The Ultimate Seafood Paella Recipe: A Taste of Coastal Spain in Your Kitchen

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If you’ve ever been captivated by the vibrant aroma and colorful presentation of authentic Spanish cuisine, then Seafood Paella is a dish that absolutely deserves a spot on your table. With its roots in the coastal regions of Valencia, Spain, this dish is a symphony of flavors—featuring briny seafood, fragrant saffron, and smoky paprika all nestled in perfectly cooked rice.

Whether you’re looking to impress guests, elevate a date night, or simply treat yourself to a nourishing, show-stopping meal, this one-pan wonder fits the bill beautifully.

Who This Recipe Is For

Seafood Paella is ideal for food lovers who appreciate bold, layered flavors and a bit of culinary adventure. It’s perfect for those who love Mediterranean and coastal dishes, or anyone looking to dip their toes into international cooking without a steep learning curve.

Thanks to its balance of proteins, vegetables, and carbs, this dish is as wholesome as it is delicious. Plus, with a total cook time of just 40 minutes, it’s surprisingly weeknight-friendly.

Why You’ll Love This Seafood Paella

  • Quick and easy – Less than an hour from prep to plate.
  • One-pan magic – Fewer dishes, more flavor.
  • Customizable – Swap or add ingredients based on availability and taste.
  • Impressive presentation – Makes any meal feel like a celebration.
  • Nutritious – Rich in lean protein and loaded with vegetables.

Ingredients You’ll Need

  • 2 cups short-grain rice (like Bomba or Arborio)
  • 1 lb mixed seafood (shrimp, mussels, calamari)
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 cup green peas
  • 1 tsp smoked paprika
  • ½ tsp saffron threads
  • 4 cups seafood broth
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Lemon wedges, for serving

Servings: 4
Prep Time: 15 mins
Cooking Time: 25 mins
Calories: 350 kcal per serving

Kitchen Equipment Needed

  • Large paella pan or wide, shallow skillet
  • Wooden spoon or silicone spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Lid or aluminum foil for covering
  • Citrus squeezer (optional)

Step-by-Step Instructions

1. Prepare the Base

Heat olive oil in your paella pan over medium heat. Add the chopped onion and diced bell pepper. Sauté for about 5 minutes until the vegetables soften and start to caramelize.

2. Add the Aromatics

Stir in the minced garlic and smoked paprika. Cook for an additional 1 minute until fragrant. The garlic and paprika will infuse the oil, forming a flavorful foundation.

3. Incorporate Rice and Saffron

Add the short-grain rice and saffron threads. Stir to coat the rice with the spice-infused oil. This step is crucial—it ensures the rice absorbs maximum flavor.

4. Simmer in Broth

Pour in the seafood broth and season with salt and pepper. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 15 minutes. Resist the urge to stir; this helps form the beloved crispy bottom layer, or socarrat .

5. Add the Seafood and Peas

After 15 minutes, scatter your mixed seafood and green peas over the rice. Cover and cook for another 5–7 minutes, or until the seafood is fully cooked and the rice is tender.

6. Rest and Serve

Remove the pan from heat and let it rest, covered, for 5 minutes. This allows the flavors to melt and the rice to finish cooking gently. Serve hot with fresh lemon wedges on the side.

Chef’s Notes & Pro Tips

  • Use the Right Rice : Bomba or Arborio rice works best for absorbing flavors without becoming mushy.
  • Saffron Substitute : If saffron isn’t available, turmeric offers a budget-friendly alternative, though the flavor won’t be quite as complex.
  • Seafood Freshness : Fresh or high-quality frozen seafood will make a big difference. Be sure to thaw frozen seafood properly before cooking.
  • Achieve the Socarrat : For a crispy rice layer at the bottom, uncover during the last minute of cooking and slightly increase heat for a toasty finish.
  • No Paella Pan? Use the widest, shallowest skillet you have to ensure even cooking.

Recipe Variations

  • Chicken & Chorizo ​​Paella : Replace seafood with diced chicken thighs and Spanish chorizo ​​for a heartier, meat-forward version.
  • Vegetarian Paella : Swap the seafood with artichoke hearts, mushrooms, and extra peas or chickpeas. Use vegetable broth.
  • Spicy Kick : Add red pepper flakes or a chopped chili with the garlic for extra heat.
  • Extra Greens : Toss in spinach or chopped kale for added nutrition.

Food and Drink Pairings

Perfect Pairings

  • Wine : A crisp Albariño or dry rosé complements the seafood without overpowering it.
  • Bread : Serve with crusty bread or garlic-rubbed toast to soak up the delicious juices.
  • Salad : Pair with a light arugula salad tossed in lemon vinaigrette for balance and freshness.

How to Store and Reheat Leftovers

Storage

Let the paella cool to room temperature, then store in an airtight container in the fridge for up to 3 days.

Reheating

To retain texture, reheat in a skillet over medium-low heat with a splash of broth or water. Avoid microwaving if possible, as it can make the seafood rubbery.

Freezing

Seafood paella is best enjoyed fresh. If you must freeze it, do so without the shellfish and reintroduce fresh-cooked seafood when reheating.

Frequently Asked Questions (FAQ)

Can I make seafood paella ahead of time?

You can prep the chopped vegetables and seafood ahead, but cook the paella fresh for the best flavor and texture.

What if I don’t have saffron?

Turmeric is a commonly used substitute, though the flavor profile differs. You can also use a pinch of paprika with turmeric for added depth.

How do I know when the seafood is cooked?

Shrimp will turn pink and opaque, mussels should open up, and calamari should be tender, not rubbery.

Can I use a different type of rice?

Long-grain rice doesn’t absorb liquid the same way. Stick to short-grain varieties like Bomba, Arborio, or Calrose for best results.

What’s the secret to great paella?

Patience and high-quality ingredients. Allow the rice to cook undisturbed and don’t rush the layering of flavors.

Final Thoughts

Seafood Paella is more than a meal—it’s an experience. The colors, textures, and robust flavors come together in a dish that’s as beautiful to look at as it is satisfying to eat. Whether you’re cooking for a special occasion or simply elevating your weekly dinner game, this paella delivers.

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