There’s something magical about a well-made paella—its vibrant colors and rich, aromatic flavors immediately take me back to the sun-soaked streets of Valencia. I still remember my first encounter with this iconic dish while traveling through Spain with my family a few summers ago. We had just spent a long, warm day exploring the cobblestone streets and historic buildings, and our stomachs were rumbling as we wandered into a little seaside restaurant that boasted of the “best paella in town.”
The owner, a charismatic older man with a thick Spanish accent, welcomed us like we were old friends and insisted that we try their seafood paella, made from the freshest catch of the day. We sat by the water, watching the boats bobbing in the harbor as we waited. The sizzle of the paella pan, combined with the unmistakable aroma of saffron and garlic, made our anticipation even greater.
When the paella finally arrived, it was a sight to behold—mussels, shrimp, and squid nestled in a bed of golden, saffron-infused rice. As I took my first bite, I was transported by the perfect combination of flavors: the sweetness of the seafood, the smokiness of the paprika, and the slight tang of fresh lemon juice. The rice had absorbed all the rich flavors of the broth, and the crispy bottom layer, or socarrat, added a delightful texture.
Since that memorable trip, I’ve worked hard to recreate that experience at home, and this seafood paella recipe brings me right back to that little seaside restaurant. While it takes a bit of time and patience to perfect, the end result is always worth it. Whether I’m making it for a small family dinner or a gathering with friends, it never fails to impress, and it always sparks a story about our time in Spain. Every time I make it, I’m reminded that food, like travel, has a way of connecting us to different places and moments in time.
How to Make Seafood Paella
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Ingredients
- 3 cloves garlic, roughly chopped
- 1/2 onion, finely diced
- 1/2 red bell pepper, chopped
- 1 cleaned squid tube, cut into small squares
- 12 large raw shrimp, peeled and deveined
- 8 fresh mussels, cleaned
- 1/3 cup extra virgin olive oil (80 ml)
- 1/2 cup tomato sauce (112 grams)
- 1/2 tsp sweet smoked Spanish paprika (1.3 grams)
- 2 1/2 cups fish broth (600 ml)
- 1/4 tsp saffron threads or powder (0.17 grams)
- 1 cup uncooked round rice (200 grams)
- 2 lemon wedges
- Handful of finely chopped parsley
- Sea salt and black pepper to taste
Directions
- Heat olive oil in a paella pan over medium-high heat. Season the oil with sea salt after 1 minute. Add the squid pieces, stir well, and cook for about 2 minutes. Remove and set aside.
- In the same pan, sauté the chopped onion and garlic for 1 minute. Add the bell pepper and cook, stirring occasionally, for another 3 minutes.
- Mix in the tomato sauce and sprinkle the smoked paprika, sea salt, and black pepper. Let it simmer for about 2 minutes until thickened.
- Return the squid to the pan, stir to combine, then pour in the fish broth and add the saffron. Stir well and bring the mixture to a boil.
- Once boiling, add the round rice, spreading it evenly across the pan. After 5 to 6 minutes of cooking, add the shrimp and mussels.
- Lower the heat to medium and let the paella simmer until the rice absorbs the broth, about 10 minutes. To achieve a crispy bottom (socarrat), increase the heat for 1 to 2 minutes before removing from heat.
- Cover the paella, let it rest for 5 minutes, then uncover. Garnish with lemon wedges and chopped parsley before serving.
Storing Suggestion
Store leftover paella in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water and warm over low heat to prevent the rice from drying out.
Cooking Tips
For a more intense flavor, lightly toast the saffron before adding it to the broth. You can also use smoked paprika for a deeper smoky flavor or add a bit of chili powder for heat.
Serving Suggestions
Serve the paella with a fresh side salad or crusty bread to soak up the flavorful broth. A crisp white wine pairs well with the seafood flavors in this dish.
Ingredient Substitutions
If you don’t have saffron, turmeric can be used for a similar color, though the flavor will be different. If you can’t find fresh mussels, use clams or even more shrimp as a substitute.
Seasonal Variations
In summer, add fresh tomatoes or peas for a touch of sweetness. In winter, you can incorporate seasonal vegetables like artichokes or root vegetables for a heartier version.
Allergen Information
This recipe contains shellfish. For those with shellfish allergies, omit the shrimp and mussels and replace them with squid or a non-shellfish protein like chicken or tofu.
FAQ:
What type of rice is best for paella?
Round, short-grain rice like Bomba or Calasparra is best for paella as it absorbs the broth well without becoming mushy.
Can I make this dish ahead of time?
Paella is best enjoyed fresh, but you can prep the ingredients in advance. Assemble and cook it just before serving for the best texture and flavor.
What can I use instead of fish broth?
Chicken broth is a good alternative if you don’t have fish broth. You can also use vegetable broth for a lighter flavor.
Can I cook paella without a paella pan?
Yes, you can use a wide, shallow skillet as a substitute. Just make sure it has enough surface area to spread the rice thinly and cook evenly.
How do I get the perfect crispy bottom (socarrat)?
To achieve the socarrat, increase the heat for the last couple of minutes of cooking and let the rice caramelize without stirring.
Can I freeze leftover paella?
While it’s possible to freeze paella, the texture of the rice may change upon reheating. It’s best consumed fresh or refrigerated for up to 2 days.
Seafood Paella
Ingredients
- 3 cloves garlic
- 1/2 onion
- 1/2 red bell pepper
- 1 cleaned squid tube
- 12 large raw shrimp peeled & deveined
- 8 fresh mussels cleaned
- 1/3 cup extra virgin olive oil 80 ml
- 1/2 cup tomato sauce 112 grams
- 1/2 tsp sweet smoked Spanish paprika 1.30 grams
- 2 1/2 cups fish broth 600 ml
- 1/4 tsp saffron threads or powder .17 grams
- 1 cup uncooked round rice 200 grams
- 2 lemon wedges
- a handful of finely chopped parsley
- sea salt & black pepper
Instructions
- Roughly chop the garlic cloves, finely dice the onion, chop the red bell pepper, and cut the cleaned squid tube into small squares.
- Heat a paella pan over medium-high heat and pour in the olive oil. Season the oil with sea salt after 1 minute. Add the squid, stir to coat, and cook for 1 1/2 to 2 minutes. Remove the squid and set it aside. In the same pan, sauté the diced onion and chopped garlic in the oil. After 1 minute, add the chopped bell pepper and continue cooking, stirring occasionally.
- After 3 minutes, mix in the tomato sauce and season with the sweet smoked paprika, sea salt, and black pepper. Cook for 2 minutes until the tomato sauce thickens. Return the squid to the pan and stir to combine. Add the fish broth and saffron.
- Once the broth reaches a boil, add the round rice, stirring to distribute evenly. After 5 to 6 minutes, add the shrimp and cleaned mussels. Cook for an additional 5 minutes, then reduce the heat to low-medium and let the paella simmer until the rice absorbs all the broth. Increase the heat to medium-high for 1 to 2 minutes to achieve a crispy bottom layer (socarrat). Remove from heat and cover.
- Let the paella rest for 5 minutes, then uncover, and garnish with lemon wedges and chopped parsley. Enjoy! 🌟
