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Close up image of seafood paella in a paella pan.

Seafood Paella Recipe

Emily
This seafood paella recipe is so easy to make, you'll be enjoying tender and delicious paella all year round. Perfect for gatherings, or weeknight dinners.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
ESTIMATED COST : $25.75 or $4.29 a serve
Course Main Course
Cuisine Spanish
Servings 4 to 6 serves
Calories 290 kcal

Equipment

  • 28 cm (11 inch) paella pan or a straight sided stainless steel saucepan

Ingredients
  

For the sofrito

  • 2 tablespoons extra virgin olive oil
  • 1 small (120 grams, 4.23 ounces) brown onion finely diced
  • 1 medium (140 grams, 5 ounces) red pepper stemmed, seeded, and finely diced
  • Kosher salt or sea salt to taste
  • 1 garlic clove minced or finely diced – OR ½ teaspoon minced garlic paste
  • 3 teaspoons (15 grams, 0.53 ounces) tomato paste

For the paella

  • 1 ½ tablespoons (22ml/grams, 0.78 ounces) extra virgin olive oil
  • 125 grams (4.40 ounces) calamari (squid) tubes cut into small pieces
  • 8 large (140 grams, 5.00 ounces) shelled and cleaned shrimp (prawns) (heads on, if desired) (see note 1)
  • ½ teaspoon smoked paprika
  • Pinch of saffron threads
  • 3 ½ cups (830ml/grams, 29.28 ounces) hot chicken stock, vegetable stock, or water, plus more as needed
  • 300 grams (10.60 ounces) mussels in shell cleaned (see note 2)
  • Kosher salt or sea salt to taste
  • 1 ¼ cups 255 grams, 9 ounces) short grain rice such as Calasparra, Bomba, or sushi rice
  • Lemon or lime wedges for serving
  • Parsley chopped, for serving

Instructions
 

For the sofrito

  • In a medium deep saucepan, heat oil over medium to high heat. Then add the onion, red pepper, and season with salt. Cook until the vegetables start to brown lightly, for about 5 to 6 minutes.
  • Reduce the heat to medium-low, add the garlic, stirring and scraping the bottom of the pan frequently, until the ingredients are a deep golden brown color. This may take between 2 and 3 minutes.
  • Stir in the tomato paste and cook for 2 minutes. Turn off heat and set aside.

For the paella

  • In a straight sided stainless steel saucepan or a 28cm (11 inch) paella pan, heat oil over medium to high heat.
  • Season calamari and shrimp with salt and sear in the hot pan for 2 to 3 minutes. Remove from pan and set aside.
  • Add the sofrito, paprika, and saffron. Saute for 2 to 3 minutes until well mixed and sizzling.
  • Add the stock (or water) and bring the liquid to a rolling boil. Season with salt.
  • Sprinkle in the rice, and using your spatula gently swirl the liquid to distribute the rice evenly. Return the liquid to a boil and then reduce the heat to medium-low.
  • Cook, uncovered, for 8 minutes, without stirring.
  • Place shrimp, and calamari on the rice. Continue to cook the rice until the liquid has fully absorbed and the rice has softened, this may take about 10 to 15 more minutes. (See note 3).
  • Reduce heat to low, place the mussels on the rice and cover with a lid. Cook for a further 4 to 5 minutes or until the mussels are cooked. (see note 4).
  • Remove from heat and let it rest for 5 minutes before serving. Serve, garnished with chopped parsley and lime wedges, if desired.

Notes

  1. You could also use small or medium sized shrimp. If you do, you could increase the quantity of shrimp.
  2. You could use full shell, half shell, or deshelled mussels. If you are using mussels without the shells, reduce the quantity of mussels you use. This is because the ingredient weight listed includes the shell weight of full shell mussels.
  3. If the liquid has been absorbed but the rice isn’t cooked enough, gently add more boiling hot stock or water in small additions and continue to cook until the rice is soft and cooked.
  4. If you are using shelled mussels, when the shells open, the mussels are likely to be cooked.
Tips for Success
  • It’s best not to stir your rice when you are cooking.
  • Don’t rinse your rice before use. If you do, it will remove starch from the rice resulting in a different texture.
  • If you are using frozen seafood, defrost your seafood before use and remove any excess water.

Nutrition

Serving: 1 serveCalories: 290kcalCarbohydrates: 38gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 12mgSodium: 226mgPotassium: 141mgFiber: 4gSugar: 2g
Nutrition Disclosure
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