There’s something about the smell of saffron mingled with garlic and fresh seafood that instantly transports me to a sunlit terrace in Spain. This Seafood Paella always reminds me of a weekend spent with close friends, where time slows down and laughter fills the air. The moment the paella pan hits the table, everyone leans in, drawn by the rich aroma and the vibrant colors of mussels, shrimp, and squid nestled in golden rice.

One afternoon, as the paella cooked gently on the stove, I found myself caught in the rhythm of stirring the rice and layering the seafood. The bubbling stock infused with smoked paprika and saffron filled the kitchen with a warmth that felt like a hug. When the first bite finally arrived, the tender seafood and perfectly seasoned rice melted together in a symphony of flavors. It wasn’t just a meal; it was a shared memory, a pause in a busy week to savor something truly special.

Aromatic saffron adds a subtle yet distinct flavor that elevates the dish.
Fresh seafood variety makes every bite exciting and satisfying.
The colorful mix of vegetables and peas brings a pleasant texture contrast.
Perfect for sharing, turning any meal into a festive occasion.
One-pan cooking means less mess and more time to enjoy your company.

If you’re hesitant about cooking paella at home, don’t be. It’s approachable and rewarding, and the comforting aroma that fills your kitchen is just the beginning of the experience.

Seafood Paella

Total Time: 1 hour
Yield: 4

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Description

A classic Spanish dish featuring saffron-infused rice cooked with a variety of fresh seafood, vegetables, and aromatic spices, delivering a rich and vibrant flavor.

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 1/2 cups bomba or short-grain rice
1/2 teaspoon smoked paprika
1/4 teaspoon saffron threads
4 cups seafood stock
1 cup canned diced tomatoes, drained
200 grams raw shrimp, peeled and deveined
200 grams mussels, cleaned and debearded
200 grams squid rings
150 grams clams, cleaned
1/2 cup frozen peas
Salt, to taste
Freshly ground black pepper, to taste
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley

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Instructions

In a small bowl, soak the saffron threads in 2 tablespoons of warm seafood stock and set aside.
Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat.
Add the chopped onion and diced red bell pepper to the pan and sauté for 5 minutes until softened.
Add the minced garlic and smoked paprika, stirring for 1 minute until fragrant.
Add the rice to the pan and stir to coat the grains with the oil and vegetables for 2 minutes.
Pour in the diced tomatoes and the saffron-infused stock along with the remaining seafood stock. Stir to combine and bring to a boil.
Reduce heat to medium-low and simmer uncovered for 15 minutes without stirring.
Arrange the shrimp, mussels, squid rings, and clams evenly over the rice. Continue cooking for another 15 minutes until the rice is tender and the seafood is cooked through. Discard any mussels or clams that do not open.
Scatter the frozen peas over the paella during the last 5 minutes of cooking.
Season with salt and freshly ground black pepper to taste.
Remove the pan from heat and cover loosely with foil. Let the paella rest for 5 minutes.
Sprinkle chopped fresh parsley over the top and serve with lemon wedges on the side.

Prep Time: 20 minutes
Cook Time: 40 minutes

FAQ

Can I prepare this paella ahead of time? It’s best enjoyed fresh, but leftovers keep well in the fridge for up to two days. Reheat gently to maintain texture.

What if I can’t find bomba rice? Short-grain rice works well as a substitute, just make sure it can absorb liquid without becoming mushy.

Can I use frozen seafood? Fresh is ideal, but frozen seafood can work if thawed properly and patted dry to avoid excess moisture.

Is it necessary to soak the saffron? Yes, soaking saffron releases its full flavor and color, making the dish truly authentic.

How do I know when the seafood is cooked? Mussels and clams should open, and shrimp turn pink and opaque. Discard any shellfish that remain closed.

Ready to bring a little Spanish sunshine to your table? Scroll down, save this recipe, and start cooking your own memorable paella experience.