Seafood Paella Recipe
Get ready to bring the sunshine of Spain into your kitchen with this vibrant Seafood Paella Recipe! It’s a dazzling one-pan meal that marries the briny flavors of the sea with saffron-infused rice, captivating colors, and irresistible textures in every bite. Whether you’re hosting a dinner party or simply craving something special, this dish promises an explosion of flavor and festive cheer that will have everyone gathered around the pan for seconds.
Ingredients You’ll Need
The magic of Seafood Paella Recipe lies in the harmony of simple ingredients, each offering its own unique punch of flavor, texture, or color. From golden saffron to plump shellfish and tender grains of rice, every component works together to create a show-stopping main course worthy of your table.
- 2 tablespoons olive oil: Brings a silky richness and serves as the aromatic base for sautéing the veggies.
- 1 small onion, finely chopped: Provides sweetness and depth as it caramelizes.
- 1 red bell pepper, chopped: Adds a pop of color and sweet crunch.
- 3 cloves garlic, minced: Infuses the dish with that irresistible aroma you can’t help but love.
- 1 1/2 cups Arborio or Bomba rice: Essential for soaking up flavors and creating that creamy-yet-toasty texture unique to paella.
- 1/2 teaspoon smoked paprika: Lends a subtle smokiness and deep, brick-red hue.
- 1/4 teaspoon saffron threads (soaked in 2 tablespoons warm water): The star spice that infuses the rice with golden color and earthy perfume.
- 1/2 cup dry white wine: Deglazes the pan and brings brightness to the mix.
- 4 cups seafood or chicken broth (warm): Coaxes all the flavors together and keeps the rice beautifully moist.
- 8 large shrimp, peeled and deveined: Brings tender, juicy bites from the sea.
- 8 mussels, cleaned: Adds briny richness and looks stunning as a garnish.
- 8 littleneck clams, cleaned: Offers an ocean-kissed flavor and texture.
- 1/2 cup squid rings: For a tender, slightly chewy contrast to the other seafood.
- 1/2 cup frozen peas: A last-minute burst of sweetness and vivid green color.
- Salt and pepper, to taste: Always season to bring out the best in everything.
- Fresh parsley and lemon wedges for garnish: A finishing touch of color and zesty brightness.
How to Make Seafood Paella Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a spacious skillet or paella pan over medium heat. Add the onion and red bell pepper, giving them about 5 minutes to soften and mellow. Once they start to glisten and smell sweet, stir in the garlic and let it cook just a minute longer so the flavor blooms without browning.
Step 2: Toast the Rice
Next, add your chosen rice to the pan. Stir it frequently for 2 to 3 minutes; you want every grain lightly toasted and coated in the flavorful oil. This little step is the secret to the hearty, toasty texture that distinguishes a truly great Seafood Paella Recipe.
Step 3: Add Spices, Saffron, and Wine
Sprinkle in the smoked paprika, then pour in the saffron threads along with their soaking water. Let the scent transport you! Deglaze with the white wine, stirring to lift up any flavorful bits from the pan. Cook until most of the wine has been absorbed, and you’re left with a golden, fragrant base.
Step 4: Simmer the Rice with Broth
Start ladling in the warm broth about 1/2 cup at a time, letting the rice absorb it before you add more. Resist the urge to stir too much; unlike risotto, paella is happiest when you leave it mostly undisturbed. Continue until all the broth is added and the rice is just about 10 minutes from being done.
Step 5: Add the Seafood
Now the fun begins: carefully nestle the shrimp, mussels, clams, and squid into the simmering rice. Lower the heat to medium-low and cover the pan loosely, letting the seafood steam and cook through while the rice finishes. Give it about 10 to 15 minutes, just until the shellfish have opened and the rice is perfectly tender.
Step 6: Finish with Peas and Socarrat
Sprinkle the peas over the last 5 minutes of cooking, letting them steam atop the rice for that signature splash of green. Watch (and listen!) for the sizzle at the bottom of the pan, a sign you’re close to that treasured socarrat—the crispy crust that every Seafood Paella Recipe fan dreams of. Once ready, remove from the heat and let it rest for 5 minutes before serving.
