Seafood Paella
A vibrant, one-pan masterpiece brimming with shrimp, mussels, and clams. Infused with the beautiful aroma of saffron and smoked paprika, this authentic Spanish dish is perfect for sharing and creating lasting dinner memories.
For 4 servings
10 steps. 40 minutes total.
- 1
Prepare the Saffron Broth: In a small bowl, crumble the saffron threads
- a.Pour about 1/2 cup of the warm seafood broth over the saffron and let it steep for at least 15 minutes to release its color and aroma. Keep the remaining broth warm in a saucepan over low heat.
- 2
Step 2
- a.Make the Sofrito: Heat the olive oil in a 14-16 inch paella pan or a large, wide skillet over medium heat. Add the chopped onion and bell pepper, and sauté for 8-10 minutes until soft and translucent. This slow cooking builds the flavor base.
- 3
Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant
- a.Add the smoked paprika and stir for 30 seconds, then immediately add the crushed tomatoes to prevent the paprika from burning. Cook the sofrito for 5-7 minutes, stirring occasionally, until it darkens in color and the oil begins to separate.
- 4
Step 4
- a.Deglaze and Toast the Rice: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce by half, about 2 minutes. Add the Bomba rice and stir constantly for 1-2 minutes to coat each grain with the sofrito.
- 5
Step 5
- a.Add Broth and Cook the Rice: Pour in the remaining warm seafood broth and the saffron-infused broth. Add the salt and pepper. Stir gently one last time to distribute the rice evenly across the pan. Bring to a strong simmer, then reduce heat to medium-low. Do not stir the rice again.
- 6
Step 6
- a.Simmer Uncovered: Let the paella simmer gently, uncovered, for about 15-18 minutes. The rice should absorb most of the liquid. Rotate the pan occasionally to ensure even cooking.
- 7
Step 7
- a.Add the Seafood: Arrange the clams and mussels around the outer edge of the pan, hinge-side down. Nestle the shrimp into the rice. Sprinkle the frozen peas over the top.
- 8
Steam the Seafood: Cover the pan tightly with a lid or aluminum foil
- a.Cook for another 5-8 minutes, until the shrimp are pink and opaque, and the clams and mussels have opened. Discard any shellfish that remain closed.
- 9
Step 9
- a.Develop the Socarrat (Optional): If you want the prized crispy bottom layer, uncover the pan and increase the heat to medium-high for 45-60 seconds. You may hear a slight crackling sound. Be careful not to burn it.
- 10
Step 10
- a.Rest and Serve: Remove the pan from the heat and let it rest, still covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking. Garnish generously with fresh parsley and serve immediately with lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a great paella is the 'socarrat' – the crispy, caramelized layer of rice at the bottom. Do not stir the rice after adding the liquid to help it form.
- 2Use a proper paella pan if possible. Its wide, shallow shape promotes quick liquid evaporation, which is essential for perfectly cooked paella rice.
- 3Always use warm broth. Adding cold liquid to the hot pan will shock the rice and hinder even cooking.
- 4The quality of your stock is paramount. A flavorful homemade or high-quality store-bought seafood broth will elevate the dish significantly.
- 5Ensure your shellfish are fresh. Mussels and clams should be tightly closed before cooking and should open during the steaming process. Discard any that don't.
- 6Letting the paella rest for 5-10 minutes after cooking is a non-negotiable step. It allows the rice to absorb the final traces of broth and the flavors to settle.
Adapt it for your goals.
Paella Valenciana
For the traditional version from Valencia, omit the seafood and use bone-in chicken thighs and rabbit pieces. Add green beans and lima beans (garrofó) with the rice.
Meat Lover's PaellaMeat Lover's Paella
Use chicken and Spanish chorizo instead of seafood. Brown the meats before making the sofrito.
Vegetarian PaellaVegetarian Paella
Replace seafood with a variety of vegetables like artichoke hearts, mushrooms, asparagus, and chickpeas. Use a rich vegetable broth.
Why this is on our healthy list.
Rich in Lean Protein
The combination of shrimp, mussels, and clams provides a high-quality source of lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Heart-Healthy Omega-3s
Seafood is an excellent source of omega-3 fatty acids, which are known to support cardiovascular health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Source of Essential Minerals
Shellfish like clams and mussels are packed with important minerals such as iron, which prevents anemia; zinc, for immune support; and selenium, a powerful antioxidant.
Antioxidant Properties
Saffron and paprika are not just for flavor and color; they contain potent antioxidants like crocin and safranal that help protect your cells from damage caused by free radicals.
Frequently asked questions
Yes, Seafood Paella can be a very healthy and balanced meal. It's rich in lean protein from the seafood, provides complex carbohydrates from the rice, and includes vitamins and minerals from the vegetables. The use of olive oil adds healthy monounsaturated fats.