There’s nothing worse than craving a rich, flavorful meal but feeling overwhelmed by complicated recipes. That’s where this Classic Seafood Paella Recipe comes in! It’s a one-pan wonder that’s packed with fresh seafood, aromatic spices, and perfectly cooked rice. First, you’ll love how simple it is to make, even if you’ve never tried paella before. Next, the vibrant colors and incredible flavors will transport you straight to the Spanish coast.

Imagine the sizzle of shrimp, mussels, and calamari blending with fragrant saffron rice—it’s a dish that feels fancy but is surprisingly easy to master. Plus, you can switch up the seafood to match what you have on hand. No special skills are needed, just a bit of patience and a love for good food. So, grab your pan, gather your ingredients, and let’s make something unforgettable. Keep reading—you won’t want to miss this!

The History and Origins of Seafood Paella

Traditional Roots of Spanish Paella

Paella started in Valencia, Spain, where farmers and laborers needed a filling, one-pan meal. They used simple ingredients like rice, vegetables, and local seafood. Over time, different regions added their own twist. First, the dish featured meat, but coastal areas introduced seafood, creating the classic seafood paella we love today. The recipe evolved, but the heart of paella remains the same—rich flavors, fresh ingredients, and a sense of tradition.

How Seafood Paella Became a Global Favorite

Seafood paella traveled beyond Spain, thanks to its rich flavors and vibrant presentation. Tourists fell in love with its taste and took the recipe home. Restaurants worldwide now serve seafood paella, adapting it with local seafood. The dish remains a showstopper, perfect for family gatherings and celebrations.

Essential Equipment for Cooking the Perfect Paella

Choosing the Right Paella Pan for Even Cooking

A proper paella pan makes all the difference. Its wide, shallow shape helps cook rice evenly while letting excess moisture evaporate. Traditional pans are made of carbon steel, which heats quickly and develops a natural seasoning. Stainless steel pans are another option, requiring less maintenance. Avoid deep pans, as they won’t allow the rice to cook properly. A great pan ensures a crispy bottom layer, known as socarrat.

Heat Sources: Stovetop, Grill, or Open Flame?

Different heat sources affect the way paella cooks.

• Stovetop: Convenient, but requires even heat distribution.
• Grill: Adds a smoky flavor, great for outdoor cooking.
• Open Flame: Traditional method, best for authentic texture.

Key Techniques for Authentic Seafood Paella Flavor

Achieving the Perfect Socarrat (Crispy Rice Bottom)

Socarrat is the golden, crispy rice at the bottom of the pan. First, avoid stirring once the liquid is absorbed. Then, increase the heat slightly at the end to form the crust. You’ll know it’s ready when you hear a slight crackling sound. This layer adds texture and deep flavor, making the dish irresistible.

Layering Ingredients for the Best Taste and Texture

The order of ingredients matters in paella.

• First: Sauté onions, garlic, and bell peppers for flavor.
• Next: Add rice, stirring to coat it with oil.
• Then: Pour in broth and saffron, letting the rice absorb flavors.
• Finally: Add seafood on top, allowing it to cook in steam.

Best Seafood Choices for a Delicious Paella

Fresh vs. Frozen Seafood: What Works Best?

Fresh seafood gives the best flavor and texture, but frozen works well too. If using frozen, thaw it properly to avoid excess water. Fresh shrimp, mussels, and squid cook quickly, absorbing the paella’s spices. Frozen options are convenient but may release more liquid, slightly changing the texture. Either way, the seafood should be high-quality and cooked just right.

Balancing Flavors with a Variety of Seafood Options

To get the best taste, mix different seafood.

• Shrimp: Sweet and tender, cooks fast.
• Mussels: Adds briny depth.
• Squid: Chewy but flavorful when cooked properly.
• White fish: Mild flavor, balances strong spices.

Common Mistakes to Avoid When Making Seafood Paella

Why Stirring Too Much Can Ruin Your Paella

Resist the urge to stir once the broth is added. Stirring releases too much starch, making the rice sticky instead of fluffy. Also, stirring prevents the socarrat from forming. Instead, let the liquid absorb naturally while the rice cooks evenly.

