Healthy Seafood Paella

Traditional, Flavorful & Easy to Make Seafood Paella Recipe

There’s something undeniably magical about a perfectly prepared seafood paella – that moment when you bring the vibrant saffron-infused rice to the table, studded with succulent shrimp, tender calamari, and briny mussels. The colors alone are enough to make your mouth water! This traditional Spanish dish might seem intimidating at first glance, but I promise you’re just a few simple steps away from creating this restaurant-worthy masterpiece right in your own kitchen.

Did you know that authentic paella is traditionally cooked outdoors over an open flame? While we’ve adapted this recipe for modern home kitchens, we’ve kept all the rich flavors and techniques that make seafood paella a beloved dish across Spain and around the world. What makes this paella truly special is how it transforms simple ingredients into something extraordinary through the magical alchemy of cooking.

Whether you’re planning a special date night, entertaining guests, or simply wanting to elevate your weeknight dinner routine, this seafood paella delivers impressive results without hours of complicated preparation. My family requests this dish at least once a month, and I love watching their faces light up when I bring the paella pan to the table.

If you’ve enjoyed my Easy Mediterranean Fish Stew recipe, you’ll absolutely adore this seafood paella. Both celebrate the bounty of the sea, but paella brings its own unique Spanish flair to the table. Ready to transport your taste buds to the sunny shores of Valencia? Let’s dive in!

What is Seafood Paella?

Ever wondered what makes a paella a paella and not just “fancy rice with stuff in it”? Well, my friend, you’re about to find out! Seafood paella (pronounced pie-AY-ya) is Spain’s most iconic dish, originating from the Valencia region where rice cultivation has been an art form for centuries. The name “paella” actually refers to the wide, shallow pan it’s traditionally cooked in – talk about a dish that carries its kitchen equipment in its name!

My mother-in-law always jokes that she won over her husband with her paella recipe, proving that old saying: “the way to a man’s heart is through his stomach” – especially when that stomach is filled with saffron-scented rice and fresh seafood! While traditional Valencian paella features rabbit and snails (yes, really!), our seafood version showcases the Mediterranean’s finest ocean treasures. Why not bring a taste of Spanish sunshine to your table tonight?

Why You’ll Love This Seafood Paella:

When it comes to seafood paella, there’s so much to fall in love with! First and foremost, it’s the perfect showcase for fresh seafood – plump shrimp, delicate white fish, tender calamari, and briny mussels all nestled in that gorgeous golden rice. The colors alone will make your heart sing before you even take your first bite. Each spoonful delivers a harmonious blend of flavors: the distinctive floral notes of saffron, the slight smokiness from the paprika, and the natural sweetness of the seafood.

Making seafood paella at home saves you a small fortune compared to ordering it at a restaurant. For what you’d pay for a single restaurant serving, you can create an entire pan that feeds 4-6 people lavishly. Plus, you control the quality and quantity of the seafood, ensuring you get exactly what you love most.

What truly elevates this dish are the authentic finishing touches – a squeeze of fresh lemon juice, a sprinkle of vibrant parsley, and those caramelized rice bits at the bottom of the pan (called socarrat) that Spaniards fight over! If you’ve tried my Spanish Garlic Shrimp recipe, you’ll recognize similar flavor profiles, but paella brings everything together in one magnificent, shareable dish. Why not gather your loved ones this weekend and create memories around a steaming pan of homemade seafood paella?

How to Make Seafood Paella:

Quick Overview

This seafood paella is the perfect combination of impressive and accessible. While it looks like something from a high-end Spanish restaurant, it’s actually straightforward to prepare with readily available ingredients. The rich, saffron-infused rice develops incredible depth of flavor as it simmers, absorbing the essence of the seafood and aromatic vegetables. From start to finish, you’ll spend about 15 minutes on prep and 30 minutes on cooking, making this an achievable weekend dinner or special occasion dish that won’t keep you trapped in the kitchen all day.

Key Ingredients for Seafood Paella:

• 2 cups short-grain rice (preferably Bomba or Arborio)
• 1 teaspoon saffron threads
• 4 cups fish or seafood stock
• ¼ cup olive oil
• 1 large onion, finely diced
• 1 red bell pepper, sliced
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes, drained
• ½ pound medium shrimp, peeled and deveined
• ½ pound calamari rings
• 1 pound mussels, cleaned
• ½ pound firm white fish (like cod or halibut), cut into 1-inch pieces
• 1 cup frozen peas
• 1 lemon, cut into wedges
• ¼ cup fresh parsley, chopped
• Salt and black pepper to taste

Step-by-Step Instructions:

