There’s something magical about a one-pan meal that fills the kitchen with an irresistible aroma. Seafood paella does exactly that – it transforms simple ingredients into a feast that feels both festive and comforting. The saffron-infused rice bubbles gently as the seafood simmers on top, releasing a bouquet of scents that draw everyone closer to the stove. I still remember the first time I made it; the sound of the mussels opening and the sight of shrimp turning pink made the whole experience feel like a celebration, even on an ordinary weeknight.
That evening, the air was thick with the warm notes of smoked paprika and garlic. The vibrant red pepper and green peas added pops of color that looked almost too good to eat. But the real magic happened when we all gathered around the table, the lemon wedges squeezed over the dish adding a fresh zing that brightened every bite. It was a moment of shared joy, the kind that makes you want to make this dish again and again.
- Rich, layered flavors from saffron, smoked paprika, and fresh seafood create a deeply satisfying taste.
- One-pan cooking means less cleanup, so you can spend more time enjoying your meal.
- The colorful presentation makes it perfect for sharing with friends and family.
- It’s versatile enough to impress at a dinner party or to enjoy as a comforting weeknight dinner.
- Cooking it slowly allows the rice to soak up all the delicious juices for perfect texture every time.
If you’ve never tried making seafood paella at home, you’ll find it’s easier than it looks. With a little patience and the right ingredients, you can bring the rich flavors of Spain right to your kitchen.
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Seafood Paella
- Total Time: 1 hour
- Yield: 4 1x
Description
A classic Spanish dish featuring saffron-infused rice cooked with a variety of fresh seafood, vegetables, and aromatic spices, creating a flavorful and colorful one-pan meal.
Ingredients
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 teaspoon smoked paprika
1/2 teaspoon saffron threads
1/4 teaspoon cayenne pepper
1/2 cup dry white wine
4 cups seafood stock or fish broth
12 large shrimp, peeled and deveined
12 mussels, cleaned and debearded
12 clams, cleaned
1/2 pound squid rings
1 medium tomato, finely chopped
1 cup frozen peas, thawed
Salt, to taste
Freshly ground black pepper, to taste
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped
Instructions
In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat.
Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the rice, smoked paprika, saffron threads, and cayenne pepper. Cook for 2 minutes, stirring frequently to coat the rice with the spices and oil.
Pour in the white wine and cook until it has mostly evaporated, about 2 minutes.
Add the seafood stock and chopped tomato. Stir gently to combine and bring to a simmer.
Reduce the heat to medium-low and cook the rice uncovered for about 15 minutes, without stirring, allowing the rice to absorb the liquid.
Arrange the shrimp, mussels, clams, and squid rings evenly over the rice. Sprinkle the peas on top.
Cover the pan with a lid or aluminum foil and cook for an additional 10-15 minutes until the seafood is cooked through, the mussels and clams have opened, and the rice is tender. Discard any unopened shellfish.
Season with salt and freshly ground black pepper to taste.
Remove the pan from heat and let it rest covered for 5 minutes.
Garnish with chopped fresh parsley and lemon wedges before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
FAQ
Can I prepare seafood paella ahead of time?
It’s best enjoyed fresh, but leftovers can be refrigerated and gently reheated within two days. Avoid freezing to keep the seafood tender.
What if I don’t have a paella pan?
A wide, shallow skillet works just fine and helps the rice cook evenly.
How do I know when the seafood is perfectly cooked?
The shrimp should be pink and firm, and the mussels and clams will open up – discard any that remain closed.
Can I use other types of seafood?
Absolutely! Feel free to add your favorites like scallops or fish chunks to make it your own.
Ready to bring a little Spanish sunshine to your dinner table? Save this recipe and give it a try. Your taste buds will thank you.