Seafood Paella is the ultimate Spanish comfort food—an aromatic rice dish brimming with the freshest catch of the sea, bright bell peppers, peas, saffron, and a glorious golden crust. Cooking Seafood Paella at home brings the spirit of a coastal fiesta to your own kitchen, filling the air with rich, savory flavors and delivering a meal that’s both impressive and wonderfully easy to pull together. Whether you’re new to paella or a seasoned enthusiast, this dish promises a journey for your senses with every bite.
Ingredients You’ll Need
This dreamy Seafood Paella comes together with a handful of thoughtfully chosen ingredients—each one playing an essential role in lending color, depth, and that irresistible Spanish character. With a few pantry staples and some quality seafood, you’ll capture the heart of this beloved classic.
- Olive Oil: The foundation of flavor, adding richness and making sure nothing sticks to the pan.
- Onion: Brings gentle sweetness and a luscious base for the rice.
- Red Bell Pepper: Pops of sweetness and vibrant red color throughout the dish.
- Garlic: Adds irresistible aroma and depth—don’t be shy with it!
- Arborio or Spanish Short-Grain Rice: The key to creamy, toothsome grains that soak up all the flavors (never substitute with long-grain rice).
- Smoked Paprika: Delivers signature Spanish smokiness and warmth.
- Saffron Threads: The soul of authentic Seafood Paella—just a pinch, pre-soaked, for golden color and a subtly earthy aroma.
- Salt and Black Pepper: Balances and lifts every component in the dish.
- Dry White Wine (Optional): Brings acidity and depth to the base, but can be left out if you prefer.
- Seafood or Chicken Broth: The cooking liquid that infuses the rice with briny, savory goodness.
- Shrimp: Sweet, tender, and always a crowd-pleaser.
- Mussels: For dramatic presentation and briny bites—make sure they’re fresh and cleaned.
- Sea Scallops: Silky and delicate, they contrast perfectly with the other seafood.
- Frozen Peas: A burst of color and subtle sweetness added right at the end.
- Chopped Fresh Parsley: For a verdant, herbal finish.
- Lemon Wedges: Essential for squeezing over the finished Seafood Paella and brightening up every bite.
How to Make Seafood Paella
Step 1: Build Your Flavor Base
Start by heating olive oil in a broad skillet or traditional paella pan over medium heat. Toss in the chopped onion, and let it sizzle for a couple of minutes until softened and fragrant—it should just begin to turn translucent. Next, add your sliced red bell pepper and minced garlic, stirring gently so nothing browns too quickly. These aromatics form the backbone of your Seafood Paella, infusing every grain of rice with unbeatable flavor.
Step 2: Toast the Rice & Spices
Add the short-grain rice to your sizzling pan, stirring to coat every kernel in shimmering oil. Sprinkle over the smoked paprika, saffron threads along with their soaking liquid, salt, and pepper. This stage is all about coaxing flavors into the rice—don’t rush it. If you’re using white wine, pour it in now and let it bubble until mostly absorbed. You’ll smell the transformation as the kitchen fills with a warm, sun-kissed aroma.
Step 3: Simmer with Broth
Slowly pour in the warm broth, about a cup at a time, giving the rice just enough attention to prevent sticking but resisting the urge to over-stir. Each addition should be nearly absorbed before you add the next. This gentle simmer draws out the starch and allows the rice to plump up and take on all those savory notes—after about 15 minutes, you’ll see everything come together in a golden, fragrant tapestry.
Step 4: Nestle in the Seafood
Now for the star of your Seafood Paella! Tuck the shrimp, mussels, and scallops gently into the simmering rice, spacing them evenly across the pan for even cooking and a beautiful finish. Drop the heat to low and let your dish cook uncovered—don’t stir from here on out. This is how that signature crispy bottom, the coveted socarrat, forms without burning. Watch as the seafood cooks through and mussels just begin to open, signaling their readiness.
Step 5: Finish with Peas & Rest
Scatter the frozen peas over the top in the final five minutes of cooking. Their sweet, fresh flavor brightens everything up without dominating the palate. Once the seafood is opaque and the rice is tender (and you can hear that telltale gentle sizzle from below), remove the pan from heat and cover it lightly with a clean kitchen towel. Let it rest for five minutes—this helps the flavors settle and the texture set just right.
Step 6: Garnish & Serve
Sprinkle your finished Seafood Paella lavishly with chopped parsley and serve with lemon wedges on the side. The squeeze of citrus right before eating wakes up all the flavors and ties everything together—for the perfect taste of the Spanish coast on your table.
