Classic Seafood Paella a Taste of Spain at Home

Q: Can I use any old rice for paella and rice? What's the best type?

While you *could* use other rice types, you ideally want a short-grain rice that absorbs liquid well without becoming mushy. Bomba rice is the gold standard for paella. If you can't find Bomba, Arborio (the kind used for risotto) is a decent substitute. Avoid long-grain rice as it won't give you the right texture.

Seafood Paella Recipe A Taste of Spain with Rice

By Chef BakerAugust 2, 2025

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4.54 (13 Ratings)

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Recipe Introduction

Quick Hook

Ever fancied a taste of Spain without hopping on a plane? This paella and rice dish is your ticket! It's packed with sunshine flavours, thanks to the shrimp paella and other yummy seafood.

Brief Overview

Authentic Paella Recipe hails from Valencia. Traditionally, it’s cooked over an open fire. Don’t worry, though! This easy paella recipe works perfectly on your hob.

It takes about an hour and a quarter. It serves 6-8 hungry souls. So, gather your mates and get cooking.

Main Benefits

Seafood paella ingredients like saffron are packed with antioxidants! This dish is great for a casual get-together or a proper celebration.

What makes this best paella recipe special? It’s the depth of flavour, honestly. Every bite is like a little fiesta in your mouth.

From Humble Beginnings to a Plate of Sunshine

I remember the first time I tried making paella recipe seafood . Total disaster! The rice was mushy. The seafood was overcooked.

Oh my gosh! But I persevered. I tweaked things and learned from my mistakes.

Here's the list for Shrimp Paella Recipe

For the Sofrito: 1 large onion, 2 cloves garlic, 1 red bell pepper, 2 ripe tomatoes, 2 tbsp olive oil, 1 tsp smoked paprika, Pinch of saffron threads, Salt and pepper to taste.
For the Paella: 2 tbsp olive oil, 1 lb large shrimp/prawns, 1 lb mussels, 1 lb clams, 1/2 lb calamari tubes, 1 1/2 cups paella rice, 6 cups fish stock, 1/2 cup dry white wine, 1/4 cup chopped fresh parsley, 1 lemon, cut into wedges.

Now, it's a family favourite. My version of chicken and seafood paella recipe will work well!.

What You'll Need: Your Seafood Squad

Classic Seafood Paella a Taste of Spain at Home presentation

Let’s talk ingredients. You will want Seafood Paella Ingredients fresh as possible. We are talking about shrimp, mussels and clams.

Also, calamari for that lovely chewy texture. Don't forget the rice! Bomba or Arborio are the best choices. Also good stock.

It is the backbone of the flavor.

Let’s move on to the easy part. I’ll guide you through each step. Are you ready to make some magic?

Ingredients & Equipment: Let's Get This Show on the Road!

So, you're ready to tackle this Spanish Paella Recipe ? Ace! First things first, let's talk about what you'll need.

Don't worry, it's not rocket science. Remember that one time I tried making sourdough? That was a disaster. This is way easier! We're aiming for a super tasty and authentic paella recipe , so good ingredients are key.

Main Ingredients: The Stars of Our Shrimp Paella Show

Listen up because we want the best Seafood Paella Ingredients :

Onion: 1 large (about 200g or 7 oz ), finely chopped. Go for a yellow onion.
Garlic: 2 cloves (about 6g or 0.2 oz ), minced. Honestly, is there anything garlic doesn't improve?
Red Bell Pepper: 1 (about 150g or 5.3 oz ), diced. A nice, firm one!
Tomatoes: 2 ripe, grated (or 411g or 14.5 oz canned, drained). San Marzano are the bomb.
Olive Oil: 30 ml ( 2 tbsp ). Extra virgin, obvs!
Smoked Paprika: 5 ml ( 1 tsp ). Adds a gorgeous smoky depth.
Saffron Threads: Just a pinch! It's pricey, but it's essential for that authentic flavour.
450g ( 1 lb ) large shrimp/prawns, peeled and deveined, the fresher the better.
450g ( 1 lb ) mussels, scrubbed and debearded.
450g ( 1 lb ) clams, scrubbed.
225g ( 1/2 lb ) calamari tubes, cleaned and sliced.
300g ( 1 1/2 cups ) paella rice. Bomba is best, but Arborio works in a pinch.
1.4 litres ( 6 cups ) fish stock.
120 ml ( 1/2 cup ) dry white wine.
60 ml ( 1/4 cup ) chopped fresh parsley.
1 lemon , cut into wedges.

