Traditional Seafood Paella

Traditional seafood paella is popular worldwide and a vibrant representation of Spanish culture, particularly from the coastal region of Valencia. With its rich, golden rice infused with the flavours of the sea, this iconic meal has become a global favourite.

At the heart of a classic seafood paella are fresh shrimp and mussels, two essential ingredients that give the dish its distinctive taste. The shrimp, with their tender, slightly sweet flesh, perfectly complement the briny mussels. Together they create a perfect blend of textures and flavours. As these shellfish cook, they release their juices into the rice, enriching it with an irresistible, seafood-infused broth.

While shrimp and mussels are the stars of the show, paella is a versatile dish that welcomes an array of other seafood. For those who want to explore beyond the traditional recipe, clams are an excellent addition, bringing a subtle sweetness and a bit of chewiness to the dish. Scallops, with their delicate and buttery flavour, also work wonderfully, adding a touch of luxury to the paella.

For a heartier version, you might consider adding chunks of white fish such as cod or hake. These firm-fleshed fish hold their shape well during cooking, providing a satisfying bite alongside the softer shellfish. Squid, cut into rings or left whole if small, introduces a slightly chewy texture and mild flavour, balancing out the richness of the dish.

The key to a perfect seafood paella is in the preparation. Start with a good quality paella rice, such as Bomba or Calasparra, which absorbs the flavours of the broth without becoming mushy. Use a broad, shallow pan to ensure the rice cooks evenly, allowing it to develop the coveted socarrat—the crispy, caramelised layer at the bottom.

While the choice of seafood can vary, what remains constant is the dish’s ability to bring people together. Whether enjoyed with family on a quiet Sunday afternoon or served as the main course of a dinner party, traditional seafood paella is a true celebration of the sea’s bounty and always enjoyed.

Traditional Seafood Paella

This traditional seafood paella is a vibrant and flavourful Spanish dish, brimming with shrimp, mussels, and a medley of other seafood. It’s a perfect meal for gathering loved ones around the table, celebrating the rich flavours of the sea.

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Course: Main Dish

Cuisine: Spanish

Keyword: Cod, Hake, Mussels, Paella, Rice, Shrimp, Traditional Spanish Paella, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4 People

Calories: 358kcal

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Ingredients

 

MetricImperial

• 200 g paella rice
• 500 ml chicken stock fish
• 200 g shrimp peeled and deveined
• 200 g mussels cleaned and debearded
• 100 g squid cleaned and sliced into rings
• 100 g clams cleaned
• 150 g white fish cod/hake cut into chunks
• 1 medium onion finely chopped
• 1 large red bell pepper diced
• 2 cloves garlic minced
• 2 large tomatoes grated or finely chopped
• 1 tsp smoked paprika
• 1 pinch saffron threads
• 2 tbsp warm water
• 60 ml white wine
• 4 tbsp olive oil
• salt to taste
• pepper to taste
• 1 large lemon wedges for serving
• parsley chopped for garnish

Instructions

• Add the saffron to the 2 tbsp of warm water and let infuse.
  1 pinch saffron threads, 2 tbsp warm water
• Heat 2 tablespoons of olive oil in a wide, shallow paella pan over medium heat. Add the onion and red bell pepper, cooking until softened, about 5 minutes.
  1 medium onion, 4 tbsp olive oil, 1 large red bell pepper
• Stir in the garlic and cook for 1 minute, then add the grated tomatoes, smoked paprika, and saffron with its soaking water. Cook for 3-4 minutes until the tomatoes break down.
  2 cloves garlic, 2 large tomatoes, 1 tsp smoked paprika
• Add the rice to the pan and stir to coat the grains in the tomato mixture. Season with salt and pepper lightly. Cook for 2 minutes, then pour in the white wine. Allow it to evaporate, stirring occasionally.
  200 g paella rice, 60 ml white wine, salt, pepper
• Pour in the stock and bring to a gentle simmer. Arrange the shrimp, mussels, squid, clams, and white fish evenly around the pan. Do not stir the rice once the stock is added, allowing the seafood to cook and the rice to absorb the flavours.
  200 g shrimp, 200 g mussels, 100 g squid, 100 g clams, 150 g white fish, 500 ml chicken stock
• Cook the paella uncovered for about 20-25 minutes until the rice is tender and the seafood is cooked through. If the rice is too dry before it is fully cooked, add a bit more stock or water.
• Increase the heat to medium-high for the last 2 minutes to create the *socarrat*, the crispy layer of rice at the bottom of the pan. Be careful not to burn it.
• Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
  1 large lemon, parsley

Nutrition

Calories: 358kcal | Carbohydrates: 19g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 170mg | Sodium: 356mg | Potassium: 931mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2359IU | Vitamin C: 85mg | Calcium: 87mg | Iron: 3mg