Seafood Paella: A Mediterranean Delight

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Seafood paella is a classic Spanish dish that originates from the coastal regions of Valencia. It is a festive, colorful, and flavorful meal that brings together a variety of fresh seafood, vegetables, and saffron-infused rice. Perfect for family gatherings or special occasions, seafood paella is a showstopper that is both impressive and delicious. Here’s how to prepare an authentic seafood paella at home, along with tips to ensure it turns out perfectly.


For the Paella:

  • 2 cups Bomba rice (or any short-grain rice like Arborio)
  • 4 cups seafood or fish stock
  • 1/4 teaspoon saffron threads
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup tomatoes, grated
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup peas (fresh or frozen)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • Salt and freshly ground black pepper to taste
  • 1/2 cup dry white wine (optional)

For the Seafood:

  • 12 large shrimp, peeled and deveined
  • 12 mussels, cleaned and debearded
  • 12 clams, cleaned
  • 1/2 lb squid, cleaned and cut into rings
  • 1/2 lb firm white fish (such as cod or halibut), cut into chunks


  • Fresh parsley, chopped
  • Lemon wedges


1. Prepare the Saffron Stock:

  • In a medium saucepan, warm the seafood or fish stock over medium heat.
  • Add saffron threads to the warm stock and let it steep for 10-15 minutes to infuse the broth with saffron flavor and color.

2. Sear the Seafood:

  • In a large paella pan or wide skillet, heat 1/4 cup of olive oil over medium-high heat.
  • Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
  • Add the squid rings and cook for 2-3 minutes until tender. Remove and set aside.
  • Lightly season the fish chunks with salt and pepper, then add to the pan and sear for 3-4 minutes until golden. Remove and set aside.

3. Sauté the Vegetables:

  • In the same pan, add the chopped onion and sauté until softened, about 3-4 minutes.
  • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the diced red and green bell peppers, green beans, and peas. Sauté for 5-7 minutes until the vegetables are tender-crisp.

4. Add the Rice and Spices:

  • Stir in the Bomba rice, grated tomatoes, smoked paprika, and sweet paprika. Mix well to coat the rice and vegetables with the spices.
  • Pour in the white wine (if using) and cook for 2-3 minutes until the liquid is mostly absorbed.

5. Combine and Simmer:

  • Pour the saffron-infused stock into the pan, stirring gently to distribute the ingredients evenly.
  • Bring the mixture to a boil, then reduce heat to low. Do not stir once the stock is added.
  • Arrange the mussels and clams hinge-side down into the rice, nestling them slightly into the mixture.

6. Cook the Paella:

  • Cover the pan with a lid or aluminum foil and let the paella simmer for 20-25 minutes, or until the rice is tender and most of the liquid is absorbed.
  • During the last 10 minutes of cooking, add the seared shrimp, squid, and fish chunks on top of the rice.

7. Develop the Socarrat:

  • For the coveted crispy bottom layer (socarrat), increase heat to medium-high during the last 5 minutes of cooking, allowing the rice to lightly caramelize without stirring.

8. Rest and Serve:

  • Remove the pan from heat and let the paella rest, covered, for 5 minutes to allow the flavors to meld.
  • Garnish with chopped fresh parsley and lemon wedges.
  • Serve hot and enjoy this flavorful and impressive seafood paella!

Tips for Success:

  • Rice Selection: Bomba rice is traditional for paella due to its ability to absorb liquid while maintaining firmness. Arborio rice can be a suitable substitute.
  • Seafood Variety: Use a mix of your favorite seafood. Ensure all seafood is fresh and cleaned properly before cooking.
  • Saffron: Saffron is essential for authentic flavor and color. Steep the saffron threads in warm stock to fully release their flavor.
  • Socarrat: For the crispy bottom layer, known as socarrat, increase the heat to medium-high during the last 5 minutes of cooking. This caramelizes the rice at the bottom without stirring.

Nutritional Benefits:

Seafood paella is rich in protein from the seafood and packed with vitamins and fiber from the vegetables. Saffron adds not only color and flavor but also antioxidants, making this dish both delicious and nutritious.

Pairing Suggestions:

Serve seafood paella with a chilled Spanish white wine such as Albariño or Verdejo to complement the delicate flavors of the seafood and saffron. A simple green salad with a light vinaigrette can also provide a refreshing contrast to the richness of the paella.


Seafood paella is a vibrant and flavorful dish that captures the essence of Spanish cuisine. By following this recipe and tips, you can recreate an authentic seafood paella at home that is sure to impress family and friends. Enjoy the tradition and deliciousness of seafood paella, and savor each bite of this Mediterranean delight!

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Written by Robert Zelesky

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