Seasoning Notes: Spice Up Your Life!

Our paella wouldn't be complete without the right spices. Smoked paprika and saffron? Total game changers. A pinch of cayenne could also be used.

Don't fancy saffron? That’s ok too! Though the dish will lack that authentic colour and flavour.

Equipment Needed: Keep It Simple

Right, gear time. You don't need a fancy kitchen to nail this Easy Paella Recipe .

Paella Pan: Aim for a 38cm ( 15 inch ) diameter.
Large Sauté Pan: For the seafood.
Sharp Knife: Safety first!
Cutting Board: Obvs.
Measuring Cups and Spoons: Accuracy is key.

Final Thoughts

And that is it. You now are more than ready to make this Shrimp Paella Recipe !. Remember, good ingredients are everything.

So, go forth and make some magic with paella and rice! You totally got this. Plus, I believe you will make the Best Paella Recipe !

Authentic Paella Recipe: Let's Cook!

Right, so Spanish Paella Recipe . Honestly, the idea of making paella and rice at home might seem daunting, but trust me, it's proper doable.

We are going to produce something that resembles the Best Paella Recipe . My nan always says the secret to good cooking is "a bit of love, and lashings of flavour!" So, let's dive into this Easy Paella Recipe .

Prep Like a Pro: Your Mise en Place

First things first, get your ducks in a row. That means mise en place , darling. Chop your 1 large onion (200g) and mince 2 cloves garlic (6g).

Dice the 1 red bell pepper (150g) and grate those 2 ripe tomatoes. Grab your 1 lb prawns, 1 lb mussels and 1 lb clams; and get those scrubbed! Having everything prepped saves you faffing later.

Cooking Like a Boss: The step-by-step

Alright, here's How to Make Paella :

Get your sofrito going. In your large pan, sweat that onion in 2 tbsp olive oil. Then, throw in the garlic and bell pepper. Once softened, stir in the grated tomatoes, 1 tsp smoked paprika, a pinch of saffron, salt, and pepper. Let it simmer and get thick.
Sauté your seafood. In a separate pan, heat another 2 tbsp olive oil. Quickly sauté the 1 lb prawns until they turn pink. Set them aside! Cook your 1/2 lb calamari briefly and put them aside too.
Toast the 1 1/2 cups paella rice in your paella pan (or large skillet). Toast it lightly for a couple of minutes until it smells amazing.
Pour in 1/2 cup of that dry white wine and let it sizzle away a bit. Chuck in your sofrito and then pour in the 6 cups of fish stock. Make sure the rice is covered. Bring it to a simmer.
Arrange all that lovely seafood on top of the rice. Make sure your clams and mussels are nestled in nicely.
Turn the heat down low. Cover the pan, and simmer until the rice is tender and the liquid is gone. Don't stir it. You want that tasty crispy bottom bit, you know?

Pro Tips and Tricks

Here's the thing: don't be tempted to stir the paella and rice . Seriously, resist! It makes it all go mushy.

Also, a good quality fish stock is key. It's the flavour base for your Shrimp Paella Recipe . Want that socarrat (crispy bottom)? Crank up the heat just a tad at the end, but watch it like a hawk so it doesn't burn.

Recipe Notes for Your Epic Shrimp Paella Recipe Adventure!

Alright, so you're about to tackle this Seafood Paella Recipe ! Before you dive headfirst into the deliciousness, let's run through a few quick tips and tricks.

These are all based on my own kitchen mishaps and triumphs. Honestly, sometimes it’s the small things that make the biggest difference!

How to Serve up the Best Paella Recipe Ever

Plating this Spanish Paella Recipe is easy. Think rustic charm. Serve it straight from the pan! Trust me, it looks amazing.

Garnish with extra parsley and those lemon wedges. Boom. Sorted. For sides, a simple green salad cuts through the richness of the paella and rice.

Sangria is also a must! Who am I kidding? I’d pair a pint with it!

Leftover Paella Recipe Seafood ? No Problem!

Right, let’s talk storage. If you have any leftover Chicken And Seafood Paella Recipe and that's a big if pop it in an airtight container and shove it in the fridge.

It’ll keep for up to 2 days . When reheating, add a splash of stock to keep it moist. Don’t even think about freezing it the texture of the seafood will change, and nobody wants rubbery prawns.

