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Top-down view of a Spanish seafood paella in a wide, shallow paella pan with golden saffron rice, shrimp, mussels, clams, and squid, garnished with parsley and lemon wedges, presented on a rustic wooden table with Mediterranean-inspired decor.

Spanish Seafood Paella: A Taste of Tradition and Flavor

Bring the flavors of Spain to your kitchen with this authentic seafood paella! This iconic dish features saffron-infused rice, fresh seafood, and aromatic spices, creating a vibrant meal perfect for special occasions or weeknight dinners.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mediterranean, spanish
Servings 4 people
Calories 480 kcal

Ingredients
  

For the Base:

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 medium tomatoes grated
  • 1 tsp smoked paprika
  • ½ tsp saffron threads lightly toasted
  • 2 cups Bomba or Calasparra rice or Arborio as a substitute
  • 4 cups seafood broth or fish stock

For the Seafood:

  • ½ lb shrimp peeled and deveined
  • ½ lb mussels cleaned and debearded
  • ½ lb clams scrubbed
  • ½ lb calamari sliced into rings
  • 1 white fish fillet cod or sea bass, cut into chunks

Seasonings & Garnish:

  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • ½ cup frozen peas
  • 1 tbsp fresh parsley chopped
  • 1 lemon cut into wedges

Instructions
 

Step 1: Prepare the Base (Sofrito)

  • Heat olive oil in a paella pan over medium heat.
  • Add onions and garlic, sautéing until fragrant (about 2 minutes).
  • Stir in red bell pepper and cook until softened.
  • Add grated tomatoes, smoked paprika, and saffron. Simmer for 5 minutes until the mixture thickens into a paste.

Step 2: Cook the Rice

  • Stir in the rice, coating it in the sofrito for extra flavor.
  • Pour in the seafood broth, stirring gently to distribute ingredients evenly.
  • Bring to a boil, then reduce heat to low.

Step 3: Add the Seafood

  • Arrange shrimp, mussels, clams, calamari, and fish evenly over the rice.
  • Let it cook uncovered for 15–20 minutes until the broth is absorbed and the seafood is fully cooked.

Step 4: Create the Socarrat (Crispy Bottom Layer)

  • Increase the heat for the last 2–3 minutes to allow the rice at the bottom to crisp up.
  • Listen for a slight crackling sound—this is the socarrat, a key feature of authentic paella.

Step 5: Garnish & Serve

  • Sprinkle with frozen peas, fresh parsley, and black pepper.
  • Remove from heat and cover with foil. Let it rest for 5 minutes before serving.
  • Serve with lemon wedges on the side for a citrusy burst of flavor.
Keyword Spanish Seafood Paella