Imagine the sun setting over a picturesque Spanish coastline, the sound of waves gently lapping against the shore, and the intoxicating aroma of saffron and seafood wafting through the air. That’s the magic of Spanish seafood paella—a dish that brings the vibrant flavors of Spain’s Mediterranean shores right to your table.
Whether you’re hosting a dinner party, celebrating a special occasion, or just craving something extraordinary, this iconic Spanish dish will make your meal unforgettable. With its tender seafood, fragrant saffron-infused rice, and bold Mediterranean flavors, paella is as much an experience as it is a meal.
Let’s dive into everything you need to know to create an authentic Spanish seafood paella in your own kitchen.
Why You’ll Love Spanish Seafood Paella
- Authentic Flavors: A dish steeped in tradition, bursting with rich and aromatic Mediterranean ingredients.
- Perfect for Entertaining: A show-stopping centerpiece for family dinners or special gatherings.
- A One-Pan Meal: All the ingredients come together in one pan, making cleanup a breeze.
- Customizable: You can adjust the seafood and spice levels to suit your preferences.
Ingredients for Spanish Seafood Paella
Here’s what you’ll need to create this delicious Spanish masterpiece:
| Ingredient | Quantity |
|---|---|
| Garlic | 3 cloves (minced) |
| Onion | ½ onion (diced) |
| Red bell pepper | ½ (diced) |
| Squid | 1 tube (cleaned) |
| Raw jumbo shrimp | 12 (peeled & deveined) |
| Fresh mussels | 8 (cleaned) |
| Extra virgin olive oil | ⅓ cup (80 ml) |
| Tomato sauce | ½ cup (112 grams) |
| Sweet smoked Spanish paprika | ½ tsp (1.3 grams) |
| Fish broth | 2 ½ cups (600 ml) |
| Saffron threads or powder | ¼ tsp (0.17 grams) |
| Uncooked round rice | 1 cup (200 grams) |
| Lemon wedges | 2 |
| Parsley | Handful (finely chopped) |
| Sea salt & black pepper | To taste |
How to Make Spanish Seafood Paella
1. Gather and Prepare Your Ingredients
Start by prepping all your ingredients to ensure smooth cooking:
- Mince the garlic, dice the onion, and chop the red bell pepper.
- Clean the squid and slice it into rings.
- Peel and devein the jumbo shrimp.
- Clean the mussels by scrubbing the shells and removing the beards.
2. Heat the Pan and Infuse the Flavors
- Heat ⅓ cup of extra virgin olive oil in a large, flat paella pan or skillet over medium heat.
- Add the minced garlic, diced onion, and red bell pepper. Sauté for 3-4 minutes until softened and fragrant.
3. Build the Base with Tomato Sauce and Spices
- Stir in ½ cup of tomato sauce and cook for 2 minutes.
- Add ½ tsp of sweet smoked Spanish paprika and mix it into the vegetables for a smoky depth of flavor.
4. Add the Seafood
- Add the squid rings to the pan and sauté for 2-3 minutes until slightly firm.
- Arrange the shrimp and mussels evenly in the pan, ensuring each piece has contact with the base.
5. Incorporate the Rice
- Pour in 1 cup of uncooked round rice, spreading it evenly across the pan without stirring.
- This helps create the classic crispy bottom layer, known as “socarrat,” that paella is famous for.
6. Infuse with Saffron and Broth
- Dissolve ¼ tsp of saffron threads in 2 ½ cups of warm fish broth.
- Slowly pour the saffron-infused broth into the pan, covering the rice and seafood evenly.
7. Simmer to Perfection
- Season with sea salt and black pepper to taste.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer uncovered for 15-20 minutes, allowing the rice to absorb the broth and cook through. Avoid stirring to maintain the texture.
8. Let It Rest
- Once the broth is fully absorbed and the rice is tender, remove the pan from the heat.
- Cover the paella with a clean kitchen towel and let it rest for 5 minutes.
9. Garnish and Serve
- Sprinkle freshly chopped parsley over the paella for a pop of color and flavor.
- Serve with lemon wedges on the side for a zesty finish.
Tips for the Best Spanish Seafood Paella
- Use Authentic Ingredients: Saffron and smoked paprika are essential for the authentic Spanish flavor.
- Choose the Right Rice: Use short-grain rice like bomba or Calasparra, which absorbs liquid without becoming mushy.