1. Prepare the saffron infusion: In a small bowl, crush the saffron threads between your fingers and add ¼ cup of warm (not hot) stock. Let it steep for 15 minutes to release its color and flavor.
2. Heat your paella pan or large skillet: Place your pan over medium-high heat and add the olive oil. Once hot, add the diced onion and sliced red pepper. Cook for about 5 minutes until they start to soften.
3. Add aromatics: Stir in the minced garlic and cook for another minute until fragrant. Add the smoked paprika and stir quickly to coat the vegetables, being careful not to burn the spices.
4. Incorporate the tomatoes: Add the drained diced tomatoes and cook for about 5 minutes, stirring occasionally, until the mixture thickens slightly and the excess liquid evaporates.
5. Add the rice: Stir in the rice, coating it thoroughly with the vegetable mixture. Cook for 1-2 minutes, allowing the rice to lightly toast.
6. Pour in the liquid: Add the saffron-infused stock and the remaining stock. Season with salt and pepper. Stir once to distribute the ingredients evenly, then resist the urge to stir again (this is key for authentic paella).
7. Simmer the rice: Reduce the heat to medium-low and simmer uncovered for about 15 minutes, until the rice has absorbed most of the liquid but is still slightly firm.
8. Add the seafood: Arrange the fish pieces over the rice first, followed by the shrimp, calamari, and finally, press the mussels into the rice with their hinges down so they’ll open facing upward.
9. Finish cooking: Scatter the frozen peas over the top, then cover the pan with foil or a lid and cook for another 10 minutes, until the mussels have opened, the seafood is cooked through, and the rice is tender.
10. Rest and garnish: Remove from heat and let the paella rest, covered, for 5 minutes. Before serving, discard any mussels that have not opened, garnish with chopped parsley and lemon wedges.

What to Serve Seafood Paella With:

Seafood paella is essentially a complete meal in itself, but a few complementary items can enhance your dining experience. Start with a light, refreshing Spanish-style gazpacho or a simple green salad dressed with olive oil and sherry vinegar to cleanse the palate.

Crusty bread is essential for sopping up the flavorful juices, and some marinated olives make a perfect nibble before the main event. If you’re hosting a more elaborate Spanish-themed dinner, consider serving small plates of garlic shrimp, Manchego cheese with membrillo (quince paste), or pan con tomate (bread rubbed with garlic and tomato) as appetizers before bringing out your showstopping paella.

Top Tips for Perfecting Seafood Paella:

1. Use the right rice: Bomba rice is traditional and ideal because it absorbs liquid without becoming mushy. Arborio Rice (risotto rice) makes a good substitute if you can’t find Bomba.
2. Don’t skimp on saffron: Yes, it’s expensive, but there’s no substitute for saffron’s distinctive flavor and gorgeous golden color. A little goes a long way, and it’s what gives authentic paella its character.
3. Embrace the socarrat: That slightly caramelized layer of rice at the bottom of the pan is considered the crown jewel of paella. To achieve it, increase the heat slightly for the last 1-2 minutes of cooking until you hear a gentle crackling sound (but be careful not to burn it).
4. Arrange for presentation: Place seafood decoratively on top of the rice in a pattern that will look beautiful when served. The visual appeal is part of paella’s charm.
5. Seafood substitutions: Feel free to customize based on what’s fresh and available. Clams can replace or supplement mussels, scallops can stand in for fish, and crayfish or lobster tails make luxurious additions for special occasions.
6. Add seafood at different times: If you’re using larger prawns or lobster pieces, add them earlier than the smaller seafood items to ensure everything finishes cooking at the same time.
7. Never stir after adding stock: Unlike risotto, paella should not be stirred once the cooking begins. This helps develop that coveted socarrat and ensures the rice cooks evenly.

Storing and Reheating Tips:

Seafood paella is best enjoyed fresh from the pan, but leftovers can still be delicious when properly handled. Store any remaining paella in an airtight container in the refrigerator for up to 2 days. The rice will absorb more flavor as it sits, but the seafood texture might suffer slightly upon reheating.

For best results when reheating, sprinkle the paella with a few tablespoons of water or stock to restore moisture, cover loosely with microwave-safe wrap, and heat in 30-second intervals until just warmed through. Alternatively, reheat in a skillet over medium-low heat with a splash of olive oil, gently turning the paella to warm it evenly.

I don’t recommend freezing seafood paella, as the texture of both the rice and seafood significantly deteriorates when thawed. If you want to prepare components ahead of time, you can make the vegetable base a day in advance and refrigerate it, then continue with adding the rice and seafood when you’re ready to serve. This cuts down on day-of preparation while still ensuring the freshest flavor and texture for your magnificent seafood paella.