Imagine the sun beginning to dip below the horizon, the scent of the sea in the air, and the gentle clatter of shells on a steaming plate of paella. That’s the memory I return to every time I make this dish—a summer evening on the coast of Valencia, where a street-side chef whipped up a seafood paella so fragrant, so golden, that it felt like magic in a pan.
This easy-seafood-paella-recipe doesn’t just feed your belly—it sparks joy, creates moments, and brings a little Mediterranean warmth into your kitchen. Whether you’re cooking for friends or want to make a regular dinner night feel a little more special, this is the kind of recipe that turns a meal into a memory.
Let’s dive into this vibrant, one-pan wonder that brings together perfectly cooked rice, tender seafood, and that iconic saffron glow.
Ingredients (Serves 4)
Seafood:
8–10 mussels, scrubbed and debearded
6–8 clams, scrubbed
1 large prawn or langoustine (for garnish)
200g squid, cleaned and chopped
200g firm white fish (like monkfish or cod), cubed
200g small peeled shrimp
Rice & Base:
1 ½ cups (300g) Bomba or short-grain paella rice
1 small onion, finely chopped
1 ripe tomato, grated
3 garlic cloves, minced
1 liter (4 cups) warm fish or seafood stock
1 tsp sweet smoked paprika
A pinch of saffron threads (soaked in 2 tbsp warm water)
Salt and pepper to taste
Olive oil (about 3 tbsp)
Optional Garnish:
Lemon wedges
Fresh parsley
Thin chili threads (for flair and spice)
Step-by-Step Instructions
- Prep the Bounty of the Sea
Steam mussels and clams in a covered pot with a splash of water until they just open (about 5 minutes). Discard any that don’t. Strain and reserve the flavorful liquid to enhance your stock.
- Sear the Seafood Stars
In your paella pan or wide skillet, heat 1 tbsp olive oil over medium. Sear the fish cubes and squid until lightly golden. Remove and set aside.
- Build Your Sofrito
Add another splash of oil. Sauté the onion and garlic until soft and fragrant. Stir in the grated tomato and paprika. Cook this down into a rich, thick base (5–7 minutes). This is the soul of your paella.
- Toast the Rice
Stir in your rice and let it toast in the sofrito for 2–3 minutes. This locks in flavor. Add your saffron and its soaking water for that signature hue.
- Add Stock & Simmer
Pour in your warm stock (plus reserved clam/mussel liquid if using). Gently stir once to evenly distribute the rice. Then—no more stirring! Let it simmer over medium heat for 10 minutes.
- Layer in the Seafood
Nestle in the shrimp, seared fish, squid, and finally the mussels, clams, and that showstopping prawn. Cook uncovered for another 10–12 minutes, until rice is al dente and most liquid has been absorbed.
- Let It Rest & Serve
Remove from heat. Cover loosely with foil or a clean towel and let rest for 5 minutes. Serve with lemon wedges, a sprinkle of parsley, and chili threads for color.
Why You’ll Love This Easy Seafood Paella Recipe
One-Pan Wonder – Easy cleanup and maximum flavor. Perfect for casual gatherings or date night at home.
Customizable – Use whatever seafood you love or have on hand. Lobster? Scallops? Go wild.
Impressive, But Simple – Looks gourmet, tastes luxurious, but it’s totally doable—even on a weeknight.
The Saffron Glow – A touch of saffron turns this into golden magic on a plate.
Tips for the Perfect Paella
Don’t stir once the stock is added. This helps form the socarrat—that coveted crispy rice bottom.
Use a wide pan. A thin rice layer = even cooking and better texture.
Quality saffron matters. It brings floral notes and that golden color naturally—no food dye here.
No paella pan? A large cast-iron or heavy-bottomed skillet works too.
Variations to Try
Spicy Kick: Add a pinch of chili flakes to the sofrito.
Meaty Mix: Swap in chorizo or chicken thighs if you’re low on seafood.
Vegan Version: Use veggie broth, mushrooms, and artichokes for a delicious plant-based twist.
FAQ Of Easy Seafood Paella Recipe
Q: Can I make this ahead of time?
You can prep the sofrito and sear the seafood ahead, but cook the rice fresh to avoid overcooking.
Q: Is Bomba rice essential?
It’s traditional, but Arborio or any short-grain rice will work in a pinch. Just adjust stock as needed.
Q: What if I overcook the seafood?
Add delicate seafood like shrimp and mussels closer to the end. They don’t need long.
Serving Suggestions
Pair your paella with:
A chilled glass of white wine (Albariño or Sauvignon Blanc)
Crusty bread and a light salad
A view of the sea… or just your favorite playlist in the background.
Final Thoughts
This easy-seafood-paella-recipe isn’t just a dish—it’s a mood. It’s the kind of meal that invites you to slow down, pour a glass, and savor every bite. With its vibrant colors, bold flavors, and just a touch of coastal romance, this recipe is proof that a weeknight dinner can feel like a Spanish getaway.
So go ahead—create your own little paella party at home. You bring the pan; the magic will follow.
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Easy Seafood Paella
Ingredients
Method
- Steam mussels and clams just until they open (discard any that don’t). Reserve and strain the liquid to use in the stock.
- Heat 1 tablespoon olive oil in a large pan. Sauté the squid and fish cubes over medium heat until lightly browned. Remove and set aside.
- Add another splash of oil to the pan. Sauté the onion and garlic until soft.
- Stir in the grated tomato and paprika. Let it simmer down to a thick paste — about 5–7 minutes.
- Add the rice and stir to toast it for a couple of minutes. Add saffron along with its soaking water.
- Pour in the warm stock (including the strained mussel/clam liquid if using). Stir once to evenly distribute the ingredients, then do not stir again.
- Simmer on medium heat for about 10 minutes.
- Nestle in the shrimp, pre-seared fish, squid, mussels, clams, and the whole prawn. Cook for another 10–12 minutes, or until the rice is al dente and the liquid is absorbed.
- Remove from heat, cover loosely with foil or a towel, and let it rest for 5 minutes before serving.