can’t stand seafood recipes where every bite doesn’t have some seafood in it – you can absolutely lessen the amount if you find it too much. Remember that in the photo shows, there’s also plenty of seafood mixed into the rice and just the top is decorated for styling purposes.
Made this tonight for the arrival of the in-laws and chef’s kiss. I used a bag of seafood mix, worked really well. Thank you, Chef
Excellent recipe, easy and delicious.
Hi Alida can you make seafood paella with seafood mix too
You could, yes.
Can I use cooked mussels and pasta in stead ofor rice
You could, yes.
I’m going to cook for the first time. I was in Spain with my family and I fell in love with this dish. I will make your recipe and will definitely post it. It should turn out how appetizing it looks for you 🙂
Hope you love it!
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.
When do I add saffron
This recipe doesn’t contain saffron – but you could add it to the stock to infuse before pouring into the rice.