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| Make a flavorful Spanish seafood paella with shrimp, mussels, clams, and rice. Simple, aromatic, and perfect for dinner. |
🌟 Introduction
Seafood Paella is a festive and colorful Spanish dish combining saffron-infused rice with fresh shrimp, mussels, clams, and squid. Cooked in a single pan, this recipe is ideal for impressing guests or enjoying a vibrant family meal at home. The flavors develop beautifully without being complicated — it’s a true Mediterranean delight.
⏱️ Time Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
đź“ť Ingredients
Fresh parsley, chopped (optional)
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 large red bell pepper, diced
2 medium tomatoes, grated (or 1/2 cup crushed tomatoes)
1 tsp smoked paprika
1/4 tsp saffron threads, soaked in 2 tbsp warm water
1 cup (200g) paella rice (Bomba or Arborio)
3 cups (750ml) fish or chicken stock, warmed
1/2 lb (250g) shrimp, peeled and deveined
1/2 lb (250g) mussels, cleaned
1/2 lb (250g) clams, cleaned
1/2 cup (100g) squid rings
1/2 cup frozen peas
Salt and pepper to taste
Lemon wedges for serving
👨‍🍳 Instructions
1. Prepare the base:
Heat olive oil in a large paella pan (or a wide, shallow skillet) over medium heat. Add the onion, garlic, and red bell pepper. Cook until soft, about 5 minutes.
2. Build the flavors:
Stir in the grated tomatoes, smoked paprika, and soaked saffron (including the water). Let it cook for 3-4 minutes until the mixture thickens.
3. Add the rice:
Add the paella rice to the pan and stir it into the tomato mixture for 2 minutes to coat it well.
4. Pour the stock:
Gradually add the warmed fish or chicken stock. Bring it to a boil, then reduce the heat to medium-low. Do not stir the rice once the stock is added, as this helps create the traditional crispy base.
5. Cook the seafood:
After 10 minutes of simmering, arrange the shrimp, mussels, clams, and squid on top of the rice. Push them slightly into the mixture. Add the peas. Cover the pan with foil or a lid and cook for another 10-12 minutes, until the seafood is cooked and the mussels and clams have opened.
6. Let it rest:
Turn off the heat and let the paella rest for 5 minutes, uncovered.
7. Serve and enjoy:
Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.
đź’ˇ Tips & Notes
- Use Bomba rice if available — it holds liquid well without becoming mushy.
- You can substitute seafood with chicken or chorizo for variety.
- A touch of smoked paprika adds deep, authentic flavor.
đź”— Learn More
Curious about traditional Spanish paella? Discover its history here.