What was in the original paella?

The original Classic Seafood Paella Recipe looked pretty different from what we know today! It started in Valencia, Spain, as a simple rice dish made by farmers. They used rabbit, chicken, snails, and local beans. No seafood, no fancy ingredients—just what was available. Over time, the recipe changed. People near the coast added seafood, and that version became super popular worldwide!

What is the most traditional paella?

The most traditional Classic Seafood Paella Recipe isn’t actually seafood-based! The original is called "paella Valenciana." It includes chicken, rabbit, and sometimes snails. Saffron gives it that rich golden color. People also add tomatoes, beans, and rosemary. But don't worry—seafood paella is just as delicious and loved everywhere. Both versions are packed with flavor and bring a taste of Spain to your table!

What is the secret to a good paella?

The secret to a perfect Classic Seafood Paella Recipe starts with the right rice. Use short-grain rice like Bomba—it absorbs flavor without turning mushy. Next, don’t stir while it cooks! Let the rice soak up the broth and form a crispy layer at the bottom, called "socarrat." Finally, use fresh seafood and a good broth. That’s how you get amazing paella!

Does traditional paella have seafood?

Traditional Classic Seafood Paella Recipe wasn’t made with seafood at first. The original, paella Valenciana, used chicken and rabbit instead. But in coastal areas, people swapped the meat for seafood. They added mussels, shrimp, and fish, creating the version most of us love today! So while seafood paella isn’t the very first version, it has become one of the most popular styles worldwide!

Classic Seafood Paella Recipe

Ingredients

Scale

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

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.
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.
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”).
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.
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