Quick Authentic Spanish Seafood Paella

If you ask me, seafood paella is one of Spain’s greatest gifts to home cooking.

This classic rice dish brings together tender shrimp, mussels, and chunks of fish with saffron-scented rice and bright bell peppers. The ingredients cook together in one big pan, letting all those good flavors mix and mingle.

The rice soaks up the tasty seafood broth while cooking, and those crispy bits that form on the bottom of the pan (what Spanish cooks call “socarrat”) are like finding little treasures. A squeeze of lemon adds just the right touch of brightness.

It’s a crowd-pleasing dish that feels special enough for company but simple enough for a family dinner on the weekend.

What Kind of Rice Should I Use?

For authentic paella, the type of rice you choose really matters – it’s not the same as grabbing any box off the shelf. Spanish short-grain rice varieties like Bomba or Calasparra are your best choices because they can absorb lots of liquid while staying firm, not mushy. These rices are special because they soak up about three times their volume in broth (compared to regular rice which takes in about twice its volume), which means they pick up more of those amazing seafood flavors. If you can’t find Bomba or Calasparra, other short-grain rice varieties will work, but try to avoid long-grain rice like basmati or jasmine since they won’t give you that authentic paella texture. Just remember not to rinse your rice before cooking – you want to keep all that natural starch to help create the right consistency.

Options for Substitutions

While paella is a traditional dish with some key ingredients, here’s what you can swap if needed:

• Short-grain rice: This is one ingredient you shouldn’t substitute – Bomba or Calasparra rice is essential for authentic paella texture. Regular rice won’t absorb the flavors the same way and might become mushy.
• Saffron: Though saffron gives paella its signature color and flavor, you can use turmeric in a pinch. Use about 1/4 teaspoon, but know the flavor won’t be quite the same.
• Seafood broth: If you can’t find seafood broth, you can make your own by simmering shrimp shells in chicken broth, or use clam juice mixed with water in a 1:2 ratio.
• Squid: You can skip the squid and add more shrimp instead, or try using bay scallops as an alternative.
• Mussels: Feel free to swap mussels with clams, or use a mix of both. Just make sure they’re fresh and the shells are tightly closed.
• White wine: If you prefer not to use wine, just replace it with an equal amount of seafood broth and add a splash of lemon juice for that bit of acidity.

Watch Out for These Mistakes While Cooking

The biggest mistake when making paella is stirring the rice once it’s cooking – unlike risotto, paella needs to be left undisturbed to develop that prized crispy bottom layer called ‘socarrat’. Another common error is using the wrong rice; long-grain varieties like basmati or jasmine won’t give you the right texture, so stick to short-grain Spanish rice that can absorb lots of flavor while staying firm. The timing of seafood additions is crucial – adding shrimp and mussels too early will result in rubbery, overcooked seafood, so wait until the last 5-7 minutes of cooking. For the best flavor development, make sure to let the sofrito (onion, garlic, and tomato base) cook slowly until it’s deeply caramelized, and don’t skip blooming the saffron in hot water before adding it to the pan – this releases its full color and flavor potential.

What to Serve With Seafood Paella?

Since paella is already a complete meal with rice, seafood, and vegetables, you don’t need much else on the side – but a few simple additions can make dinner even more special! A crusty loaf of Spanish bread is perfect for soaking up the flavorful saffron-infused broth at the bottom of the pan. I like to start the meal with some marinated olives and a light green salad dressed simply with olive oil and lemon juice. For drinks, a chilled Spanish white wine like Albariño or a pitcher of sangria makes this feel like a real Spanish feast. Keep dessert light with fresh seasonal fruit or flan if you’re feeling fancy.

Storage Instructions

Keep Fresh: Seafood paella is best enjoyed fresh off the pan, but if you have leftovers, place them in an airtight container and keep in the fridge for up to 2 days. I recommend removing the shellfish and storing them separately, as seafood can get a bit rubbery when stored too long with the rice.

Not Recommended for Freezing: I don’t suggest freezing paella because the texture of the rice and seafood can become quite mushy when thawed. The shellfish particularly doesn’t freeze well and might become tough and chewy after defrosting.

Warm Up: To enjoy leftover paella, gently heat it in a pan with a splash of broth or water to help restore moisture. Cover with foil and warm over medium-low heat until heated through. You can also microwave it, but the texture won’t be quite the same as when it’s fresh.

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 90-100 g
• Fat: 150-180 g
• Carbohydrates: 180-200 g

Ingredients

• 1/3 cup olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, peeled and chopped
• 1.5 teaspoons sweet paprika
• 1 pinch saffron strands
• 2 large squid, cleaned and sliced into quarter-inch rings (tentacles not included)
• 2 cups short-grain rice (like bomba or calasparra)
• 1 cup white wine
• 3 cups seafood broth
• 12 prawns or jumbo shrimp (preferably with shells for more flavor)
• 12 mussels

Step 1: Prepare the Wine and Seafood Stock

Begin by bringing the white wine and seafood stock to a simmer in a large saucepan over high heat.

Add a pinch of saffron threads to enhance the flavor.

Once it starts simmering, reduce the heat to low and let it gently simmer while you prepare the other ingredients.

Step 2: Saute the Base Ingredients

In a large, shallow frying pan (like a 10-inch cast iron skillet or a 16-inch paella pan), heat the olive oil over medium-high heat.

Add the onion and sauté until it becomes translucent, stirring frequently.

Add the garlic and cook for about 1-2 minutes until fragrant, being careful not to let it brown.

Stir in the tomato, paprika, and a pinch of salt, cooking until the tomatoes are reduced and the oil begins to sizzle.

Step 3: Cook the Squid and Rice

Add the squid to the pan, stirring to coat it in the tomato mixture.

Sauté for about a minute to give the squid some color.

Then, stir in the rice and cook for 1 minute.

Spread the rice evenly across the pan.

Pour in the simmering wine mixture all at once and reduce the heat to low.

Let it cook without stirring for 10 minutes.

Step 4: Add the Prawns and Cook the Rice

Arrange the prawns or shrimp in a circle on top of the rice and continue cooking for another 10 minutes.

Turn the shrimp over as they start to turn pink.

If the rice starts to dry out before the shrimp is fully cooked, add more hot stock, half a cup at a time.

Step 5: Steam and Add the Mussels

In a separate large skillet with a tight-fitting lid, steam the mussels in a half-inch of simmering water.

Cook until the mussels’ shells open, discarding any that remain closed.

Once cooked, arrange the mussels decoratively on the paella.

Step 6: Form the Socarrat and Serve

As the stock in the paella fully evaporates, listen for a faint crackling from the bottom of the pan, indicating the socarrat (crispy rice layer) is forming.

If you don’t hear anything, briefly raise the heat to medium.

Remove the paella from the heat and cover it with a tea towel for 3 minutes to let it rest.

Uncover and serve directly from the pan with lemon wedges on the side for a refreshing finish.