Seafood Paella (Paella de Mariscos) – Traditional Spanish Recipe

 

Paella de Mariscos is one of Spain’s most beloved dishes — a flavorful seafood rice infused with saffron, paprika, and the essence of the Mediterranean. Originating from Valencia, this colorful paella combines shrimp, mussels, squid, and fish into a rich, aromatic meal perfect for sharing with family and friends.

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🇪🇸 Ingredients (for 4 servings)

• 2 cups (400 g) Bomba rice or short-grain rice

• 4 cups (1 L) seafood stock

• 12 large shrimp, peeled and deveined

• 10 mussels (cleaned)

• 150 g squid rings

• 150 g white fish fillet (cut into cubes)

• 1 red bell pepper, sliced

• 2 tomatoes, grated

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 tsp smoked paprika (pimentón)

• 1/2 tsp saffron threads, soaked in warm water

• 3 tbsp olive oil

• Salt and pepper to taste

• Fresh parsley and lemon wedges for garnish

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👩‍🍳 Instructions

1. Prepare the base (sofrito):
   Heat olive oil in a large paellera (paella pan). Sauté onion and garlic until soft and translucent. Add the grated tomato and paprika, stirring until the mixture becomes a rich paste.

2. Cook the seafood:
   Add squid and fish cubes to the pan and sauté for 3–4 minutes until lightly cooked. Remove and set aside.

3. Add the rice:
   Stir in the rice so it absorbs all the sofrito flavors. Add saffron-infused stock, salt, and pepper. Mix gently and spread evenly.

4. Simmer (no stirring!):
   Arrange shrimp and mussels on top. Allow the rice to cook uncovered over medium heat for about 15–18 minutes until the liquid is mostly absorbed.

5. Let it rest:
   Once done, cover the pan with a clean cloth and let it rest for 5 minutes. This helps the flavors blend and forms the traditional socarrat — the crispy rice layer at the bottom.

6. Serve:
   Garnish with chopped parsley and lemon wedges. Serve hot and enjoy the authentic taste of Spain!

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💡 Chef’s Tips

• Use Bomba or Calasparra rice — they absorb broth perfectly without turning mushy.

• Never stir the rice after adding the stock to preserve the socarrat.

• Pair with chilled white wine or sangría for a complete Mediterranean experience.

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🕰️ Prep Time: 20 minutes

🔥 Cook Time: 40 minutes

🍽️ Total: 1 hour

📍 Cuisine: Spanish (Valencian)

 

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