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Seafood Paella

This Seafood Paella recipe combines the bounty of the sea with perfectly seasoned rice for a show-stopping dish.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 450 kcal

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
  • 1 cup frozen peas
  • Lemon wedges for serving
  • Fresh parsley for garnish
  • 1/2 pound firm white fish cut into chunks

Instructions
 

  • Heat olive oil in a 15-inch paella pan over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  • Add diced tomatoes and bell peppers. Cook for 5-7 minutes until vegetables are soft and most liquid has evaporated.
  • Stir in the rice, coating each grain with the sofrito mixture. Toast for 2-3 minutes until the rice becomes slightly translucent.
  • Add paprika and crumbled saffron threads. Pour in the seafood stock. Bring to a simmer and season with salt and pepper.
  • Simmer for 18-20 minutes until rice is almost done. If using frozen peas, add them now.
  • Arrange seafood on top of the rice, starting with fish, then shrimp, and finally mussels. Push them slightly into the rice.
  • Cook for an additional 8-10 minutes until seafood is done and mussels have opened.