seafood paella recipe.

 

🥘 Seafood Paella Recipe (Paella de Marisco)

Authentic Seafood Paella bursting with shrimp, mussels, and calamari, cooked with saffron-infused rice for a rich Spanish flavor. A classic one-pan dish perfect for celebrations!

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🧄 Ingredients

• 2 cups bomba rice (or arborio rice)
• 4 cups seafood stock (warm)
• ½ tsp saffron threads (soaked in warm water)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tomatoes, grated or finely chopped
• ½ cup peas (optional)
• 8 large shrimp, peeled and deveined
• 8 mussels (cleaned)
• 6 calamari rings
• ½ cup olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped (for garnish)

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🍳 Instructions

1. Prepare the Base:

   • Heat olive oil in a large paella pan over medium heat.
   • Sauté onions, garlic, and bell pepper until soft and fragrant.

2. Add Tomatoes & Spices:

   • Stir in tomatoes, smoked paprika, and a pinch of salt.
   • Cook until the mixture thickens into a rich sofrito base.

3. Add Rice:

   • Stir in the rice and coat with the sofrito.
   • Add saffron water and pour in the warm seafood stock.
   • Simmer gently for 10 minutes without stirring.

4. Add Seafood:

   • Arrange shrimp, mussels, and calamari evenly over the rice.
   • Continue to cook uncovered for another 10–15 minutes until the rice absorbs all liquid.

5. Rest and Serve:

   • Turn off the heat and cover the pan with foil or a lid.
   • Let it rest for 5 minutes before serving.
   • Garnish with lemon wedges and parsley.

💡 Tip: The crispy rice layer at the bottom, called socarrat, is a prized feature of authentic paella.

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🍽️ Serving Suggestions

• Serve hot with Spanish green salad or garlic bread.
• Pair with Spanish sangria or white wine for a festive meal.
• Add aioli on the side for a creamy complement.

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🧊 Storage Tips

• Store leftover paella in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet over low heat.
• Avoid microwaving — it can dry out the rice and seafood.
• Not ideal for freezing, as seafood texture changes when thawed.

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❓ FAQs

Q1: What makes a paella authentic?
Authentic paella uses bomba rice, saffron, and is cooked in a wide, shallow pan to form the socarrat layer.

Q2: Can I use other seafood?
Yes! You can add clams, scallops, or white fish fillets — adjust cooking time to avoid overcooking.

Q3: What can I use instead of saffron?
Turmeric gives a similar color, though it lacks saffron’s unique aroma.

Q4: How can I make paella without a paella pan?
Use a wide, shallow skillet or cast-iron pan — just don’t overcrowd the rice.

Q5: Why should I not stir paella while cooking?
Stirring prevents the socarrat from forming — paella should cook undisturbed for the perfect crispy base.

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🥘 Similar Recipes You’ll Love

1. Spanish Garlic Shrimp (Gambas al Ajillo) – Juicy shrimp sautéed in olive oil and garlic.
2. Patatas Bravas – Crispy potatoes with spicy tomato sauce and aioli.
3. Spanish Fried Calamari – Lightly battered squid served with lemon and dipping sauce.
4. Gazpacho – Refreshing cold tomato soup from Andalusia.
5. Spanish Empanadas – Savory pastries filled with tuna or meat.