There’s something magical about instantly feeling transported to the sunny coasts of Spain with just one bite of a dish. Seafood Paella is a feast for both the eyes and the palate—a vibrant, golden rice dish brimming with seafood, vegetables, and love. Inspired by my travels to Valencia and my obsession with bold, soul-soothing flavors, this recipe is simpler than you think to recreate at home. Bonus? It’s a one-pan wonder, making cleanup as delightful as the meal itself.
If you’re ready to wow your family or impress your dinner guests, Seafood Paella is about to become your new go-to dish!
### **Why You’ll Love This Recipe**
– **One-Pan Wonder**: All the flavors come together in one skillet, making it perfect for both weeknights and special occasions.
– **Packed with Flavor**: The smokiness of paprika, the zesty brightness of saffron, and the briny sweetness from all that glorious seafood!
– **Customizable**: You can swap out ingredients to suit your taste or what you have on hand.
– **Visually Stunning**: It’s as beautiful to look at as it is to eat, with a pop of vibrant colors and textures.
### **Ingredients Breakdown**
#### **Essentials**
1. **Bomba Rice or Arborio Rice**: Bomba rice is the classic choice for authentic paella because it absorbs flavors beautifully. Arborio or short-grain rice works as a great substitute.
2. **Seafood Medley**: Shrimp, mussels, calamari, and clams bring this dish to life. You can adjust quantities to your personal preference.
3. **Chicken Stock or Fish Stock**: Rich, flavorful stock is crucial—it’s the soul of the dish. Use homemade if you can, but store-bought works in a pinch.
4. **Smoked Paprika & Saffron Threads**: These two spices are non-negotiable for a true paella. Saffron gives it that unmistakable warm, golden hue with a floral undertone.
5. **Onion, Garlic, and Bell Pepper**: The aromatic base that adds depth and freshness.
6. **Tomatoes**: For sweetness and acidity—crushed or grated fresh tomatoes work best here.
7. **Peas (Optional)**: Bright green peas add a pop of color and a hint of sweetness.
8. **Olive Oil**: For frying and sautéing—don’t skimp here.
#### **Pro Tips**
– **Seafood freshness matters**: Choose the freshest seafood you can find to bring out the best flavors. Frozen can work, but let it thaw completely first.
– **Saffron threads**: A little goes a long way! Bloom them in warm stock to release their full flavor.
– **Pan Matters**: If you have a paella pan, this is its time to shine. Otherwise, a large, shallow skillet will still get the job done.
### **Step-by-Step Instructions**
1. **Prep the Ingredients**: Start by cleaning and preparing your seafood. Devein and peel the shrimp, scrub the mussels or clams, and slice the calamari into rings. Set aside.
2. **Infuse the Stock**: Warm your stock in a medium pot and add the saffron threads to bloom. Keep it warm on low heat.
3. **Build the Aromatic Base**: In your paella pan or large skillet, heat olive oil over medium heat. Sauté the diced onions, garlic, and bell peppers until softened and fragrant, about 5 minutes.
4. **Add the Tomatoes and Spices**: Stir in the crushed tomatoes, smoked paprika, and a generous pinch of salt. Let the mixture cook down into a thick, bubbling paste.
5. **Toast the Rice**: Add your rice directly to the pan, stirring to evenly coat it with the flavorful tomato mixture. Let it toast gently for 1–2 minutes for a nutty depth.
6. **Pour in the Stock**: Spread the rice evenly across the pan and pour in the warm saffron-infused stock. Shake the pan slightly to distribute evenly, but avoid stirring once the liquid is added. Bring to a simmer.
7. **Layer the Seafood**: Arrange the shrimp, mussels, clams, and calamari on top of the rice. Cover loosely with foil or a lid and reduce heat to medium-low. Let it simmer for 15–20 minutes, or until the rice has absorbed the liquid and formed a crusty layer at the bottom (socarrat!).
8. **Add the Final Touches**: Sprinkle peas on top in the last 5 minutes of cooking. Discard any unopened mussels or clams before serving.
### **Chef’s Tips and Tricks**
– **The Perfect Socarrat**: For that deliciously crispy bottom layer of rice, leave the paella undisturbed during the final few minutes of cooking. You’ll hear a faint crackling sound—music to your ears!
– **Pace Yourself**: Avoid rushing the process. Each layer of flavors makes all the difference.
– **Don’t Overcrowd the Pan**: If your pan is too small, make a slightly smaller batch to ensure even cooking.
### **Recipe Variations and Serving Suggestions**
– **Vegetarian Paella**: Skip the seafood and use assorted veggies like artichokes, green beans, and mushrooms.
– **Extra Protein**: Add chunks of chicken or Spanish chorizo for a heartier version.
– **Serving Ideas**: Pair your paella with a crisp green salad, crusty bread, and a glass of chilled white wine or sangria for the ultimate experience.
### **FAQs**
– **Can I make paella ahead of time?** While paella is best served fresh, you can prep the seafood and aromatic base in advance. Reheat gently to avoid overcooking.
– **How do I store leftovers?** Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stove with a splash of stock to revive the texture.
– **Can I freeze it?** Paella doesn’t freeze well as the rice becomes mushy, but cooked seafood can be frozen separately.
### **Seafood Paella Recipe Card**
**Prep Time**: 25 minutes | **Cook Time**: 40 minutes | **Servings**: 6
**Ingredients**:
– 2 cups Bomba or Arborio rice
– 4 cups chicken or fish stock
– ½ tsp saffron threads
– 2 tbsp olive oil
– 1 small onion, diced
– 2 garlic cloves, minced
– 1 bell pepper, diced
– 2 medium tomatoes, grated
– 1 tsp smoked paprika
– 1 lb mixed seafood (shrimp, mussels, calamari, clams)
– ½ cup peas (optional)
– Salt, to taste
**Instructions**:
1. Prepare seafood and infuse stock with saffron.
2. Sauté aromatics in olive oil.
3. Add tomatoes, spices, and toast rice.
4. Pour in stock and layer seafood.
5. Cover and cook until rice absorbs liquid.
6. Sprinkle with peas, cook a few more minutes, and serve.
There you have it—your ticket to a stunning seafood paella that’s perfect for gathering friends and family around. I can’t wait to hear how this turns out for you—please share your creations in the comments or tag me with #TheKitchensAid. Feliz cocina!
