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Flavorful Authentic Paella with Seafood

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A traditional Spanish seafood paella featuring saffron-infused bomba rice, fresh shrimp, mussels, and squid, delivering rich, savory flavors and a crispy socarrat layer.

Ingredients

Scale
  • 1 pound (450 g) shrimp, peeled and deveined
  • 1/2 pound (225 g) mussels, cleaned
  • 1/2 pound (225 g) squid rings
  • 1 1/2 cups (300 g) bomba rice or short-grain rice
  • 4 cups (960 ml) seafood stock or fish broth
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 large ripe tomato, grated or finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika (pimentón de la vera preferred)
  • A pinch of saffron threads (soaked in 2 tablespoons warm water)
  • A handful of fresh parsley, chopped (for garnish)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges for serving (optional)

Instructions

  1. Soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their color and aroma.
  2. Add 3 tablespoons of olive oil to your paella pan over medium heat. Once shimmering, sauté the chopped onion and red bell pepper for about 5 minutes until softened and fragrant.
  3. Stir in the minced garlic and grated tomato, cooking for another 3 minutes until the mixture thickens slightly.
  4. Sprinkle in the smoked paprika and gently mix, followed by the soaked saffron and its water, stirring to combine evenly.
  5. Pour in the bomba rice and stir well to coat every grain with the oil and spices. Cook for 2 minutes, but don’t let it brown.
  6. Pour in the seafood stock, season with salt and pepper, and bring to a gentle boil. Spread the rice evenly and reduce heat to a steady simmer. Do not stir again after this point! Let it cook uncovered for about 15 minutes.
  7. Nestle the shrimp, mussels, and squid into the rice, pushing them just below the surface. Cover loosely with foil or a lid and cook for another 10 minutes or until the seafood is cooked and mussels open.
  8. Increase heat to medium-high for 1-2 minutes to crisp the bottom slightly—listen for a gentle crackling sound. Be careful not to burn!
  9. Remove from heat and let the paella rest for 5 minutes. Sprinkle chopped parsley on top and serve with lemon wedges.

Notes

Do not stir the rice after adding broth to allow socarrat formation. Add seafood late to avoid overcooking. If broth evaporates too quickly, add a splash of warm water. Use fresh, firm seafood for best results. Let paella rest for 5-15 minutes before serving to enhance flavors.

Nutrition

Keywords: paella, seafood paella, Spanish recipe, saffron rice, bomba rice, shrimp, mussels, squid, traditional paella, Mediterranean, gluten-free

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