Authentic Seafood Paella Recipe – Spanish Special
Authentic Seafood Paella is a renowned Spanish coastal dish featuring saffron-infused rice gently simmered with a seafood mix—typically including shrimp, mussels, and squid—enhanced by the smoky depth of paprika and a savory sofrito base. Originating from Valencia, this dish is celebrated for its bright hues, bold flavors, and communal appeal, offering a taste of Mediterranean tradition in every bite.
- Prep Time15 min
- Total Time15 min
Authentic Seafood Paella Ingredients :
- 2 tablespoons olive oil
- 1 finely diced onion
- ½ tomato, finely diced
- Pinch of salt
- ½ tablespoon smoked paprika
- 6 fresh Romano or green beans
- ½ cup canned butter beans, drained and rinsed
- ½ cup white rice
- 6 large shrimp
- 6 mussels
- 6 clams
- 1 cup white wine
- 2 cups seafood stock
- Pinch of saffron threads
- 1 teaspoon finely chopped fresh rosemary
- 1 cup fresh peas
- 5 baby squid, cut into rings and tentacles
- 1 lemon, cut into wedges
- 1 tablespoon chopped fresh flat-leaf parsley
How To Make Authentic Seafood Paella Recipe :
Heat olive oil in a large skillet or paella pan over high heat. Sauté the onion, tomato, salt, and smoked paprika in the hot oil until softened, approximately 3 minutes. Add Romano beans, butter beans, and rice; stir and cook until the rice is well coated with oil, about 2 to 3 minutes.
Arrange shrimp, mussels, and clams on top of the rice mixture. Pour in white wine and seafood stock, then sprinkle with saffron threads and rosemary. Bring to a simmer. Turn the shellfish and continue cooking until clams and mussels open and shrimp are pink and cooked through, around 5 minutes. Remove the clams, mussels, and shrimp and set aside.
Stir peas into the paella; simmer uncovered until the rice is tender and has absorbed the liquid, for about 20 to 25 minutes. Add squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and fully cooked, an additional 2 to 3 minutes. Serve with lemon wedges and garnish with chopped parsley.
Recipe Notes
Achieve Socarrat: Aim for that cherished crispy rice layer at the pan’s bottom by allowing the paella to cook undisturbed for part of the process.
Use Short-Grain Rice: Opt for Bomba or Calasparra rice to absorb liquids fully while remaining firm and separate.
Low-and-Slow Cook: Simmer gently to let the flavors meld without stirring—this helps preserve texture and develop depth.
Layer Seafood Carefully: Add shrimp, mussels, and squid toward the end so they cook through without becoming rubbery.
Rest Before Serving: Let the paella rest for a few minutes off the heat to settle flavors and make serving cleaner.