Tweak Your Authentic Paella Recipe

Fancy a bit of a change? Easy! For a dietary adaptation, you can totally make this gluten-free by making sure your stock is GF.

Swapping out the seafood is a breeze too. In the autumn, chuck in some roasted butternut squash or mushrooms. This gives it a lovely seasonal twist.

Feel free to use vegetable stock to make a Vegan Paella Recipe , just don't call it Authentic Paella Recipe after!

Paella and Rice : A Little Nutrition Boost

Did you know that seafood is packed with protein and omega-3 fatty acids? And the saffron in the paella and rice has antioxidant properties? It’s practically health food! Ok, maybe not, but it’s definitely good for the soul! One serving of shrimp paella has approx.

450-550 calories; its the perfect comfort food.

So, there you have it! A few handy hints to make your Easy Paella Recipe experience even better. Don’t be afraid to experiment.

Cooking should be fun, after all! You got this now go make some bloody delicious paella and rice !

Seafood Paella Recipe kw Ultimate Flavor in One Pan

Frequently Asked Questions

What exactly is paella and rice, and why is it such a big deal?

Paella is a classic Spanish rice dish, traditionally cooked in a wide, shallow pan. It's a big deal because it's a celebration of flavours, often featuring seafood, meat, and vegetables, all infused with saffron scented rice.

Think of it as the Spanish equivalent of a Sunday roast a dish meant to be shared and enjoyed with friends and family.

Can I use any old rice for paella and rice? What's the best type?

While you could use other rice types, you ideally want a short grain rice that absorbs liquid well without becoming mushy. Bomba rice is the gold standard for paella. If you can't find Bomba, Arborio (the kind used for risotto) is a decent substitute. Avoid long grain rice as it won't give you the right texture.

Help! My paella and rice is either soggy or burnt. What am I doing wrong?

Getting the rice right is key! Soggy paella likely means you've added too much liquid, or haven't let it cook uncovered towards the end to evaporate the excess. Burnt paella usually happens if the heat is too high. Try to use good quality stock, don't stir the paella, and get that soccarat!

I'm not a seafood fan. Can I make paella with chicken or chorizo instead?

Absolutely! Seafood paella is classic, but there are loads of variations. Chicken and chorizo paella is a very popular alternative, offering a richer, smokier flavour. You could even do a vegetarian version with artichokes, peppers, and beans get creative! Just make sure to adjust the cooking times accordingly.

How long does paella and rice keep, and what's the best way to reheat it?

Paella is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheating can be tricky, as it can dry out the rice. The best method is to add a splash of stock or water before microwaving or gently heating in a pan on the hob.

Is paella healthy? What's the nutritional breakdown look like?

Paella can be part of a healthy diet, especially if you use lean protein like seafood and plenty of vegetables. The provided recipe is approximately 450-550 calories, 35-45g protein, 20-30g fat, and 40-50g carbohydrates per serving. Keep in mind that it will vary based on specific ingredients and portion sizes.

Classic Seafood Paella A Taste Of Spain At Home

Seafood Paella Recipe A Taste of Spain with Rice Recipe Card

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Preparation time:30 Mins

Cooking time:45 Mins

Servings:6-8 servings

Instructions:

Sauté onion in olive oil until softened. Add garlic and bell pepper and cook until slightly softened. Stir in grated tomatoes, smoked paprika, saffron, salt, and pepper. Cook until the sofrito thickens and the flavors meld.
In a separate pan, heat olive oil. Quickly sauté prawns until lightly pink. Remove and set aside. Add calamari and cook briefly. Remove and set aside.
Add paella rice to the paella pan. Toast lightly, stirring constantly, for a few minutes until fragrant.
Pour in white wine (if using) and let it evaporate slightly. Add the sofrito to the rice. Pour in the fish stock, ensuring the rice is evenly submerged. Bring to a simmer.
Arrange prawns, mussels, clams, and calamari on top of the paella and rice. Ensure the mussels and clams are partially submerged.
Reduce heat to low, cover (or partially cover) the pan, and simmer gently. Resist the urge to stir.
Continue to cook until the paella and rice is tender and the liquid is absorbed. If necessary, raise the heat slightly at the end to create a socarrat (a crispy crust at the bottom of the pan). Remove from heat and let the paella rest, covered, for 10 minutes before serving.
Garnish with fresh parsley and lemon wedges. Serve immediately.