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Spanish Seafood Paella

A vibrant and flavorful traditional Spanish rice dish packed with seafood and infused with saffron, perfect for sharing with friends and family.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon Olive oil
  • 1 medium Onion, finely chopped
  • 3-4 cloves Garlic, minced
  • 1 teaspoon Sweet smoked paprika
  • 1 pinch Red pepper flakes, optional For added heat
  • 1 large Tomato, grated or crushed For flavor base
For the rice
  • 1 cup Bomba or Calasparra rice Or 1 cup other short-grain rice
  • 3 cups Warm seafood or chicken stock Plus more as needed
  • 1 good pinch Saffron threads, soaked in warm stock For flavor and color
For the seafood
  • 12-16 large Shrimp, peeled and deveined Tails on if desired
  • 12 pieces Mussels or clams, cleaned
  • 1 small Squid, optional Or 6 to 8 ounces calamari rings
  • 6-8 ounces Firm white fish, cut into chunks, optional
For seasoning and serving
  • Salt and black pepper To taste
  • Lemon wedges For serving
  • Chopped parsley For serving

Method
 

Preparation
  1. Heat the pan: Add olive oil to a wide skillet over medium heat. Sauté onion with a pinch of salt until softened.
  2. Stir in garlic, paprika, and red pepper flakes (if using) for about 1 minute.
  3. Add the crushed tomato and cook until slightly thickened.
  4. Add the rice and stir to coat with the mixture for about 1 minute.
  5. Pour in warm stock and saffron, season with salt and pepper, and gently shake the pan to distribute the rice.
Cooking
  1. Simmer: Let it bubble gently without stirring. Adjust heat if the liquid evaporates too fast.
  2. When the rice is halfway cooked, nestle in the seafood, ensuring they are embedded in the rice.
  3. Once most of the liquid is absorbed and rice is tender, raise the heat for 60-90 seconds to create socarrat.
Finishing Touches
  1. Turn off the heat and cover the pan with a clean towel for 5 minutes.
  2. Sprinkle with chopped parsley and serve with lemon wedges.

Notes

Serve with a small bowl of seafood garlic butter dip for added flavor.