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Spanish Seafood Paella

A flavorful Spanish rice dish with seafood, saffron, and spices, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

For the paella
  • 2 cups Bomba or Calasparra rice These rice types absorb flavor without becoming mushy.
  • 4 cups warm seafood stock Keep the stock warm for even cooking.
  • 1 teaspoon saffron threads Gives the rice its signature flavor and color.
  • 1 tablespoon smoked paprika Adds depth and flavor.
  • 8 oz shrimp Peeled and deveined.
  • 8 oz mussels Cleaned and debearded.
  • 8 oz clams Cleaned.
  • 1 cup sliced bell pepper For added flavor and color.
  • 1 medium onion Chopped.
  • 3 cloves garlic Minced.
  • 2 tablespoons olive oil For cooking.
  • 1 lemon cut into wedges For serving.
  • 1 bowl seafood garlic butter dip Optional, for serving.

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat.
  2. Sauté chopped onion, garlic, and bell pepper until softened.
  3. Add the rice, saffron, and smoked paprika, stirring to coat the rice.
  4. Pour in the warm seafood stock and bring to a gentle simmer, avoiding stirring.
Cooking
  1. Add shrimp, mussels, and clams evenly on top of the rice.
  2. Cover the skillet and allow to simmer for about 20 minutes until the rice is tender and most liquid is absorbed.
  3. Increase the heat slightly for the last few minutes to create a crispy socarrat at the bottom.
Serving
  1. Let the paella rest for about 5 minutes after cooking.
  2. Serve with lemon wedges and a bowl of seafood garlic butter dip.

Notes

Ensure not to stir the rice once the stock is added, as this allows for even cooking and helps develop the socarrat. Fresh seafood is preferred, but frozen can be used if thawed properly.