How to Serve Seafood Paella
Garnishes
There’s nothing like a generous shower of fresh parsley and a squeeze of lemon to make your Seafood Paella feel festive and bright. These finishes add freshness and zing against the deeply savory, golden rice and plump seafood. You can also add a pinch of extra saffron or a drizzle of good olive oil right before serving if you’re feeling decadent.
Side Dishes
Keep your sides simple to let the Seafood Paella shine. A crisp green salad dressed with a tangy vinaigrette or some crusty bread to mop up those last bits of saffron-tinged rice are lovely alongside. If you want to go all out, a cool Spanish gazpacho or a platter of olives and cheeses rounds out the meal beautifully.
Creative Ways to Present
For a dramatic effect, bring the whole paella pan straight to the table and let everyone help themselves. You can also portion the Seafood Paella into shallow bowls, topping each with a few mussels or scallops for elegant plating. Hosting a crowd? Serve the paella family-style with lemon wedges and extra parsley in small bowls so guests can garnish to their heart’s content.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), let the Seafood Paella cool completely before transferring to airtight containers. Store in the fridge and enjoy within 2 days for best flavor and freshness. Keep in mind that the rice and seafood may continue to absorb liquid as it sits, but the taste will still be incredible.
Freezing
Technically, you can freeze Seafood Paella, but for best results, freeze only the rice portion, as shellfish can lose its tender texture when thawed. Place cooled portions in freezer-safe bags or containers and freeze for up to one month. Thaw in the refrigerator before reheating.
Reheating
To reheat Seafood Paella, add a splash of broth or water to keep the rice moist and gently heat in a covered skillet over medium-low until warmed through. If using a microwave, cover with a damp paper towel to prevent drying out. Enjoy within a day or two for the best experience.
FAQs
What type Main Course
For the signature texture of authentic Seafood Paella, use arborio or, better yet, a true Spanish short-grain rice like Bomba or Calasparra. These varieties stay plump and creamy, absorbing all the wonderful flavors without turning mushy.
Do I need a special paella pan?
No worries if you don’t have a traditional paella pan! A large, wide, flat skillet works very well—as long as it allows the rice to cook in an even, thin layer so you get that golden crust on the bottom.
Can I substitute the seafood?
Absolutely. Feel free to use clams, squid, chunks of firm white fish, or whatever is freshest at your market. The essence of Seafood Paella is celebrating the catch of the day, so mix and match to suit your tastes or what’s local and sustainable.
My paella didn’t form a crispy crust. What went wrong?
The coveted socarrat forms when you let the rice cook undisturbed at the end, over low heat, until it sizzles gently. If you stir too much or cook over high heat, you may miss out on that crackly layer. Patience is key—turn down the heat, rest the dish, and you’ll be rewarded!
Is Seafood Paella spicy?
No, classic Seafood Paella is not spicy; its flavors are smoky, aromatic, and deeply savory. If you want a little kick, you could sprinkle some mild chili flakes or serve with a garlicky aioli on the side.
Final Thoughts
If you’ve been craving an inspiring meal, it’s time to start your own Seafood Paella tradition right at home. From the first saffron-scented spoonful to the last bit of golden rice, this dish delivers joy in every bite. Grab some good seafood and invite your favorite people—the magic is in the sharing. ¡Buen provecho!
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Seafood Paella Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a taste of Spain with this flavorful Seafood Paella recipe. Loaded with shrimp, mussels, and scallops, this dish is a showstopper for any gathering.
Ingredients
For the Paella:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 1/2 cups arborio or Spanish short-grain rice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine (optional)
- 3 1/2 cups seafood or chicken broth, warm
For the Seafood:
- 8 large shrimp, peeled and deveined
- 8 mussels, cleaned
- 6 sea scallops
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
- Lemon wedges (for serving)
Instructions
- Prepare the Paella: Heat olive oil in a large skillet or paella pan. Cook onion until softened, then add red bell pepper and garlic. Add rice, paprika, saffron, salt, and pepper.
- Cook the Paella: Pour in white wine, then gradually add warm broth. After 15 minutes, add shrimp, mussels, and scallops. Cook until seafood is done, and socarrat forms.
- Finish and Serve: Add peas, let rest, then sprinkle with parsley. Serve with lemon wedges.
Notes
- Avoid stirring towards the end to develop a crispy bottom layer.
- Substitute seafood based on preference and availability.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
