Description
Seafood Paella is a classic Spanish rice dish loaded with shrimp, mussels, calamari, and tender rice infused with saffron, smoked paprika, and aromatic vegetables. This colorful one-pan meal is perfect for gatherings or special occasions, delivering authentic Mediterranean flavors with a beautifully developed crust called socarrat.
Ingredients
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup diced tomatoes
Rice & Seasonings
- 2 cups short-grain paella rice or Arborio rice
- 1 tsp smoked paprika
- ¼ tsp saffron threads
- Salt and black pepper to taste
Seafood
- ½ lb large shrimp, peeled and deveined
- ½ lb mussels, cleaned
- ½ lb calamari rings
Liquids & Garnish
- 4 cups seafood stock
- 2 tbsp chopped parsley
- Lemon wedges for serving
Instructions
- Heat oil and sauté aromatics: Heat the olive oil in a large paella pan or wide skillet over medium heat. Sauté the diced onion and red bell pepper for 5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds to ensure it releases its aroma without burning.
- Toast the rice and spices: Add the rice, smoked paprika, and saffron threads to the pan. Stir well to coat the rice with oil and spices, allowing the rice to toast lightly for 1-2 minutes.
- Add liquids and tomatoes; simmer: Pour in the seafood stock and diced tomatoes. Bring the mixture to a gentle simmer over medium heat. Avoid stirring once simmering begins to promote the signature crust.
- Cook rice without stirring: Let the rice cook undisturbed for about 15 minutes, absorbing the stock fully and starting to develop a socarrat crust on the bottom.
- Add seafood and peas: Arrange the shrimp, mussels, calamari, and frozen peas over the partially cooked rice in an even layer. Continue cooking for another 10–12 minutes until the seafood is cooked through and the rice is tender.
- Rest: Remove the pan from heat and let the paella rest for 5 minutes. This allows flavors to settle and any remaining liquid to absorb.
- Garnish and serve: Sprinkle chopped parsley over the paella and serve with fresh lemon wedges for squeezing. Discard any mussels that remain closed after cooking.
Notes
- Avoid stirring once the stock is added to develop the traditional socarrat crust at the bottom of the pan.
- Discard any mussels that do not open after cooking to ensure safety.
- Use the freshest seafood possible for optimal flavor and texture.
- If you cannot find paella rice, Arborio rice is a suitable substitute.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
