For a deeper flavor, use homemade fish stock. If using store-bought, opt for a low-sodium variety. Bomba rice is ideal for paella as it absorbs liquid well without becoming mushy. If unavailable, use other short-grain rice. Don't stir the paella once the rice is added and simmering. This helps develop the socarrat, the crispy crust on the bottom. Feel free to customize the seafood based on your preferences and availability. Clams, scallops, or lobster can be added. For an extra touch of flavor, add a splash of dry white wine to the pan after sautéing the aromatics.
Seafood Paella
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING10 People
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VIEWS15
Embark on a culinary journey to the sun-kissed shores of Spain with this vibrant Seafood Paella. A symphony of oceanic flavors, brimming with succulent shellfish, tender chicken, and aromatic saffron-infused rice – a true feast for the senses!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol72 mg
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Fiber2 g
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Protein23 g
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Saturated Fat1 g
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Sodium84 mg
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Sugar1 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Seafood: In a large pot, bring lightly salted water to a boil. Add the mussels and cook until they open (3-5 minutes). Remove mussels, reserving the liquid. Discard any unopened mussels. In the same liquid, poach the shrimp and squid until just opaque (2-3 minutes). Remove and set aside, reserving the cooking liquid. (Total time: ~10 minutes)
02
StepSear the Chicken: Heat olive oil in a large paella pan or skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides (5-7 minutes). Remove chicken from the pan and set aside.
03
StepSauté the Aromatics: Add the garlic and red bell pepper to the pan and cook until softened and fragrant (3-4 minutes). Stir in the diced tomatoes and cook for another 2-3 minutes, until they begin to break down.
04
StepBuild the Paella: Stir in the rice, saffron, and paprika. Cook for 1 minute, stirring constantly, to toast the rice and release its aromas. (Total time: ~6-8 minutes)
05
StepAdd the Broth and Simmer: Pour in the reserved seafood cooking liquid and enough fish stock to reach a 3:1 liquid-to-rice ratio (approximately 6 cups total). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice has absorbed most of the liquid and is tender.
06
StepArrange and Finish: Gently stir in the frozen peas. Arrange the cooked chicken, shrimp, squid, and mussels artfully over the rice. Cover and let steam for 5 minutes to heat through. (Total time: ~25 minutes)
07
StepServe: Serve immediately, garnished with fresh parsley or lemon wedges, if desired.
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RECIPE REVIEWS
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Please Rate
Allene Moen
Jun 9, 2025This recipe is fantastic! The saffron aroma filled my kitchen, and the taste was incredible. My family loved it!
Karine Bauch
May 22, 2025Paella is always one of my favorite food. I have tried this recipe and it taste so amazing!! I love it!!!
Maymie Maggioharber
May 9, 2025The timing was perfect, and the instructions were clear. I especially appreciated the tip about not stirring the rice. My socarrat was amazing!
Bernadette Kautzer
May 6, 2025I was intimidated to make paella, but this recipe made it so easy to follow. The tips were really helpful, and the result was restaurant-quality!
Emelie Buckridge
May 3, 2025I substituted chicken with chorizo, and it was delicious!!