There’s something magical about a pan of seafood paella shared among friends. The moment the lid lifts, a wave of fragrant saffron and sea breeze greets everyone gathered around the table. That rich aroma wraps around you like a cozy blanket, promising a meal that’s both comforting and exciting.

One evening, as the sun dipped low, I remember the clinking of glasses and laughter blending with the gentle hiss of seafood cooking. The colors were mesmerizing: golden saffron rice dotted with jewel-toned peppers and the glistening shells of shrimp and mussels. Each forkful carried a burst of flavor—a tender bite of rice soaked in aromatic broth, the sweetness of fresh shrimp, and the subtle smoky notes of paprika. It wasn’t just dinner; it was a shared moment, a celebration of simple ingredients transformed by time and care.

Vibrant saffron rice infused with fresh, tender seafood
A feast that brings a festive atmosphere to any gathering
Balanced flavors that are rich yet light on the palate
Perfect for impressing guests without complicated prep
A one-pan wonder that fills your kitchen with inviting aromas

If you’ve ever hesitated to try paella at home because it seems intimidating, this recipe is an encouraging step forward. It’s approachable, rewarding, and the results are worth every minute spent stirring and waiting.

Seafood Paella

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A classic Spanish dish featuring saffron-infused rice cooked with a variety of fresh seafood, vegetables, and aromatic spices for a vibrant and flavorful meal.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Yield: 4

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 1/2 cups bomba or short-grain rice
1/2 teaspoon smoked paprika
1/4 teaspoon saffron threads
4 cups seafood stock or fish broth
1/2 cup dry white wine
200 grams raw shrimp, peeled and deveined
200 grams mussels, cleaned and debearded
200 grams squid rings
150 grams clams, cleaned
1 medium tomato, grated
1/2 cup frozen peas
Salt, to taste
Freshly ground black pepper, to taste
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley

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Instructions

In a small bowl, soak the saffron threads in 2 tablespoons of warm seafood stock and set aside.
Heat olive oil in a large paella pan or wide skillet over medium heat.
Add the chopped onion and diced red bell pepper, sauté for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rice, smoked paprika, and grated tomato; cook for 2 minutes, stirring frequently to coat the rice with the oil and spices.
Pour in the white wine and let it simmer until mostly absorbed, about 2 minutes.
Add the seafood stock and the saffron with its soaking liquid. Stir to combine and bring to a gentle boil.
Reduce heat to medium-low and cook uncovered without stirring for 15 minutes.
Arrange the shrimp, mussels, squid rings, and clams evenly over the rice. Sprinkle the peas on top.
Continue cooking for another 15 minutes until the seafood is cooked through, the rice is tender, and most of the liquid is absorbed. If the rice needs more cooking and liquid is absorbed, add a little hot seafood stock as needed.
Season with salt and freshly ground black pepper to taste.
Remove the pan from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
Garnish with chopped fresh parsley and lemon wedges before serving.

FAQ

Can I prepare seafood paella ahead of time? It’s best enjoyed fresh, but you can store leftovers in the fridge for up to two days. Reheat gently with a splash of broth to keep it moist.

Is it necessary to use saffron? Saffron adds the signature color and aroma, but if unavailable, a pinch of turmeric provides a mild alternative.

Can I substitute the seafood? Absolutely! Feel free to customize with what’s fresh or available—fish chunks, scallops, or even firm white fish work well.

What type of rice works best? Short-grain rice like bomba absorbs flavors beautifully and maintains texture, but arborio also works in a pinch.

Do I need a special pan for paella? A wide, shallow pan helps cook the rice evenly and create the beloved crust, but a large skillet can do the job too.

Ready to fill your kitchen with the irresistible aroma of saffron and fresh seafood? Dive into this seafood paella and make your next meal unforgettable.