Traditional Spanish Seafood Paella: A Step-by-Step Recipe Guide

Ingredients

  • 1.5 cups of short-grain Spanish rice
  • 3 cups of chicken broth
  • 1 large onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 large bell pepper, chopped
  • 1 large tomato, diced
  • 1/2 cup of fresh parsley, minced
  • 1 teaspoon of saffron threads
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 cup of peas
  • 1/4 cup of olive oil
  • 1 pound of large shrimp, peeled and deveined
  • 1 pound of mussels, cleaned and debearded
  • 1/2 pound of squid, cleaned and cut into rings
  • 1/2 pound of clams, cleaned
  • 1 lemon, cut into wedges
  • 1/4 cup of white wine

Steps and instructions

  1. In a large paella pan, heat the olive oil over medium heat. Add the onions, bell pepper, and garlic. Sauté until the vegetables are softened.
  2. Add the diced tomatoes, and cook until the tomatoes are broken down and incorporated with the other vegetables.
  3. Add the saffron, paprika, cayenne pepper, salt, and black pepper to the pan. Stir well to combine the spices with the vegetables.
  4. Add the rice to the pan, and stir well to coat the rice in the oil and spices. Cook until the rice is slightly toasted.
  5. Slowly pour the chicken broth into the pan, stirring constantly to prevent the rice from clumping.
  6. Arrange the shrimp, mussels, squid, and clams on top of the rice, pushing them down slightly into the rice.
  7. Reduce the heat to low, cover the pan with a lid or aluminum foil, and let the paella cook for about 20 minutes, or until the rice is cooked and the seafood is done.
  8. Remove the pan from heat, and let it sit for a few minutes to allow the flavors to meld together.
  9. Sprinkle the peas and parsley over the top of the paella. Squeeze the lemon wedges over the top of the paella.
  10. Just before serving, drizzle the white wine over the top of the paella. Enjoy your seafood paella!

Tools for making

  • Large paella pan - A wide and shallow pan specifically designed for making paella, allowing for even cooking and the perfect crust on the rice.
  • Cutting board - A sturdy surface for chopping and preparing ingredients.
  • Chef's knife - A versatile and sharp knife for slicing, dicing, and mincing ingredients.
  • Wooden spoon - Ideal for stirring and mixing ingredients in the paella pan.
  • Measuring cups - For accurately measuring ingredients, such as rice and broth.
  • Measuring spoons - Use these to measure smaller amounts of spices and seasonings.
  • Lemon squeezer - Helps extract juice from lemons for garnishing the paella.
  • Aluminum foil - Used to cover the paella pan and trap steam during cooking.
  • Lid or cover - Alternative to aluminum foil, helps to keep heat and moisture in while cooking the paella.
  • Tongs - Useful for flipping and arranging the seafood in the paella.

Recipe variations

  • Use different types of seafood such as lobster, scallops, or crab instead of shrimp and squid.
  • Add chorizo or other cured sausages for a meaty variation.
  • Replace the chicken broth with seafood stock for a more intense seafood flavor.
  • Include vegetables like artichoke hearts, green beans, or roasted red peppers for added texture and flavor.
  • Experiment with different spices and herbs such as smoked paprika, thyme, or oregano.
  • Make a vegetarian version by omitting the seafood and adding more vegetables like zucchini, mushrooms, and carrots.
  • Try using different types of rice like arborio or basmati for a unique twist.
  • Add a splash of white wine or brandy during the cooking process to enhance the flavors.
  • Create a black paella by using squid ink to give the rice a rich, dark color and unique flavor.
  • Top the paella with a sprinkle of grated cheese, such as Manchego, before serving.

Recipe overview

Seafood Paella is a classic Spanish dish that's full of flavor and color. It's a one-pan meal made with a combination of rice, vegetables, seasonings, and a variety of seafood. This recipe incorporates shrimp, mussels, squid, and clams for a true taste of the sea. Saffron and paprika lend the dish its signature golden hue and smoky flavor. The process involves sautéing vegetables, adding and toasting the rice, arranging the seafood, and letting everything simmer to perfection. Peas, parsley, and a squeeze of fresh lemon add a finishing touch, brightening the dish and enhancing the flavors. Drizzled with white wine just before serving, this Seafood Paella is a feast for the senses. Whether you're cooking for a weeknight dinner or a special occasion, this recipe is sure to impress!

Common questions

  1. Can I use a different type of rice? - It is recommended to use short-grain Spanish rice for the best results. However, you can use other types of short-grain rice if Spanish rice is not available.
  2. Can I substitute the seafood? - Yes, you can customize the seafood based on your preferences. You can add or substitute with other seafood such as scallops or fish fillets.
  3. Can I make this recipe vegetarian or vegan? - Yes, you can make a vegetarian version by omitting the seafood and using vegetable broth instead of chicken broth. For a vegan version, make sure to omit the seafood and use vegetable broth, and also check that all the ingredients are vegan-friendly.
  4. What can I serve with seafood paella? - Seafood paella is often served as a complete meal on its own. However, you can also serve it with a side salad, crusty bread, or a simple vegetable side dish.
  5. Can I make this recipe ahead of time? - Paella is best enjoyed fresh, as the rice may become overcooked if made too far in advance. However, you can prep the ingredients beforehand and then cook the paella just before serving.
  6. Can I freeze leftovers? - It is not recommended to freeze leftovers, as the texture of the rice may change and the seafood may become rubbery upon thawing and reheating.

Serving dishes and utensils

  • Paella Pan - A wide and shallow pan specifically designed for making paella, with handles on both sides for easy handling.
  • Wooden Spoon - Helpful for stirring and mixing the ingredients in the paella pan without scraping the bottom.
  • Chef's Knife - Used for chopping the vegetables and mincing garlic.
  • Cutting Board - Provides a sturdy surface for chopping the ingredients.
  • Measuring Cups and Spoons - Essential for accurately measuring the ingredients.
  • Lemon Squeezer - Helps to easily extract juice from the lemon wedges.
  • Aluminum Foil - Used for covering the paella pan while it cooks, to trap steam and ensure even cooking.
  • Ladle - Ideal for serving the cooked paella into individual plates or bowls.
  • Garnishing Tools - Optional tools like tweezers or tongs can be used for arranging and garnishing the seafood on top of the paella.
  • Oven Mitts - Essential for safely handling the hot paella pan.

Origin stories

Paella, now a synonym for Spanish cuisine, originates from the beautiful coastal region of Valencia on the eastern coast of Spain. Initially, it was the food of farmers and laborers, as the dish was made over a wood fire for lunchtime. The concoction typically included the key ingredient of rice, combined with rabbit, chicken, and local beans, cooked in a large, flat pan – the 'paella'. However, as the dish gained popularity and began its journey to the coast, the meats found their substitute in seafood. Now, Seafood Paella is a quintessential Spanish dish savoured globally, bearing testimony to the humble beginnings of a lunchtime meal for hardworking folks to an internationally adored delicacy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.