How to Prevent Mushy or Undercooked Rice

To get perfect rice, follow these tips:

• Use the right rice: Short-grain varieties absorb broth well.
• Control liquid: Too much broth makes it mushy, too little leaves it undercooked.
• Even heat: Ensure steady cooking for balanced texture.

Classic Seafood Paella Recipe

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For the Paella:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup (200g) arborio or bomba rice
• 1 tsp smoked paprika
• ½ tsp saffron threads, soaked in 2 tbsp warm water
• 1 can (14 oz) diced tomatoes, drained
• 4 cups (960ml) seafood broth or fish stock
• Salt and pepper to taste

Seafood Mix:

• ½ lb (225g) large shrimp, peeled and deveined
• ½ lb (225g) mussels, scrubbed and debearded
• ½ lb (225g) clams, scrubbed
• ½ lb (225g) squid, cleaned and sliced into rings

Garnish:

• ¼ cup fresh parsley, chopped
• Lemon wedges, for serving

• Total Time: 45 minutes
• Yield: 1 large paella pan 1x

Ingredients

Scale 1x2x3x

For the Paella:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup (200g) arborio or bomba rice
• 1 tsp smoked paprika
• ½ tsp saffron threads, soaked in 2 tbsp warm water
• 1 can (14 oz) diced tomatoes, drained
• 4 cups (960ml) seafood broth or fish stock
• Salt and pepper to taste

Seafood Mix:

• ½ lb (225g) large shrimp, peeled and deveined
• ½ lb (225g) mussels, scrubbed and debearded
• ½ lb (225g) clams, scrubbed
• ½ lb (225g) squid, cleaned and sliced into rings

Garnish:

• ¼ cup fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Sauté the aromatics: Heat olive oil in a large paella pan or skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and red bell pepper, cooking for another 2 minutes.
2. Toast the rice: Add the arborio or bomba rice to the pan, stirring well to coat it in the oil. Sprinkle in the smoked paprika and saffron-infused water, stirring to distribute the flavors evenly.
3. Simmer the broth: Pour in the diced tomatoes and seafood broth. Season with salt and pepper. Stir once to combine, then do not stir again to allow the rice to form a crust on the bottom (the coveted “socarrat”).
4. Cook the seafood: After 10 minutes of simmering, arrange the shrimp, mussels, clams, and squid on top of the rice. Cover loosely with foil or a lid and let cook for another 10-12 minutes, until the mussels and clams have opened, and the shrimp are pink and cooked through. Discard any mussels or clams that do not open.
5. Rest and serve: Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges for an extra citrusy kick. Enjoy!

Notes

• For a more authentic taste, use bomba rice, as it absorbs liquid without becoming mushy.
• Avoid stirring once the broth is added to achieve a crispy socarrat (the golden crust at the bottom).
• You can substitute the seafood based on availability—lobster, scallops, or firm white fish work well too.
• Serve with crusty bread and a glass of Spanish white wine or sangria for the perfect pairing.

• Author: Nina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Cuisine: Spanish

Nutrition

• Serving Size: 4-6 servings
• Calories: ~450 kcal
• Fat: 10g
• Carbohydrates: 55g
• Protein: 35g

Now that you know all about classic seafood paella, let’s dive into another delicious Spanish-inspired dish—Spanish-Style Mixed Seafood Rice! Get ready for bold flavors and an easy, fun cooking experience!

Spanish-Style Mixed Seafood Rice

Ingredients

A great dish starts with great ingredients! Each one brings something special to this Classic Seafood Paella Recipe, making it flavorful, colorful, and fun to cook.

• Olive oil – This is the heart of the dish. It adds richness and helps bring out the flavors of the ingredients.
• Smoked turkey or beef sausage – A delicious, smoky touch that enhances the dish while keeping it pork-free. Slice it thin for the perfect bite!
• Onion – This little powerhouse brings sweetness and depth, making the dish extra tasty.
• Garlic – Because no good paella (or seafood dish) is complete without garlic! It adds bold flavor and a delicious aroma.
• Red bell pepper – A pop of color and a mild sweetness that balances the spices.
• Long-grain rice – The base of the dish! It soaks up all the flavors while staying fluffy and delicious.
• Paprika – This spice gives a smoky, slightly sweet kick that makes every bite better.
• Saffron – The secret ingredient! It adds a golden color and a subtle floral taste that makes paella special.
• Chicken or seafood stock – Instead of plain water, this stock adds an extra layer of richness and depth.
• Diced tomatoes – They bring a little tang and help the rice cook into a perfectly tender texture.
• Mixed seafood – A combination of prawns, mussels, calamari, and flaky fish makes this dish feel like a true seafood feast.
• Frozen peas – A handful of peas adds a little sweetness and a fresh pop of green color.
• Salt and pepper – Simple but essential! These bring out the best in every ingredient.
• Lemon wedges – A squeeze of lemon at the end makes everything taste even fresher.

