Seafood Paella
A flavorful Spanish Seafood Paella made with tender rice, shrimp, mussels, squid, fish, fresh vegetables, saffron, and aromatic spices. Cooked in one pan for a delicious and satisfying seafood meal.
Ingredients
For The Paella
- 300 g short-grain rice such as bomba or paella rice
- 250 g shrimp or prawns peeled and deveined
- 200 g mussels cleaned
- 200 g squid cleaned and sliced into rings
- 150 g firm white fish cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 medium tomatoes finely chopped
- 1½ tsp smoked paprika
- ½ tsp saffron threads
- 4 cups seafood stock
- ½ cup dry white wine optional
- ½ cup frozen peas
- 1 bay leaf
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 1 lemon cut into wedges
- 2 tbsp fresh parsley chopped
Instructions
- Heat the olive oil in a wide paella pan or large shallow skillet over medium heat.
- Add the shrimp and cook for about 1–2 minutes per side until lightly colored. Remove and set aside.
- Add the squid and cook for 1–2 minutes, then remove and set aside with the shrimp.
- Add the chopped onion and red bell pepper to the pan. Cook for 4–5 minutes until softened.
- Add the minced garlic and cook for about 30 seconds.
- Stir in the chopped tomatoes and cook for 3–4 minutes until they break down and become slightly thick.
- Add the smoked paprika and saffron. Stir for about 30 seconds.
- Add the rice and stir for 1–2 minutes so the grains are coated with the tomato mixture.
- Pour in the seafood stock and white wine, if using. Add the bay leaf, salt, and black pepper.
- Stir once to distribute the ingredients, then reduce the heat to a gentle simmer.
- Cook uncovered for about 15 minutes without stirring, allowing the rice to absorb the liquid.
- Add the mussels, fish, peas, and cooked squid. Arrange the shrimp over the top.
- Continue cooking for another 5–8 minutes, until the rice is tender and the seafood is cooked through. Add a little more stock only if necessary.
- Once the liquid is mostly absorbed, increase the heat slightly for 1–2 minutes to help form a light golden crust on the bottom of the pan.
- Remove from the heat and cover loosely with foil. Let the paella rest for 5 minutes.
- Remove the bay leaf, garnish with fresh parsley, and serve with lemon wedges.