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Seafood Paella

Seafood Paella

Seafood paella is one of the most delicious dishes but it’s also one that few dare to make out of fear they will mess it all up.

But this couldn’t be further from the truth because making paella is much easier than what you imagine.

As you will see, it takes a lot of ingredients but we assure you that the process is rather simple.

Paella has its origin in the community of Valencia, in Spain, but it’s very popular in the rest of the country and all around the world.

That’s the reason why we’ve chosen to show you this recipe today. Let’s make a delicious and easy seafood paella together to enjoy without even leaving the house.

How to make a seafood paella?

To make this paella, we will need a variety of seafood: mussels, squid, cuttlefish, clams and prawns.

We will also use some olive oil, some vegetables, and bomba rice for this recipe.

An indispensable piece of advice is to we should always cook paella with soup broth and never water so that it has the strong flavor we are looking for.

This time, we will use a homemade seafood broth because the paella is also seafood flavor, and we assure you that it will end up scrumptious.

However, if you don’t want to or if you don’t have time to, you can have the broth prepared by hand and the paella will be ready in less time.

The cook time depends on how much we prepare, but generally it is a quick recipe; we’ve been able to do it in 18 minutes, not counting the time it took to prepare the broth.

We invite you to jump into the marvelous world of cooking and learn how to make seafood paella, an iconic Spanish dish.

Seafood Paella Recipe

Seafood Paella recipe
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5 from 1 vote
We will now show you how to make seafood paella easily, a triumphant recipe from Spanish cuisine that we all love.
Prep Time15 mins
Cook Time38 mins
Total Time53 mins
Course: Main Course
Cuisine: Spanish
Servings: 4
Calories: 343kcal
Author: Dailis
Cooking Method
  • paella pan

Ingredients

  • 400 g of white rice
  • 1 handful of mussels
  • 500 g of prawns
  • 200 g of clams
  • 1 cuttlefish or calamari
  • 1 hake fish head and bones
  • 2 onions
  • 2 carrots
  • ½ a leek
  • ½ a red pepper
  • 1 plum tomato
  • 1 garlic clove
  • A twig of parsley optional
  • Some saffron strands
  • Extra virgin olive oil
  • 3 liters of water

Step by step how to prepare

  • We begin by making the seafood broth and to do this we cut an onion into large slices and we peel and cut the carrots.
  • We remove the first layer of the leek, we put it in pieces and save it.
  • We also clean the prawns and keep the heads saved for later. We can save some of them without cleaning them to be a decoration because they look very presentable in the paella.
  • We put a tall pan on the stove and sauté the onion, the carrots, and the leek in a bit of extra virgin olive oil for a few minutes.
  • We add the shells of the prawns and smoosh them so that way they release their juice. Cook for five minutes.
  • We add the hake head and bones, stir and add the water. Let it cook at medium heat for 20 minutes without covering it, removing all the foam that forms on the surface.
  • Meanwhile, in order to open the mussels, we put them in another pan (it can be small) on medium heat with some water for five minutes until they open up. The resulting juice is added to the broth.
  • Now we chop up the other onion, the pepper, and the garlic in little cubes. We also peel and grate the tomato.
  • Submerge the strands of saffron in a little bit of warm water (½ a cup) so that they release their aroma and color.
  • Now that the broth is done and the ingredients are prepared, we are ready to make the rice. We put the paella pan on the stove with a dash of olive oil (4 soupspoons).
  • When it’s hot, we sauté the onion and the garlic and when the onion begins to look transparent, we add the tomato, the pepper, and a pinch of salt.
  • We now add the calamari or the cuttlefish stirring it for one minute until adding the rice.
  • We sauté it until the rice becomes transparent and we pour a little bit of the broth. The amount should be two and a half times the amount of rice, about 1 liter.
  • We also add the saffron with the water and check to see if the salt level is correct. We let it cook without lidding it for 18 minutes.
  • During the 11th of 12th minute we add the clams and if we see that the rice needs a bit more broth, we add a dash more, little by little.
  • During the 14th minute we position the prawns and the mussels how we want them to look on top of the paella.
  • After the 18th minute we take it off of the stove and sprinkle a bit of parsley if we’d like, we cover it with a clean cloth for five minutes and after this time our delicious paella will be ready to be enjoyed at home with our family and friends.

Video. How to Make

Valores Nutricionales

Serving: 200g | Calories: 343kcal

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