Step-by-Step Instructions

Cooking this Classic Seafood Paella Recipe is as fun as eating it! Follow these simple steps to create a delicious, restaurant-worthy dish.

1. Heat the oil – In a large pan, heat the olive oil over medium heat. This sets the stage for all the amazing flavors to come.
2. Sauté the aromatics – Add the sausage, onion, and garlic, stirring until the onions soften and everything smells incredible.
3. Toast the rice and spices – Stir in the rice, bell pepper, paprika, and saffron. Let them cook for a minute so the flavors blend beautifully.
4. Add liquids and simmer – Pour in the stock and diced tomatoes. Stir everything together, bring it to a boil, then reduce the heat and cover. Let it cook for 15 minutes.
5. Add the seafood – Uncover the pan and gently stir in the seafood mix. Cook for another 10 minutes until the seafood is perfectly tender.
6. Let it rest – Remove the pan from the heat and let the paella sit for 5 minutes. This helps the flavors settle and makes the rice even tastier.
7. Serve with lemon – Spoon onto plates, squeeze a bit of fresh lemon juice over the top, and enjoy every bite!

Serving

This dish serves 4-6 people, making it perfect for family dinners or gatherings. You can serve it in the pan for a traditional touch or plate it up for a more elegant look.

Serving Ideas

• Classic Style – Serve it straight from the pan with a side of crusty bread.
• With a Salad – A fresh side salad with cucumbers and tomatoes pairs beautifully.
• Topped with Fresh Herbs – Sprinkle chopped parsley or cilantro for extra color and flavor.
• With a Twist – Try serving leftovers in a tortilla wrap for a fun seafood paella burrito!

Tips and Hacks

Want to make your Classic Seafood Paella Recipe even better? Here are some handy tricks to help you out!

• Use the right pan – A wide, shallow pan helps the rice cook evenly and get that perfect crispy bottom.
• Don’t stir too much – After adding the stock, avoid stirring! This lets the rice cook properly and develop great texture.
• Adjust the seafood – If you don’t have mussels, swap them for extra prawns or fish. Just use what’s fresh!
• Make it ahead – You can prepare everything except the seafood in advance. Just add the seafood when you’re ready to cook.
• Store leftovers properly – Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth.

Nutrition Facts

Here’s a rough estimate of the nutrition per serving:

• Serving size: 1 plate
• Calories: 450 kcal
• Fat: 12g
• Carbs: 55g
• Protein: 30g
• Sodium: 600mg
• Fiber: 4g

Note: These values may vary based on ingredient brands, portion sizes, or preparation methods.

Prep Time

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Note: Prep time may vary depending on seafood selection and slicing ingredients.

This dish is packed with flavor, simple to make, and sure to impress. Give it a try and enjoy a homemade taste of Spain!

What to Serve with Spanish-Style Mixed Seafood Rice

Looking for the perfect side dish to complete your Classic Seafood Paella Recipe? Here are some delicious options from Klick Recipes that pair beautifully with this dish!

What to Serve with

• Air Fryer Zucchini – Light, crispy, and perfectly seasoned, these zucchini bites add a fun crunch to your meal.
• Rice Hack Recipe – A simple yet flavorful way to elevate any rice-based dish.
• Crab Cake Eggs Benedict – A seafood lover’s dream! This rich, savory dish makes a great brunch-style pairing.
• Salmon Bites in the Air Fryer – Tender, flaky salmon bites that complement the seafood flavors in your paella.

Each of these sides brings something unique to the table, making your meal even more enjoyable!

Frequently Asked Questions (FAQs)