Tasty Paella with Frozen Seafood Recipe

Let’s talk about paella – one of those dishes that sounds fancy but is actually pretty doable, especially with frozen seafood. I learned this shortcut version when I was trying to recreate the paella I had at a Spanish restaurant without running all over town looking for fresh seafood. Now it’s become my go-to dinner when I want something that feels special but doesn’t require a huge amount of effort.

What I love about making paella with frozen seafood is how practical it is. The seafood mix is right there in your freezer whenever you need it, and it costs way less than buying everything fresh. Plus, most grocery stores carry these frozen seafood mixes now, so you don’t have to make any extra trips to specialty stores.

Whether you’re cooking for your family on a weeknight or having friends over for dinner, this paella recipe fits the bill. It’s the kind of meal that looks like you spent hours in the kitchen, but between you and me, it’s actually pretty straightforward once you get the hang of it.

What Kind of Frozen Seafood Should I Use?

Most grocery stores offer convenient seafood medley bags in the freezer section that work perfectly for paella. These usually contain a mix of shrimp, mussels, calamari rings, and sometimes scallops – any of these combinations will work great in this recipe. If you’re buying individual frozen seafood items instead of a medley, look for raw rather than pre-cooked options, as they’ll have better texture and won’t get rubbery when cooked in the paella. Just make sure to thaw your seafood completely in the refrigerator overnight and pat it dry with paper towels before adding it to your dish. And here’s a helpful tip: while frozen seafood is super convenient, try to avoid packages with visible ice crystals, as these can be a sign of freezer burn.

Options for Substitutions

Let’s talk about what you can swap in this paella recipe while still keeping it tasty:

• Paella rice: While paella rice is best for authentic results, Arborio rice works well too. Calasparra or Bomba rice are other good options. I wouldn’t recommend using regular long-grain rice as it won’t give you the right texture.
• Chicken broth: You can use vegetable broth or seafood stock instead. If using seafood stock, reduce the salt in the recipe since it’s usually saltier.
• Frozen seafood mix: Feel free to use any combination of frozen seafood you like or can find. Shrimp, cod, or any white fish chunks work great too. Just keep the total amount the same.
• Turmeric: If you’re out of turmeric, you can use saffron (the traditional choice) if you have it. Just a pinch will do. Without either, the color will be different but the dish will still taste good.
• Fresh parsley: Dried parsley works in a pinch (use 1 teaspoon), or try fresh cilantro for a different but nice flavor.
• Cherry tomatoes: Regular diced tomatoes work just fine – use about 2 medium tomatoes, diced. You can even use 1/2 cup canned diced tomatoes, drained.

Watch Out for These Mistakes While Cooking

The biggest challenge when making paella with frozen seafood is timing – adding your seafood too early will result in overcooked, rubbery bites that no one wants to eat. Instead, thaw your frozen seafood in the refrigerator overnight and add it during the last 5-7 minutes of cooking, just enough time for it to heat through and maintain its tender texture. Another common mistake is stirring the rice too frequently, which releases excess starch and creates a creamy risotto-like texture instead of the characteristic separate, fluffy grains of authentic paella. For the best results, resist the urge to stir once the liquid is added – only rotate the pan occasionally to ensure even cooking. The final watch-out is not achieving the prized socarrat (the crispy bottom layer) – to create this, increase the heat to medium-high during the last few minutes of cooking until you hear a gentle crackling sound, but be careful not to burn the bottom.

What to Serve With Paella?

This Spanish rice dish is pretty much a complete meal on its own, but a few simple sides can make it even better! A crusty loaf of bread is perfect for soaking up all that tasty saffron-flavored broth at the bottom of the pan. I like to serve a light green salad dressed with just olive oil and lemon juice on the side – it helps balance out the richness of the seafood and rice. For drinks, you can’t go wrong with a chilled Spanish white wine like Albariño, or if you’re feeling festive, serve up some sangria to really get those Mediterranean vibes going.

Storage Instructions

Keep Fresh: Once your paella has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 2 days, though the rice might absorb more moisture and become a bit softer. For the best flavor and food safety, try to enjoy any seafood dishes within 48 hours.

Make Ahead: While paella is best enjoyed fresh, you can prep some ingredients ahead of time. Chop your onions, garlic, and measure out your spices the day before. Store these prepped ingredients separately in the fridge. Just remember that seafood tastes best when cooked right before serving.

Warm Up: To enjoy leftover paella, gently heat it in a pan over medium-low heat with a splash of broth to prevent the rice from drying out. Stir occasionally until it’s heated through. I don’t recommend microwaving seafood paella as it can make the seafood tough and rubbery.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 900-1100
• Protein: 50-60 g
• Fat: 30-40 g
• Carbohydrates: 100-120 g

Ingredients

• 1 cup paella or arborio rice
• 3 cups chicken broth
• 1 onion
• 3 garlic cloves
• 1 cup cherry tomatoes
• 2 tablespoons vegetable oil (or olive oil)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon turmeric powder
• 2 cups assorted frozen seafood (such as mussels, calamari rings, and scallops)
• 1 cup mussels (in shells)
• 1 tablespoon fresh parsley, chopped

Step 1: Prepare the Aromatics

Begin by peeling and chopping the onion and garlic.

This will form the base of your dish, providing depth and flavor.

Step 2: Sauté the Onion

In a large pan, heat up some oil on low heat.

Add the chopped onion with a pinch of salt and fry until it turns a golden color.

This should take a few minutes, and it’s important to not rush this step as it enhances the flavor.

Step 3: Cook the Garlic and Tomatoes

Add the chopped garlic to the pan, followed by the tomatoes.

Cook for an additional 2-3 minutes until the tomatoes have become mushy, which will contribute a rich, tangy base to your dish.

Step 4: Add Spices and Rice

Introduce the paprika, turmeric, and rice to the pan.

Season with salt and pepper, then give everything a good stir to ensure the spices and rice are well mixed with the onion and tomato base.

Step 5: Simmer with Stock

Add the stock to the pan and place the lid on.

Allow it to cook on low to medium heat without stirring, until most of the liquid has evaporated.

This creates the traditional texture and consistency of the dish.

Step 6: Cook the Seafood

Once most of the liquid has evaporated, add the seafood into the pan.

Cover with the lid again and cook for about 7 minutes until the seafood is cooked through, the rice is tender, and all the liquid is absorbed.

Step 7: Garnish and Serve

Finish your dish by garnishing with fresh parsley before serving.

This adds a fresh, vibrant touch to your flavorful seafood and rice dish.

Enjoy!