Easy Seafood Paella Recipe

At Restaurante La Venus, Marbella, we bring you the authentic taste of Seafood Paella. This easy version of the traditional Spanish dish combines basic pantry ingredients with fresh seafood, creating a flavorful and satisfying meal. Add extras like chorizo or peas to customize the dish to your liking.

Nutrition per Serving:

Calories: 431 kcal
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 66g
Sugars: 5g
Fiber: 3g
Protein: 34g
Salt: 2.1g

Ingredients for Seafood Paella:

1 tbsp olive oil
1 onion (chopped)
1 tsp hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g canned chopped tomatoes (with garlic)
900ml chicken stock
400g frozen seafood mix (thawed)
1 lemon (½ juiced, ½ sliced)
Handful of parsley (coarsely chopped)

Method:

STEP 1
Heat olive oil in a large skillet or wok. Add the chopped onion and sauté for 5 minutes until softened.

STEP 2
Add the smoked paprika, thyme, and paella rice. Stir for 1 minute, then pour in the sherry (if using). Once the sherry evaporates, add the chopped tomatoes and chicken stock.

STEP 3
Season the mixture and cook uncovered for about 15 minutes, stirring occasionally, until the rice is almost tender and still surrounded by some liquid.

STEP 4
Add the thawed seafood mix to the pan, cover, and cook for 5 minutes, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, sprinkle with chopped parsley, and serve with lemon wedges.

What is Paella?

Paella (pronounced "pai·ei·uh") is a classic Spanish dish made with rice, saffron, vegetables, chicken, and seafood, all cooked together in a single pan. Originating from Valencia, it has become Spain’s national dish with many variations, including Chicken Paella, Seafood Paella, and Mixed Paella (a combination of meat, seafood, and vegetables).

Ingredients for Traditional Paella:

Rice: Paella or risotto rice works best.
Saffron: The key ingredient for that signature yellow color and flavor.
Chicken Thighs: Preferred for their moistness during long cooking times.
Seafood: Jumbo shrimp, mussels, calamari.
Vegetables: Onion, bell pepper, garlic, tomatoes, parsley, and frozen peas.
Spices: Bay leaf, paprika, saffron, salt, and pepper.
Olive Oil: Use Spanish olive oil for authentic flavor.
White Wine: Adds depth to the dish.
Chicken Stock: Can substitute with homemade fish stock if available.

How to Make Traditional Spanish Paella:

Sauté the Vegetables
Add olive oil to a skillet and sauté onion, bell pepper, and garlic until the onion becomes translucent. Then add diced tomatoes, bay leaf, paprika, saffron, salt, and pepper. Cook for 5 minutes.
Add Chicken and Rice
Stir in the chicken thighs and rice. Add chopped parsley and cook for 1 minute.
Add the Broth
Slowly pour in the broth, shaking the pan to evenly coat the rice. (Avoid stirring from this point on to ensure the rice stays intact). Bring to a boil, then reduce the heat to medium-low.
Cook Uncovered
Cook the paella uncovered for 15-18 minutes. Add the shrimp, mussels, and calamari, and sprinkle the peas on top. Continue cooking for about 5 more minutes until the rice is tender and most of the liquid is absorbed.
Let Rest and Serve
Remove the pan from heat, cover with a lid or foil, and let rest for 10 minutes. Garnish with fresh parsley and lemon wedges before serving.

Tips for Making Perfect Paella:

Rice: Use medium-grain rice like Calrose, or traditional Spanish paella rice. Avoid washing the rice to preserve the starch layer.
Socarrat: Do not stir the rice while cooking to allow the formation of socarrat—the crispy, flavorful rice at the bottom of the pan, which is a key element of authentic paella.
Seafood: Use a variety of seafood, including shrimp, mussels, scallops, or calamari. Frozen seafood is a great option if fresh isn’t available.

Do I Need a Paella Pan?

While a traditional paella pan is ideal for spreading the rice evenly and cooking it more uniformly, you can also use a large skillet or a 12x2-inch pan.