Shrimp Seafood Paella is an abundance of flavour ready in a short time. The recipe includes wonderful seafood such as squid, clams and shrimp. I also like to include octopus and chorizo and swap the clams for mussels depending on what’s available. Serve as a main dish with a glass of chilled wine. This recipe is produced somewhat differently from other paellas as you add the liquid to rice in one go and not spend time stirring a ladle at a time. I find this recipe to be easier to produce and very tasty. Hope you do to.
What I particularly enjoy about this Shrimp Seafood Paella is how little fuss is needed once everything has been prepared. The pan does most of the work, allowing the rice to absorb the rich stock while the seafood cooks gently on top. There is something rather satisfying about lifting the lid and seeing the shrimp turn pink, the clams open and the vegetables sitting amongst the golden rice.
The saffron adds a gentle fragrance and warm colour, while the smoked paprika gives the dish a slightly deeper flavour. It is not meant to overpower the seafood, though, and I find that a little paprika goes a surprisingly long way. The tomato paste also helps give the rice a lovely savoury background without making the dish taste heavily tomato based. Together, these simple ingredients create plenty of character.
Fresh seafood is wonderful when you can get it, but this is also a useful recipe when you need to work with what is available. I have used mussels instead of clams many times, and they work beautifully. Similarly, cooked octopus can be added for extra texture, while a little sliced chorizo gives the whole pan a more robust Spanish character. Just remember that additional ingredients may change the cooking time slightly.
One thing I would recommend is keeping an eye on the rice rather than relying completely on the clock. Different rice and pans can absorb liquid at different rates. You want the grains cooked but still offering a little resistance when bitten. Avoid stirring once the seafood has been added, as this helps keep the dish closer to the traditional appearance of a good paella.
When the pan is ready, let it sit for a few minutes before serving. This short rest allows the remaining moisture to settle into the rice and makes serving much easier. I like to bring the whole pan to the table because it looks wonderfully inviting and creates an instant centrepiece.
Serve the paella with a simple green salad, some crusty bread or lightly dressed vegetables. A squeeze of fresh lemon over the seafood is also worth trying, especially if you enjoy a little sharpness with rich flavours. Most importantly, serve it while everything is hot and fresh. It is the sort of meal that encourages everyone to help themselves, chat around the table and go back for another spoonful.
Shrimp Seafood Paella
Ingredients
- 1 cup Arborio rice
- ½ lbs clams washed
- 1 lbs shrimp prawn/devein/peel
- 9 oz squid rings
- 2 cloves garlic peel/mince
- ½ pinch saffron
- 1 tbsp tomato puree paste
- 1 tsp smoked paprika
- 2 cups water
- 2 cup fish stock or chicken stock
- 3½ oz peas frozen
- 3½ oz carrots diced
- ¼ cup olive oil
- salt to taste
- ground pepper to taste
Instructions
- Season the shrimp with salt and pepper.1 lbs shrimp, salt, ground pepper
- Place a large frying pan over a high heat and add the oil. Once the oil is hot, add the Arborio rice to the pan and stir to coat in the oil and shrimp juice. Cook for about 2 minutes until the rice turns cloudy/opaque.1 cup Arborio rice, ¼ cup olive oil
- Add the tomato puree/paste, garlic, paprika and saffron and stir well to fully combine. Continue to cook until the rice is almost fizzing and toasting, normally only about 1 minute.2 cloves garlic, 1 tbsp tomato puree, 1 tsp smoked paprika, ½ pinch saffron
- Add the vegetable stock and water and gently stir bringing the contents to a boil.2 cups water, 2 cup fish stock
- Continue to boil until about half of the liquid has been absorbed by the rice about 10 – 12 minutes.
- Reduce the heat so the liquid just simmers.
- Add the clams and squid rings, frozen peas and carrots and stir to mix. Cover with a lid to simmer for about 6 – 8 or until the rice has a little bite. squid rings½ lbs clams
- Finally add the shrimp on top or the rice and cover with a lid again. Simmer until the shrimp are cooked, the clams have opened (discard any that haven’t) and the rice is perfect. Normally only a couple of minutes.9 oz squid rings, 3½ oz peas, 3½ oz carrots
35 comments
This seafood paella is so simple to follow even I managed to make it perfectly!
