paella recipe seafood
The Best paella recipe seafood
I love paella because it’s so versatile. It’s great for a casual Sunday lunch or a more formal gathering, and it’s something that feels indulgent but isn’t heavy on calories. The seafood is fresh and bright, and the rice absorbs all those flavors beautifully. Plus, it’s a dish that’s perfect for using up whatever seafood you have on hand—shrimp, mussels, clams, or even just chicken or sausage if you’re feeling lighter. It’s a meal that’s easy to customize, so you can keep it simple or make it extra special with extra herbs or a squeeze of lemon at the end. And honestly, the health benefits? Well, it’s packed with protein, fiber, and vitamins from the seafood and vegetables, and the rice is a whole grain that’s a great source of energy. It’s one of those dishes that feels like a real treat without being all out of balance.
Classic Seafood Paella
A vibrant, flavorful paella packed with shrimp, mussels, and fresh seafood in a fragrant saffron-infused rice dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 lb clams, cleaned
- 1/2 cup saffron threads
- 1/2 cup dry white wine
- 1/2 cup vegetable broth
- 2 cups Arborio rice
- 1/2 cup olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
- 4 cups seafood or chicken broth
- 1 bay leaf
- 1 tsp dried oregano
👨🍳Directions
-
1
Heat olive oil in a paella pan over medium-high heat. Sauté onion and garlic until soft, about 3 minutes. Add smoked paprika and red pepper flakes, stirring for 30 seconds. -
2
Add Arborio rice, stirring to coat evenly in the oil. Pour in white wine, scraping up any browned bits. Let the wine reduce by half before adding saffron threads. -
3
Pour in broth, mussels, clams, and peas. Bring to a boil, then reduce heat to medium-low. Add shrimp, ensuring they’re submerged. Cover with a lid and cook for 15 minutes. -
4
Remove lid and let the paella simmer for 10–12 minutes until rice is tender and edges pull away from the pan. If needed, add a splash of broth to prevent sticking.
🔧Equipment
- Large paella pan or deep skillet
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Seafood Paella Works
❓ Frequently Asked Questions About Seafood Paella
1. What is the best way to prepare the seafood for paella?
Use medium-sized shrimp and mussels, cleaned and deveined (shrimp) or scrubbed (mussels). Pat them dry before adding to prevent steaming instead of searing. Cook mussels in the paella first—they’ll open naturally when heated with the broth. Shrimp can go in last, seared just until pink.
2. How do I avoid making my paella dry?
Keep the lid off for the first 5–7 minutes to let the rice crisp slightly. Once the rice absorbs the broth, cover with a loose lid or damp towel to trap steam. If the rice looks dry, add a splash of warm water or broth directly to the pan.
3. Can I use frozen peas in this recipe?
Yes, but thaw them first. Thawed peas should be added at the end, just before serving, to prevent mushiness. If they’re still frozen, they’ll break apart and turn mushy.
4. What’s the ideal rice-to-broth ratio for seafood paella?
A good rule is 1:1.5 to 1:2 rice-to-liquid (broth + water). For example, 1 cup rice per 1.5–2 cups broth. Adjust based on how much liquid the seafood releases during cooking.
