Classic Seafood Paella Recipe

Introduction to Seafood Paella

Paella is one of Spain’s most beloved rice dishes, with origins rooted in both Roman and Arabic cooking traditions. The name “paella” may come from the Arabic word baquia, meaning “leftovers,” because farm workers in Valencia used whatever ingredients they had on hand to make the dish. Over time, many regional variations emerged, with seafood paella becoming one of the most popular versions around the world.

What Is Paella?

Paella is a signature dish of Valencian cuisine. It’s made with short-grain Spanish rice—typically Bomba or Calasparra—which absorbs liquid exceptionally well. The rice is combined with seafood such as squid, prawns, and mussels, along with vegetables, herbs, and spices.

A Brief History

Paella began as a simple meal prepared by Valencia’s farm workers using leftover food. Today, it has become a symbol of Spanish culinary identity. Every region of Spain has its own version, each with unique flavors and ingredients.

Cultural Significance

Paella holds an important place in Spanish culture. It’s often served in a large pan as the centerpiece of family gatherings, celebrations, and restaurant meals. Sharing paella brings people together, reflecting Spain’s warm and communal food traditions.

Ingredients for Seafood Paella

A great seafood paella starts with fresh, high-quality ingredients. Each component adds texture, aroma, and flavor that make the dish unforgettable.

Key Seafood

Traditional seafood paella usually includes:

500g (1 lb) shrimp

250g (½ lb) calamari

250g (½ lb) mussels

You can also add clams, crab, lobster, scallops, or firm white fish like cod or haddock.

Essential Pantry Ingredients

Short-grain Spanish rice (Bomba, Calasparra, or Arborio)

High-quality saffron threads for color and aroma

Smoked paprika for depth

Olive oil, ideally Spanish

Onions, garlic, and chopped tomatoes for the base

Optional Add-Ins

Customize your paella with extras like Spanish chorizo, chicken, scallops, or langoustines. Garnishes such as lemon wedges, parsley, or aioli also enhance the final dish.

The key to outstanding paella is using the freshest possible seafood and spices.

Equipment and Tools

A traditional paella pan is ideal, but a large, wide skillet works well. The dish is meant to be cooked and served in one pan.

Recommended Cookware

A cast-iron pan works beautifully because it distributes heat evenly and helps create a crispy bottom layer.

Helpful Cooking Techniques

Start with a flavorful base by sautéing onions, peppers, and garlic.

Add seafood and rice in stages to avoid overcooking.

Avoid stirring once the rice is added—this helps form the crispy socarrat.

Useful Utensils

A sharp knife for prepping seafood

A wooden spoon for stirring the sofrito

Tongs for arranging the seafood

Preparing the Broth

The broth is one of the most important components of paella. You can use store-bought stock, but homemade broth allows better control of flavor.

Choosing the Broth

A mix of chicken broth and clam juice gives a balanced, savory base. You can also make seafood stock with shrimp shells and fish bones for extra depth.

How to Make the Broth

Combine chicken broth and clam juice in a pot.

Add saffron threads for color and aroma.

Pour in a splash of white wine.

Simmer with bay leaves, peppercorns, and aromatics for 30 minutes.

Strain through a fine sieve for a clear, flavorful broth.

Tips for Flavorful Broth

Saffron: Key to the color and aroma.

Seafood Stock: Intensifies the ocean flavor.

Aromatics: Bay leaves, peppercorns, and herbs deepen the taste.

The Importance of Saffron

Saffron is essential for authentic paella. It’s the world’s most expensive spice due to the labor required to harvest it, but its floral, earthy flavor and golden color are irreplaceable.

Saffron’s Flavor

It’s delicate, slightly sweet, slightly bitter, and unmistakably aromatic. It transforms both the flavor and appearance of seafood paella.

Alternatives

Turmeric can mimic the yellow color but not the flavor. A mix of paprika and turmeric is a budget-friendly option, but nothing fully replicates real saffron.

Cooking the Sofrito

Sofrito—the mixture of onions, garlic, tomatoes, and bell peppers—is the flavor foundation of paella.

Ingredients

2 tbsp olive oil

1 large onion, finely chopped

4 garlic cloves, minced

2 ripe tomatoes, grated

1 red bell pepper, chopped

1 tsp smoked paprika

Salt and pepper

Method

Sauté the onion in olive oil until translucent.

Add garlic and cook until fragrant.

Add grated tomatoes and simmer 10–15 minutes.

Stir in bell pepper and paprika. Cook until soft and well combined.

Why Sofrito Matters

It builds the rich, aromatic base that gives paella its signature depth of flavor.

Layering the Flavors

Paella is all about cooking in stages so each ingredient adds its own flavor to the dish.

Starting with the Seafood

Sear shrimp and squid first—their juices flavor the oil, which enriches the entire dish.

Adding the Rice and Broth

Stir the rice into the sofrito so it absorbs the flavor. Add the hot broth, bring to a boil, then lower to a simmer.

Timing the Ingredients

Add mussels and clams first—they take longest to cook.

Add shrimp and calamari later to avoid overcooking.

Don’t stir once the broth goes in. This helps form the socarrat.

Let the paella rest off the heat so the flavors settle.

Tips for Perfect Paella

Use the correct liquid-to-rice ratio—Bomba rice absorbs more liquid than standard rice.

Don’t overcrowd the pan; the rice needs space to cook evenly.

For crisp socarrat, raise the heat briefly at the end.

Never stir once the rice is added—only gently shake the pan.

Serving and Garnishing

Serve paella directly from the pan for a rustic, authentic presentation. Place the pan in the center of the table and let guests serve themselves.

Garnish Ideas

Lemon wedges for brightness

Chopped parsley

Roasted red pepper strips

Extra grilled shrimp

Saffron aioli or picada

Suggested Pairings

Side Dish Beverage Pairing

Crusty bread Albariño white wine

Green salad with vinaigrette Tempranillo red wine

Conclusion

Enjoying seafood paella is like taking a culinary trip to Spain. It’s more than just a meal—it’s a celebration of tradition, community, and bold Mediterranean flavors.

Tradition in Every Bite

Paella honors centuries of Spanish cooking. Whether you’re new to it or experienced, each batch is a tribute to the cooks who perfected it over generations.

Adding Your Own Twist

Feel free to personalize your paella with your favorite seafood or spices while keeping the dish’s core principles intact.

Final Thoughts

Paella is about the process as much as the result. Enjoy the ritual of cooking it and share it with others. It’s a dish that brings people together and creates unforgettable moments.