This easy seafood paella recipe calls has all the delicious flavors of Spain in one bite. It's simple yet so delicious and calls for a handful of ingredients. Follow my instructions to make this Spanish favorite at home!
When I visited Madrid, Valencia and Barcelona, I knew Spanish food would become a favorite and I'll be making it in my kitchen regularly. Everyday we would go to a different bar trying their gambas al ajillo, tortilla espanola and of course, crispy patatas bravas with silky aioli. Of course, one of our favorites was paella which we had many of in Valencia, where the dish is originated. And now I cannot wait to share my simplified version with you to try!
Table Of Contents:
What Is Paella?
Originating from the Valencia region on the eastern coast of Spain, paella (pronounced pai-ay-uh) has become a symbol of Spanish cuisine. Traditionally cooked over an open flame in a wide, shallow pan known as a "paellera," this dish is characterized by its saffron-infused rice, which takes on a golden hue, and a number of ingredients that vary region to region and household to household.
You can find paella in many restaurants around Spain. They offer different types of paella including paella valenciana (Valencian paella), paella de marisco (seafood paella) and paella mixta (mixed paella).
Today's paella recipe is a simplified version, featuring a variety of seafood, including shrimp, calamari, and mussels. It's a recipe for paella that's easy to prepare at home. Unlike the traditional method, which requires a specific paella pan and outdoor cooking over an open flame, this version can be conveniently made on your stovetop using a regular pan, making it accessible for home cooks seeking a taste of Spain.
What's Paella Made Of?
Classic Valencian paella uses chicken, rabbit, snails and a combination of fresh beans. But of course there are many variations of this classic Spanish one pan rice recipe. My version uses the following ingredients:
- Onion: White or yellow onion that's finely diced.
- Garlic: You only need a couple cloves of garlic for flavor.
- Tomatoes: A couple of roma tomatoes or plum tomatoes would work best for this recipe.
- Pepper: Sweet yellow or red bell pepper would work for this recipe.
- Saffron: Persian or Spanish saffron would work best for this recipe. Make to read all about saffron and how to use it.
- Rice: Bomba rice, also known as calaspara rice works best to make Paella. This short grain rice absorbs more water without becoming mushy. You can find bomba rice in some supermarkets as well as online. Alternatively, you can use short or medium grain rice.
- Seafood: I used a combination of mussels, shrimp and calamari.
How To Make Seafood Paella
- Heat the olive oil in the pan and saute the onion until translucent. Add in the garlic and cook for a minute or two.
- Add in the bell pepper and tomatoes. Cook for 5 minutes so the tomatoes starts releasing their juice.
- Add the rinsed rice followed by the spices. Stir for a minute and add the bloomed saffron and the vegetable stock. Gently jiggle the pan so the rice is in one even layer. Make sue not to stir the rice at this point.
- Bring to a low simmer, cover with a lid and cook for 15 to 20 minutes until the rice is tender. If the rice is still firm, add ÂĽ cup more water or stock.
- Top the rice with green peas and seafood. Cover and cook for another 5 to 8 minutes.
- Let the paella sit for 5 minutes before serving. Top with chopped parsley.
Tips To Make Good Paella
- The pan: Classic Spanish paella pans are made of carbon steel. They are wide, shallow and flat with 2 handles. This design will have the liquid evaporate quickly and result in the rice forming a crispy crust at the bottom of the pan known as "socarrat", which is sort of like tahdig. I developed this recipe keeping in mind that not everyone owns a paella pan. You can use any pan that is wide with a flat surface to make paella.
- Saffron: Don't skip it, saffron adds a lot of flavor to this dish and I strongly recommend blooming it on ice before adding it to the rest of the ingredients.
- Rice: As preciously mentioned, the best rice to use is Spanish rice also known as bomba rice. If that's not available, short grain or medium grain rice would work too. However, keep in mind that long grain rice will not work for this recipe. Once again, don't stir the rice when it's cooking so you can get the crispy bottom.
- Endless possibilities: As I mentioned before, this Spanish one pan wonder can be made in many different ways so get creative. You can make vegetarian paella, seafood paella like I've done here, or use chicken and chorizo which you can add with the peppers and tomatoes.
Serving Suggestions
Paella is usually served in the same pan that it's cooked in. It goes well with other classic Spanish dishes such as pan con tomate or patatas bravas. You can even simply serve it with some crusty bread on the side and it will be just perfect.
Leftovers
Store the leftovers in a airtight container and refrigerate for up to 3 days. It's best to reheat paella in a pan, covered, over medium heat. It's best to have paella by day 4, but if you end up having more, you can freeze it in a freezer-safe container for up to 2 months. To serve, thaw it in the fridge overnight and reheat in a pan over medium heat.
Frequently Asked Questions
Yes, you can make paella in any large wide pan with flat surface.
Paella is best served fresh and right off the stove therefore I don't recommend making it ahead of time. However, you can prepare the ingredients, clean the seafood and chop the vegetables in advance.
Leave out the seafood and use additional vegetables such as marinated artichoke hearts, green beans, mushrooms and zucchini.
First, make sure you're using a wide shallow pan with flat surface, this would ensure even heat distribution. Next is the rice, short grain rice such as Spanish rice (bomba rice) absorbs liquid evenly and slowly releases starch which will give you the crispy bottom. And the last tip is to avoid stirring after adding the stock. If needed, simply shake the pan to even the rice.
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Step-by-Step Recipe
Easy Seafood Paella Recipe
Ingredients
- ÂĽ tsp ground saffron
- 3 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 roma tomatoes diced
- ½ red bell pepper
- 1 tsp paprika
- 2 cups short grain rice rinsed
- 1 tsp kosher salt
- 5 cups vegetable stock
- ½ cup frozen peas
- 1 lb mussels cleaned
- 8-10 large shrimp peeled and tail-on
- 8 oz calamari thawed
- 2 tbsp parsley chopped
Instructions
- Sprinkle the ground saffron on 3 cubes of ice and set aside to melt. This will be your bloomed saffron.
- Heat the olive oil in a large, wide and shallow pan over medium high heat. Saute the onion until translucent. Add in the garlic and cook for a minute or two.
- Add the bell pepper and tomatoes. Stir and cook for 5 minutes until the tomatoes starts releasing their juice.
- Add the rice followed by the bloomed saffron, paprika and salt . Stir and add the vegetable stock. Gently jiggle the pan so the rice is in one even layer. Make sue not to stir the rice at this point.
- Bring to a low simmer, cover with a lid and cook for 15 to 20 minutes until the rice is tender. If the rice is still firm, add ÂĽ cup more water or stock.
- Top the rice with the green peas, mussels, shrimp and calamari. Cover and cook for another 5 to 8 minutes. Let it sit for 5 minutes before serving. Top with parsley.
Notes
- You can use classic Spanish paella pan if available. However, you can use any large, wide shallow pan with flat surface.
- It's best to use Spanish rice, also known as Bomba rice to make paella. If that's not available, use any short or medium grain rice. Long grain rice won't work for this recipe.
- To get the crispy bottom known as socarrat, make sure not to stir the rice after adding the stock.
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