Spanish Seafood Paella – A Festive Taste of the Sea
A Dish That Brings People Together
If there’s one dish that feels like a celebration in a pan, it’s Paella. Originating from the coastal region of Valencia, Spain, seafood paella is a symphony of flavors from the ocean—colorful, fragrant, and soul-satisfying. Whether you’re hosting a dinner party or simply treating your family, this recipe brings everyone to the table.
Why You’ll Love This Paella
• Bursting with fresh seafood and vibrant colors
• Infused with saffron, garlic, and smoky paprika
• A complete one-pan meal—easy cleanup!
• Authentic Spanish taste with easy-to-find ingredients
• Elegant enough for guests, simple enough for weeknights
Ingredients You’ll Need (Serves 4–6)
Seafood:
• 8 large shrimp (peeled, tail-on)
• 8 mussels, cleaned and debearded
• 1 cup calamari rings
• Optional: clams or white fish chunks
For the Paella Base:
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 ½ cups short-grain rice (like Bomba or Arborio)
• 3 cups seafood stock (or chicken stock)
• 1 pinch saffron threads (steeped in 2 tbsp warm water)
• 1 tsp smoked paprika
• 1 large tomato, grated
• Salt & black pepper, to taste
• ½ cup frozen peas
• Lemon wedges & chopped parsley for serving
How to Make Authentic Seafood Paella
- Sauté the Base
In a large shallow skillet or paella pan, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until soft and golden.
- Toast the Rice & Add Flavors
Stir in the rice and toast for 1–2 minutes. Add paprika, grated tomato, saffron (with its water), and a generous pinch of salt and pepper.
- Simmer with Stock
Pour in the warm seafood stock and bring to a gentle boil. Don’t stir once it starts simmering—this helps form the crispy bottom layer (socarrat).
- Add the Seafood
After about 10 minutes, gently nestle in shrimp, mussels, and calamari. Let it simmer uncovered for another 10–15 minutes until rice is cooked and mussels have opened.
- Rest & Garnish
Turn off the heat, sprinkle with peas, cover the pan with foil or a lid, and let it rest for 5 minutes. Finish with fresh parsley and lemon wedges.
• Saffron is key: it adds that authentic golden color and earthy aroma.
• Don’t over-stir: paella should cook undisturbed for the perfect texture.
• Use a wide, shallow pan to allow even rice cooking and maximum socarrat.
• Seafood stock adds a deeper flavor than plain water—homemade or store-bought.
Serving Suggestions
• Serve with lemony green salad
• Pair with chilled white wine or sparkling water with lime
• Add crusty bread to soak up every last bit!
How to Store & Reheat
• Refrigerate leftovers up to 2 days.
• Reheat gently in a skillet with a splash of broth or water to keep it moist.
• Not freezer-friendly (rice may turn mushy).
FAQ – All About Paella
Can I use frozen seafood?
Yes! Just thaw and pat dry before using.
What rice should I use?
Short-grain varieties like Bomba, Calasparra, or Arborio hold texture well.
What if I don’t have saffron?
You can substitute with turmeric for color, though the flavor will be different.
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Authentic Spanish Seafood Paella recipe with saffron rice, shrimp, mussels, and calamari. A one-pan Mediterranean meal perfect for dinner parties or family feasts! #PaellaRecipe #SeafoodPaella #SpanishRecipes