Seafood Paella Recipe

Introduction

Seafood paella is a vibrant and flavorful Spanish classic that brings the taste of the coast to your kitchen. With tender shrimp, juicy mussels, and fragrant saffron rice, this dish is perfect for sharing and impressing guests with minimal fuss.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups short-grain rice (like Bomba or Arborio)
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric or saffron threads
• 1 large tomato, diced
• 4 cups seafood or vegetable broth (warm)
• 250g shrimp, peeled and deveined
• 250g mussels, cleaned
• Fresh parsley, chopped
• Lemon wedges, for garnish
• Salt and black pepper to taste

Instructions

1. Step 1: Heat olive oil in a large paella pan or wide skillet over medium heat. Add onion and cook until soft. Stir in garlic and bell pepper and cook for 2 more minutes.
2. Step 2: Stir in the rice and toast for 2 minutes. Add smoked paprika, turmeric or saffron, and diced tomato. Season with salt and pepper, then mix well to combine.
3. Step 3: Pour in warm broth. Stir once, then let the mixture simmer uncovered over medium-low heat. Cook for about 15 minutes without stirring to allow a crust, called socarrat, to form at the bottom.
4. Step 4: Arrange shrimp and mussels on top of the rice. Cover loosely with foil or a lid and cook for another 10-12 minutes, or until the seafood is cooked through and mussels have opened.
5. Step 5: Remove from heat and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.

Tips & Variations

• For an authentic flavor, use saffron threads instead of turmeric if available. Toasting the rice before adding broth enhances the nuttiness of the dish.
• You can add other seafood like calamari or clams for more variety.
• If you don’t have a paella pan, use a wide, shallow skillet for even cooking.
• Resist stirring the rice once the broth is added to encourage the development of the prized crispy bottom layer.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the oven to avoid drying out the rice and seafood. Avoid freezing, as seafood texture may deteriorate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make seafood paella without mussels?

Yes, you can substitute mussels with other shellfish like clams or simply increase the amount of shrimp or add other seafood such as scallops or calamari.

Is there a vegetarian version of paella?

Absolutely. You can omit the seafood and use vegetable broth, adding ingredients like artichokes, green beans, bell peppers, peas, and mushrooms for a delicious vegetarian paella.

Seafood Paella Recipe

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★★★★★

4.8 from 66 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This vibrant Seafood Paella combines succulent shrimp and mussels with fragrant saffron rice, simmered to perfection in a flavorful broth. A classic Spanish dish, this paella features a delightful mix of smoky paprika, garlic, and fresh vegetables, creating a satisfying one-pan meal with a traditional socarrat crust.

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Ingredients

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Seafood Paella

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups short-grain rice (like Bomba or Arborio)
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric or saffron threads
• 1 large tomato, diced
• 4 cups seafood or vegetable broth (warm)
• 250g shrimp, peeled and deveined
• 250g mussels, cleaned
• Fresh parsley, chopped
• Lemon wedges, for garnish
• Salt and black pepper to taste

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Instructions

1. Sauté the Base: Heat olive oil in a large paella pan or wide skillet over medium heat. Add the finely chopped onion and cook until soft and translucent. Stir in minced garlic and diced red bell pepper, cooking for an additional 2 minutes to release their flavors.
2. Add Rice and Spices: Stir in the short-grain rice and toast it for about 2 minutes to coat each grain in oil and enhance the nutty flavors. Add smoked paprika, ground turmeric or saffron threads, and diced tomato. Season with salt and black pepper, mixing everything well to combine the spices evenly.
3. Simmer: Pour in the warm seafood or vegetable broth. Stir once to distribute the ingredients, then let the mixture simmer uncovered over medium-low heat. Avoid stirring for approximately 15 minutes to allow the rice to cook through and to develop the cherished socarrat, a crispy crust at the bottom of the pan.
4. Add Seafood: Arrange the shrimp and cleaned mussels evenly on top of the simmering rice. Cover the pan loosely with foil or a lid to trap steam and cook for another 10 to 12 minutes, until the shrimp turn pink and opaque and mussels open fully, indicating they are cooked.
5. Serve: Remove the pan from heat and let it rest for 5 minutes to allow the flavors to settle. Garnish with freshly chopped parsley and lemon wedges. Serve warm for an authentic Spanish seafood experience.

Notes

• Use short-grain rice such as Bomba or Arborio for the best texture and flavor absorption.
• To intensify the traditional flavors, saffron threads are preferred over turmeric, though turmeric is a budget-friendly alternative.
• Do not stir the rice while simmering to allow the formation of socarrat, the prized crunchy bottom layer.
• Ensure mussels are cleaned properly and discard any that do not open after cooking.
• Serve immediately after resting to enjoy the optimal texture and taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Keywords: Seafood Paella, Spanish Paella, Shrimp Paella, Mussel Recipe, Spanish Cuisine, Saffron Rice, Traditional Paella