Really enjoyable and packed with flavour. Next time I might add a little chorizo for extra depth, although it was very good without it.
This was my first attempt at paella and I was very pleased with the result. The instructions were straightforward and the finished dish tasted far more complicated than it actually was.
A fantastic seafood dish that feels both rustic and special. I particularly liked being able to bring the whole pan to the table for everyone to share.
I found the recipe easy to follow and the results were excellent. It is definitely something I would make for guests because it looks impressive without being too difficult.
I liked the simplicity of this recipe. There are enough flavours to make it interesting, but the shrimp still remain the main attraction.
This was full of flavour and everyone enjoyed it. I did find that my rice needed a little more stock, so I would suggest checking the rice during cooking rather than relying entirely on the stated amount.
One of the nicest homemade paellas I have tried. The flavours are comforting without being heavy, and the shrimp, saffron and paprika work together beautifully.
This paella was so delicious and surprisingly easy to prepare. The shrimp were tender, the rice was full of flavour, and the saffron gave everything a lovely aroma.
I made this for a small dinner party and everyone asked for the recipe. It was easy to prepare and looked fantastic when brought to the table.
I enjoyed this recipe very much and will certainly make it again. Next time I might add a few more vegetables for extra colour and texture, but the basic recipe is already excellent.
We really enjoyed this. The rice was savoury and fragrant while the seafood stayed tender. It made a lovely weekend dinner.
Excellent paella and much easier than I expected. The combination of saffron, paprika and seafood creates a wonderfully comforting meal.
A fantastic family meal that looked impressive on the table. I added a few mussels alongside the shrimp and they worked perfectly with the rest of the ingredients.
Very tasty and straightforward. I did find the rice slightly wetter than I wanted, so next time I will use a little less stock and keep a closer eye on the final cooking stage.
This turned out beautifully and looked fantastic served straight from the pan. The shrimp were cooked perfectly and the rice had plenty of flavour.
A lovely recipe with plenty of flavour. I particularly liked the smoked paprika because it gave the rice a gentle smoky note.
The saffron really makes this dish special. It gives the rice a beautiful colour and subtle fragrance without making the flavour too strong.
Lovely recipe with a great combination of textures. The tender shrimp against the seasoned rice made every mouthful enjoyable.
The finished paella looked gorgeous and tasted even better. I would recommend allowing it to rest for a few minutes before serving, as suggested.
Delicious seafood paella with a good balance of flavours. I added a little extra lemon at the table and thought it lifted the whole dish.
A really good paella with plenty of character. I would perhaps add a little more paprika next time because I enjoy a stronger smoky flavour, but that is simply personal preference.
Really tasty and full of fresh seafood flavour. I served it with lemon wedges and a simple green salad, which made a lovely dinner.
I added some mussels because I had them available and they made an already good dish even better. Everyone went back for seconds.
I followed the recipe closely and was delighted with the result. The seafood cooked beautifully and the rice had just the right amount of seasoning.
This turned out better than expected for a homemade paella. The instructions were easy to understand and the finished dish looked wonderfully colourful.
A delicious recipe that makes a wonderful centrepiece. I served mine with crusty bread and a fresh salad, and there was not much left afterwards.
This is a great way to make seafood feel special without spending hours in the kitchen. The flavours were fresh, savoury and nicely balanced.
I loved the smoky flavour from the paprika and the gentle fragrance from the saffron. It made an excellent dinner and was enjoyed by everyone.
This was delicious from the first mouthful to the last. The lemon squeezed over the top just before serving added a lovely freshness.
A very good recipe that I will be adding to my regular rotation. I used mussels instead of some of the seafood and the substitution worked well.
This was a big hit in our house. The rice developed a lovely flavour and the shrimp were juicy rather than overcooked.
The rice absorbed all those wonderful flavours and had a lovely texture. I will definitely be making this again.
Very enjoyable, although I think the recipe could mention more clearly that different types of rice may require slightly different amounts of stock. Mine needed a little extra liquid.
I really enjoyed this recipe. The seafood and rice worked beautifully together, and the smoked paprika added just the right amount of warmth without overpowering the shrimp.