Name: Spanish Seafood Paella with Saffron
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 cups Bomba Rice; 3.5 cups Seafood Stock; 3 tbsp Extra Virgin Olive Oil; 12 pieces Large Shrimp (peeled and deveined); 12 pieces Fresh Mussels (cleaned); 0.5 lb Squid (cut into rings); 0.5 tsp Saffron Threads; 1 tsp Smoked Paprika (Pimentón); 1 medium Onion (finely diced); 3 cloves Garlic (minced); 0.5 cup Grated Tomato; 1 small Red Bell Pepper (sliced into strips); 0.25 cup Frozen Peas; 1 garnish Fresh Parsley and Lemon Wedges

"Transport your senses to the shores of Valencia with this vibrant, aromatic seafood paella. Featuring premium saffron-infused rice, tender shellfish, and the coveted crispy socarrat, this dish is the ultimate showstopper for any gathering."

Ingredients

Qty	Item
1.5 cups 300 g	Bomba Rice
3.5 cups 825 ml	Seafood Stock
3 tbsp 45 ml	Extra Virgin Olive Oil
12 pieces 350 g	Large Shrimp (peeled and deveined)
12 pieces 400 g	Fresh Mussels (cleaned)
0.5 lb 225 g	Squid (cut into rings)
0.5 tsp 0.5 g	Saffron Threads
1 tsp 5 g	Smoked Paprika (Pimentón)
1 medium 110 g	Onion (finely diced)
3 cloves 15 g	Garlic (minced)
0.5 cup 120 ml	Grated Tomato
1 small 100 g	Red Bell Pepper (sliced into strips)
0.25 cup 40 g	Frozen Peas
1 garnish 1 set	Fresh Parsley and Lemon Wedges

How to Make Spanish Seafood Paella with Saffron

Heat the seafood stock in a small saucepan and add the saffron threads to infuse. Keep it warm over low heat.

In a 12-inch paella pan or large shallow skillet, heat the olive oil over medium-high heat. Sear the shrimp and squid rings for 2 minutes until opaque; remove and set aside.

In the same pan, add the onion and red pepper. Sauté until softened, about 5 minutes. Add the garlic and grated tomato, cooking for another 3-4 minutes until the mixture (sofrito) darkens and thickens.

Stir in the smoked paprika and the rice. Toast the rice for 2 minutes, stirring constantly to coat every grain with the sofrito oil.

Pour in the saffron-infused stock. Stir once to distribute the rice evenly. From this point forward, DO NOT stir the rice.

Simmer on medium-low heat for 15 minutes. Arrange the seared shrimp, squid, and raw mussels on top of the rice. Sprinkle the peas over the surface.

Continue cooking for another 5-8 minutes until the liquid is absorbed and the mussels have opened.

Increase the heat to medium-high for the final 1-2 minutes until you hear a faint crackling sound; this creates the 'socarrat' or crispy bottom.

Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with parsley and lemon wedges before serving.

·
Use Bomba or Calasparra rice; these short-grain varieties absorb three times their volume in liquid without becoming creamy like risotto.
·
The golden rule of paella: once the liquid is added, do not stir. Stirring releases starch and prevents the socarrat from forming.
·
The 'socarrat' is the caramelized, crispy layer of rice at the bottom. Listen for the 'toast' sound at the end of cooking to ensure it's there.
·
Always use high-quality saffron for the signature aroma and color; avoid using turmeric as a substitute.

Frequently Asked Questions

Can I use long-grain rice if I don't have Bomba?

It is not recommended. Long-grain rice doesn't absorb enough liquid, and Arborio rice becomes too sticky. In a pinch, medium-grain Goya rice is a better substitute.

What if my mussels don't open?

Discard any mussels that remain closed after the cooking process is finished, as they may not have been fresh.

Do I need a specific paella pan?

A traditional carbon steel paella pan is best for heat distribution, but a wide, shallow stainless steel or cast-iron skillet will also work well.

Can I make this ahead of time?

Paella is best served immediately. However, you can prepare the sofrito and the saffron stock ahead of time to speed up the process.

Video Tutorials

Authentic Spanish Seafood Paella Recipe - Colab With Best Bites Forever

Paella With Alex Fargas

How to Make Martha Stewart's Paella | Martha's Cooking School | Martha Stewart

SPANISH SEAFOOD PAELLA

What to Cook Next

See All Seafood

Next Recipe

Spicy Shrimp Scampi over Linguine

This Spicy Shrimp Scampi features succulent, pan-seared shrimp nestled in a luxurious garlic-butter sauce with a bold kick of red pepper flakes. Tossed with al dente linguine and finished with bright lemon and fresh parsley, it's a restaurant-quality meal ready in just 30 minutes.

Cook Spicy Shrimp Scampi over Linguine