How to Serve Seafood Paella Recipe
Garnishes
Right before serving, shower your paella with freshly chopped parsley for herby vibrancy and shower with lemon wedges to squeeze over each serving. These simple additions wake up every flavor and make the colors pop even more.
Side Dishes
A crisp green salad dressed with a bright vinaigrette is the perfect partner for your Seafood Paella Recipe. You might also offer warm, crusty bread to soak up any extra juices, or some marinated olives as a salty snack on the side.
Creative Ways to Present
There’s magic in serving paella directly from the pan at the center of your table, inviting everyone to dig in family-style. Try arranging the seafood in a beautiful pattern before that final steam: spiral shrimp in a pinwheel, cluster the mussels and clams for a show-stopping effect, and sprinkle microgreens or edible flowers for extra flair.
Make Ahead and Storage
Storing Leftovers
If you have leftover Seafood Paella Recipe, cool it to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 2 days, retaining much of its deliciousness for a next-day lunch or easy dinner.
Freezing
For longer storage, you can freeze cooled paella in single-serve containers for up to one month. Just know that the texture of the rice and seafood may be softer upon thawing, so it’s best to enjoy freshly made paella when you can.
Reheating
To reheat, gently warm the paella in a skillet over medium-low heat, adding a splash of broth or water to revive its moisture. Cover to help the seafood stay tender—or microwave single servings in short intervals, stirring gently, until heated through.
FAQs
Can I use different seafood in this Seafood Paella Recipe?
Absolutely! Feel free to substitute with your favorites, like scallops, chunks of firm white fish, or even crab meat. Paella is very adaptable to what’s freshest and most available to you.
Do I need a special pan to make paella?
Traditional paella pans are wonderful for large gatherings, but any wide, shallow skillet or sauté pan will do. The key is to use a pan with a large surface area to allow the rice to cook evenly.
What’s the secret to getting socarrat (the crispy rice crust) at the bottom?
The signature crust forms when you resist the urge to stir during the final simmering stage. Also, turning up the heat for the last few minutes (without burning!) helps achieve that golden layer.
Can I make this Seafood Paella Recipe ahead of time?
It’s best enjoyed freshly made, but you can prepare the vegetable and spice base ahead, then add and cook the rice and seafood just before serving. This approach saves time while preserving the paella’s luscious textures.
Is there a good non-alcoholic substitute for the white wine?
Definitely! Use an equal amount of extra broth with a splash of fresh lemon juice for acidity. The flavor will still be mouthwatering and perfectly balanced.
Final Thoughts
Cooking and sharing this Seafood Paella Recipe is truly an experience—a celebration of both flavor and togetherness. Whether you’re marking a special occasion or just want to transport yourself to the Spanish coast for an evening, this dish will delight every guest. Give it a try, and let the magic unfold right at your table!
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Seafood Paella Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Seafood Paella recipe is a flavorful and aromatic Spanish dish packed with a variety of seafood and seasoned with saffron. A perfect main course for seafood lovers.
Ingredients
For the Paella:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 1/2 cups Arborio or Bomba rice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads (soaked in 2 tablespoons warm water)
- 1/2 cup dry white wine
- 4 cups seafood or chicken broth, warm
Seafood and Garnish:
- 8 large shrimp, peeled and deveined
- 8 mussels, cleaned
- 8 littleneck clams, cleaned
- 1/2 cup squid rings
- 1/2 cup frozen peas
- Salt and pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Prepare the Paella: Heat olive oil in a large skillet, sauté onion and bell pepper. Add garlic, rice, paprika, saffron, and wine. Cook until wine is absorbed.
- Cook the Paella: Gradually add warm broth, then add seafood. Cook until rice is tender and seafood is cooked through.
- Finish and Serve: Sprinkle peas over the top, let rest, garnish with parsley and lemon, then serve.
Notes
- Avoid stirring the rice once broth is added to develop the traditional socarrat crust.
- Feel free to customize the seafood selection based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg
