Seafood Paella

Ready to bring the vibrant flavors of Spain right to your dinner table? This Seafood Paella recipe combines the bounty of the sea with perfectly seasoned rice for a show-stopping dish that’s easier to make than you might think. I’ll guide you through each step to ensure your paella turns out spectacular.

Ingredients:

• Main Ingredients:
  • 2 cups Bomba or Calasparra rice
  • 4 cups seafood stock
  • 1 pound large shrimp, peeled and deveined
  • 1 pound mussels, cleaned
  • 1/2 pound calamari rings
  • 2 tomatoes, diced
  • 1 red bell pepper, sliced
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads
  • Salt and pepper to taste
• Optional Additions:
  • 1 cup frozen peas
  • Lemon wedges for serving
  • Fresh parsley for garnish
  • 1/2 pound firm white fish, cut into chunks
• Pro Tips:
  • Spanish Bomba rice can be substituted with Arborio rice if unavailable
  • Seafood stock can be replaced with chicken stock plus bottled clam juice
  • Shellfish allergy warning: Contains shrimp, mussels, and calamari

Step-by-Step Instructions:

1. Prep the Base

   Heat olive oil in a 15-inch paella pan over medium heat. Sauté onions until translucent (about 5 minutes). The onions should be soft but not browned. Add garlic and cook for 1 minute until fragrant.

2. Build the Sofrito

   Add diced tomatoes and bell peppers. Cook for 5-7 minutes until vegetables are soft and most liquid has evaporated. You’re looking for a thick, jammy consistency. This is your sofrito – the flavor base of the paella.

3. Add the Rice

   Stir in the rice, coating each grain with the sofrito mixture. Toast for 2-3 minutes until the rice becomes slightly translucent. This step is crucial for developing flavor and ensuring proper texture.

4. Incorporate Seasonings

   Add paprika and crumbled saffron threads. Pour in the seafood stock. Bring to a simmer and season with salt and pepper. Do not stir after this point – this helps develop the coveted socarrat (crispy bottom).

5. Cook the Rice

   Simmer for 18-20 minutes until rice is almost done. If using frozen peas, add them now. The liquid should be mostly absorbed, but the rice should still be slightly wet.

6. Add Seafood

   Arrange seafood on top of the rice, starting with items that take longest to cook. Begin with fish pieces, then shrimp, and finally mussels. Push them slightly into the rice.

7. Final Cooking

   Cook for an additional 8-10 minutes until seafood is done and mussels have opened. Listen for a slight crackling sound – this indicates the socarrat is forming.

Key Details:

🕒 Total Time: 60 mins (Prep: 20 mins | Cook: 40 mins)
🍽️ Servings: 6 people
🔥 Calories: ~450 per serving
⚙️ Equipment: 15-inch paella pan (or large shallow skillet), measuring cups, sharp knife

Pro Tips & Variations:

• Let the paella rest for 5-10 minutes before serving
• Don’t overcrowd the seafood – it needs space to cook properly
• For authentic flavor, use Spanish olive oil and paprika
• Create a socarrat by increasing heat slightly in the final 2 minutes

Storage Instructions:

Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water. Note that seafood may become slightly tough when reheated.

Frequently Asked Questions:

• Can I make this without a paella pan?
  Yes, use a large, wide skillet, though the socarrat might not develop as well.
• Why isn’t my rice cooking evenly?
  Ensure your pan is level and rotate it occasionally during cooking for even heat distribution.
• Can I prepare components ahead of time?
  You can prepare the sofrito in advance, but the rice and seafood should be cooked just before serving.