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Paella with Seafood

Experience the captivating flavors of Spain's coastal cuisine with this mouthwatering Seafood Paella recipe. Originating from the Valencia region, this iconic dish showcases a harmonious blend of saffron-infused rice, succulent seafood, and aromatic spices. With its vibrant colors and rich flavors, Seafood Paella is a true delight that transports you to the sunny shores of Spain.
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The Story

Seafood Paella is a traditional Spanish dish renowned for its fragrant saffron rice and an array of delectable seafood. This recipe features a combination of shrimp, mussels, clams, and squid, creating a symphony of flavors in every bite. With its stunning presentation and savory taste, Seafood Paella is an ideal choice for gatherings or a special dinner.


2 tablespoons olive oil
1 onion, diced
3 cloves of garlic, minced
1 red bell pepper, diced
1 tomato, diced
1 teaspoon smoked paprika
1 teaspoon smoked paprika
2 cups paella rice or short-grain rice
4 cups vegetable or seafood broth
1 pound (450g) mixed seafood (shrimp, mussels, clams, squid, etc.)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
4 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 45 Mins

Total TIme:

0 Hrs 0 Mins



Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat.


Add the diced onion, minced garlic, and diced red bell pepper to the pan. Sauté until the vegetables are softened and fragrant.


Stir in the diced tomato, smoked paprika, and saffron threads, cooking for another 2 minutes to release the flavors.


Add the paella rice to the pan, stirring to coat the grains with the oil and spices.


Pour in the vegetable or seafood broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the rice is almost cooked but still has a slight bite to it.


Arrange the mixed seafood over the rice, gently pressing them into the mixture.


Season with salt and pepper to taste. Avoid stirring the rice at this point to allow the coveted crispy bottom layer (socarrat) to form.


Continue cooking on low heat for another 10-15 minutes, or until the seafood is cooked through and the rice is tender.


Remove from heat and let the paella rest for a few minutes.


Garnish with chopped parsley and serve with lemon wedges on the side.

Tips for this recipe

To achieve the prized socarrat, increase the heat to medium-high during the last 5 minutes of cooking, listening for a gentle crackling sound and monitoring the bottom of the pan to ensure the rice forms a crispy golden layer. Be careful not to burn it. Additionally, you can customize your Seafood Paella by adding other seafood varieties, such as scallops or lobster, to suit your preference.

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