- Don’t Overcrowd: Avoid adding too much seafood or rice, which can prevent even cooking.
- Get the Socarrat: Let the paella cook undisturbed toward the end to develop the crispy bottom layer.
- Fresh Seafood is Key: Always use the freshest seafood available for the best flavor.
Nutritional Information
Here’s an approximate breakdown of the nutritional value per serving (serves 4):
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 28g |
| Carbohydrates | 40g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 800mg |
Make-Ahead and Storage Instructions
Make-Ahead Tips
- You can prepare the garlic, onion, and red bell pepper in advance by chopping them and storing them in airtight containers in the refrigerator.
- Dissolve the saffron in the fish broth ahead of time and refrigerate until ready to use.
Storage
- Store leftover paella in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the paella in a skillet over medium heat with a splash of fish broth to revive its texture.
Creative Variations of Seafood Paella
- Mixed Paella: Add chicken and chorizo for a heartier variation.
- Vegetarian Paella: Replace the seafood with artichokes, green beans, and mushrooms.
- Spicy Paella: Add chili flakes or a splash of hot sauce for a spicy kick.
FAQs About Spanish Seafood Paella
1. What is the best type of pan for paella?
A wide, flat paella pan is ideal for even cooking and achieving the crispy bottom layer, but a large skillet can also work.
2. Can I use chicken broth instead of fish broth?
Yes, but fish broth adds a richer, more authentic flavor to the dish.
3. Can I make paella without saffron?
Saffron is a key ingredient for its distinct aroma and golden color. If unavailable, use turmeric as a substitute, though the flavor will differ.
4. How do I clean mussels?
Scrub the shells under cold water and remove the beards by pulling them away from the hinge of the shell.
5. Can I freeze leftover paella?
While paella is best enjoyed fresh, you can freeze it in an airtight container for up to 1 month. Reheat gently on the stovetop.
6. What can I serve with paella?
Pair paella with a crisp green salad, crusty bread, or a glass of chilled white wine for a complete meal.
Your Culinary Adventure Awaits
Cooking Spanish seafood paella is more than just making dinner—it’s about creating a vibrant, flavorful experience that brings a taste of Spain to your home. With its saffron-infused rice, tender seafood, and bold Mediterranean spices, this dish is sure to impress your family and guests alike.
So what are you waiting for? Gather your ingredients, roll up your sleeves, and dive into the art of paella-making. You’ll love the sense of accomplishment and, of course, the incredible flavors of this iconic Spanish dish!
Spanish Seafood Paella: A Taste of Coastal Spain
Ingredients
Seafood Paella Base
- 3 cloves garlic minced
- ½ onion diced
- ½ red bell pepper diced
- 1 tube squid cleaned and sliced into rings
- 12 raw jumbo shrimp peeled and deveined
- 8 fresh mussels cleaned
- ⅓ cup extra virgin olive oil 80 ml
- ½ cup tomato sauce 112 grams
- ½ tsp sweet smoked Spanish paprika 1.3 grams
- 2 ½ cups fish broth 600 ml
- ¼ tsp saffron threads or powder 0.17 grams
- 1 cup uncooked round rice 200 grams
- 2 lemon wedges
- Handful of parsley finely chopped
- Sea salt & black pepper to taste
Instructions
- Prepare the Ingredients: Mince the garlic, dice the onion and red bell pepper, clean and slice the squid, peel and devein the shrimp, and clean the mussels.
- Cook the Base: Heat olive oil in a large skillet or paella pan over medium heat. Sauté the garlic, onion, and red bell pepper for 3-4 minutes.
- Add Tomato Sauce and Spices: Stir in the tomato sauce and smoked paprika, cooking for 2 minutes to develop the flavors.
- Cook the Seafood: Add the squid to the pan and sauté for 2-3 minutes. Arrange the shrimp and mussels evenly in the pan.
- Add the Rice: Sprinkle the uncooked rice evenly over the pan without stirring.
- Infuse with Broth and Saffron: Dissolve saffron in warm fish broth and pour evenly over the rice and seafood. Season with sea salt and black pepper.
- Simmer: Bring to a gentle boil, then reduce to low heat. Simmer uncovered for 15-20 minutes until the rice absorbs the broth.
- Rest and Serve: Remove from heat, cover with a clean towel, and let the paella rest for 5 minutes. Garnish with parsley and serve with lemon wedges.