Classic Seafood Paella

An authentic Spanish dish, this Classic Seafood Paella is made with simple ingredients like rice, vegetables, saffron, and an assortment of seafood including shrimp, scallops, clams, and mussels.

Visit Spain virtually with this delicious seafood dinner.

Traditional Spanish Paella is made with chicken and can also have chorizo or sausage. I do not put any meat in my paella and keep it pescatarian friendly exclusively with seafood.

My recipe comes from my time in Barcelona. I spent a semester in Spain during college, touring the country, learning the language and culture, and attending university. My host mother Esther showed me how to make Paella and this recipe has been simplified for the home cook.

Real saffron is a must for authentic paella. Yes, it is expensive - but you can find it on sale at the grocery store and we only need a pinch.

What is Paella?

Paella in Spanish cuisine is a saffron-flavored rice dish traditionally prepared with cooked meat, seafood, and vegetables. Paella takes its name from the paellera, the pan in which it is cooked, a flat round pan with two handles. In fact, Paella was traditionally eaten directly from the pan.

Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago. In fact, the Spanish word for rice is ‘arroz’, which is derived from Arabic, not Latin like most of Castilian Spanish.

Traditional paellas are made outdoors over a wood fire. There are many variations of paella based on season and availability of ingredients, but two elements are constant - saffron and rice.

What Kind of Rice to Use in Paella?

Authentic Spanish Paella is made with bomba rice, which is a round, short-grain rice. Unlike traditional rice varieties, bomba rice is short-grained rice that has unique characteristics. It is best known for its ability to absorb moisture up to three times its volume.

In addition, its firm consistency and great taste make it the perfect option for traditional Spanish cuisine paella. If you can't find bomba rice, then medium-grain Calrose rice will work in this dish.

Long-grain rice is not recommended for paella. Additionally, arborio rice is not recommended as it is too starchy for paella.

What Pan is Best for Paella?

Paella is traditionally made using a paellera, which is a flat, round steel pan with handles that can be cooked over an outdoor fire. For the home cook, no special pan is required, a simple stainless steel skillet will work.

I used a Calphalon 14" pan with a lid, which was required for steaming the clams and mussels in this seafood paella.

Ingredients in Seafood Paella

olive oil - I recommend extra virgin olive oil to add great flavor to the dish

onion - any variety, a red, yellow, or white onion will work. We dice the onion for paella to help flavor the rice.

red bell pepper - is diced to add color and flavor to the paella

garlic - we use minced garlic in the recipe to flavor the rice and seafood.

diced tomatoes - add moisture, texture and flavor to the dish.

bay leaf - adds a pungent herbiness to the paella.

smoked paprika - adds a smokiness to the dish

saffron - the essential flavor maker in paella, saffron has a distinct sweet and earthy floral tone. Its complex nuanced flavor gives umami and sweetness to paella.

salt and pepper - to taste

white wine - adds flavor and sweetness to the dish

parsley adds a fresh herby flavor

bomba Spanish rice or medium-grain Calrose rice is used in this dish. The rice is toasted with onion and garlic to induce flavor and give it a unique texture that's distinct in paella.

broth - vegetable broth, seafood stock, or chicken broth can be used to make seafood paella.

peas - add a pop of color and great flavor to the dish.

bay scallops, shrimp, mussels, and clams are featured in this seafood paella. You can use one or all of the seafood options, depending on what's available in your area.

lemons - we use the zest, juice, and some additional lemon wedges for garnish as it adds brightness and complements the seafood.

How to Make Authentic Spanish Seafood Paella

Heat olive oil in a large skillet over medium heat.

To the skillet, add the onions, peppers, and garlic and cook until the onion is translucent (about 3-4 minutes)

Then you'll add diced tomatoes, bay leaf, smoked paprika, salt, pepper, and saffron. Add white wine and cook for about 10 minutes.

Lastly, you'll add the rice and parsley to the pot, stir well and cook the rice for one minute.

Smooth the rice into an even layer in the pan then pour in the broth. Do not stir the rice again until serving.

Bring the mixture to a boil, then reduce to a simmer over medium-low heat. Gently shake the pan a few times while cooking to evenly distribute the broth. Don't stir the rice as you want it to get caramelized and toasted while cooking.

The crispy toasted crust on the bottom is called socarrat and is part of the "secret" of making a good paella.

Cook for 15 - 18 minutes uncovered. Nestle the shrimp, mussels, scallops, and clams into the rice while there is still broth on the top and the rice is cooked through. Season the seafood with salt and pepper and cover the paella with a lid to steam the mussels, and clams and help the seafood cook through. This could take anywhere from 5 - 10 minutes.

Add the peas and fresh lemon juice and zest. Cook for an additional minute to heat the peas. Cover and let the paella rest for about 10 minutes off the heat before serving.

Top with fresh chopped parsley and lemon wedges.

Additional Mediterranean Seafood Recipes:

Mediterranean Pasta With Shrimp

Shrimp Saganaki - Baked Shrimp with Feta and Tomatoes

Baked Cod With Tomatoes

Mediterranean Salmon Bowl

White Wine Scallop Pasta With Burst Tomatoes