Spanish Seafood Paella

This Spanish seafood paella is made with saffron-infused rice, a rich seafood stock, and perfectly cooked shellfish. Simmered low and slow, every bite is layered with depth and texture thanks to the creamy consistency, chunks of seafood, and crispy socarrat bottom. Serve it family-style straight from the pan for a hearty, crowd-pleasing meal!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Main Course

Cuisine: Spanish

Keyword: seafood paella, spanish paella, spanish paella recipe

Servings: servings

Equipment

1 Large Pot
1 (15-16 / 38-40 centimeter) Paella Pan
1 Fine Mesh Strainer
1 Wooden Spoon or Spatula
1 Small Bowl

Ingredients

For the Rice and Base:

5 cup hot seafood stock
2 pound fish parts, shrimp shells
2 Roma tomato halved
2 large carrot chopped
1 onion halved
large pinch saffron threads
¼ cup Spanish olive oil
2 cup bomba rice
salt

For the Seafood:

8 large head-on shrimp
12 mussels cleaned
12 clams cleaned
1 cup calamari rings

For the Vegetables & Sofrito:

1 cup flat green beans (judía verde plana) cut in half
1 red bell pepper sliced
3 clove garlic minced
1 ripe tomato grated (about ½ cup / 120 milliliter) pulp
½ cup garrofó beans (or large lima beans) soaked and cooked

For the Garnish:

fresh parsley chopped
lemon wedges

US Customary - Metric

Instructions

Make the stock: In a large pot, combine the seafood stock, fish parts, shrimp shells, tomatoes, carrots, and onion. Bring to a boil, then reduce to a simmer. Cook for one hour, skimming any foam from the surface. Strain and keep the stock warm.
5 cup hot seafood stock, 2 pound fish parts, shrimp shells, 2 Roma tomato, 2 large carrot, 1 onion
Bloom the saffron: In a small bowl, combine saffron threads with two to three tablespoons (30-45 milliliters) of hot stock. Let steep for ten minutes.
large pinch saffron threads
Cook the vegetables: Heat olive oil in a 15-66 inch (38-40 centimeter) paella pan over medium-high heat. Add the green beans and red bell pepper. Cook for four to five minutes or until lightly blistered.
¼ cup Spanish olive oil, 1 cup flat green beans (judía verde plana), 1 red bell pepper
Build the sofrito: Add the garlic, cook for 30 seconds or until fragrant. Stir in the grated tomato, and cook for eight to ten minutes or until the mixture is thickened, darkened, and jammy, with the oil beginning to separate.
3 clove garlic, 1 ripe tomato
Toast the rice: Stir in the bomba rice, and coat it evenly in the sofrito.
2 cup bomba rice
Add liquid: Pour in the hot stock and saffron mixture. Season with salt. Spread the rice evenly across the pan. Do not stir from this point forward.
salt
Simmer the rice: Cook the rice over medium heat for ten minutes, rotating the pan occasionally for even cooking. Add the garrofó beans, and reduce the heat to low. Continue cooking for 25-30 minutes until the liquid reduces and the rice begins to appear on the surface.
½ cup garrofó beans (or large lima beans)
Add seafood: Nestle the shrimp, mussels, clams, and calamari into the rice. Cook for five to eight minutes until the shellfish open and the rice is just tender. Discard any unopened shellfish.
8 large head-on shrimp, 12 mussels, 12 clams, 1 cup calamari rings
Create the socarrat: Increase the heat to medium-high for one to two minutes. Listen for a gentle crackling sound and a toasted aroma from the bottom.
Rest: Remove the pan from heat, and let the paella rest uncovered for five to ten minutes.
Serve: Sprinkle the dish with chopped parsley and serve with lemon wedges directly from the pan.
lemon wedges, fresh parsley

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop with a splash of broth or water to prevent drying out. I don't recommend freezing leftovers as the taste and texture will change once thawed.

Nutrition