This Seafood Paella recipe combines saffron-infused rice with shrimp, mussels and squid, cooked with tomatoes, red bell peppers, paprika and fish stock. The rice is left undisturbed as it cooks so it can absorb the broth evenly and develop the crisp bottom layer known as socarrat.

Watch how to make Seafood Paella

Ingredients

• 12 garlic cloves
• 3 medium onions
• 3 red bell peppers
• 450 g (3 cups) squid
• 1 kg (6–7 cups) raw jumbo shrimp
• 750 g (about 4–5 cups) mussels, cleaned and debearded
• 180 ml (¾ cup) extra virgin olive oil
• 680 g (3 cups) chopped tomatoes
• 1 bay leaf
• 3 tsp paprika
• Salt, to taste
• Black pepper, to taste
• 900 g (4½ cups) paella rice
• 2.8 L (12 cups) fish stock
• 1 pinch saffron threads
• 1 bunch fresh parsley, finely chopped and divided
• Lemon, for squeezing and serving

Instructions

Prepare the ingredients

Finely dice the onions and red bell peppers. Finely chop the garlic and parsley.

Warm the fish stock, add the saffron threads, and set aside.

Cook the vegetable base

Heat the olive oil in a paella pan over medium-high heat.

Add the onions, red bell peppers, and garlic, and cook until the onions turn translucent.

Add the chopped tomatoes, bay leaf, paprika, salt, and black pepper. Stir well and cook for about 5 minutes. Taste and adjust the seasoning if needed.

Add the rice and stock

Add the rice and half of the chopped parsley. Stir for about 1 minute so the rice is well coated.

Slowly pour the saffron-infused fish stock all around the pan, then gently shake the pan to spread the rice into an even layer.

From this point on, do not stir, so the rice can develop the crisp bottom layer known as socarrat.

Bring the mixture to a boil, then reduce the heat to medium-low.

Add the seafood

Cook the rice uncovered for 15 to 18 minutes.

Arrange the shrimp, mussels, and squid on top of the rice and continue cooking, without stirring, for about 5 more minutes.

The rice should be nearly tender and most of the liquid absorbed. If the rice still needs more time, add about ¼ cup more water or stock and continue cooking until done.

Develop the socarrat

Raise the heat back to medium-high for 1 to 2 minutes at the end to help develop the socarrat.

Watch carefully so the bottom becomes crisp and toasted without burning.

Rest and serve

Remove the pan from the heat and cover it with a lid or foil.

Place a kitchen towel over the top and let the paella rest for 10 minutes.

Finish with the remaining parsley and a squeeze of lemon.

Serve with lemon wedges on the side.

Recipe Notes

Use the right rice

Spanish rice such as bomba, calasparra, or arroz redonda is traditional for paella. If needed, you can use a medium-grain rice such as Calrose, but you may need to adjust the amount of broth slightly. Avoid long-grain rice, and do not rinse the rice before cooking because you want to keep the outer starch.

Choose your stock

Traditional paella often uses a homemade stock made from seafood shells. For convenience, fish stock or fish-stock bouillon can be used. Chicken stock is also an option if you prefer.

Check the mussels

If any mussels are already open before cooking, discard them.

Use a wide pan

A paella pan is ideal because it allows the rice to cook in a thin, even layer. If you do not have one, use a large skillet with enough surface area to spread the rice out evenly.

Learn more about Seafood Paella

Want to learn more about the dish, its flavors, variations and place in Spanish food culture? Read our guide to Seafood Paella.