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A plate of easy seafood paella with mussels, clams, shrimp, and saffron rice, served on a white dish.

Easy Seafood Paella

A classic Spanish seafood paella made with a flavorful sofrito, a variety of fresh seafood, and aromatic saffron. Perfect for a cozy dinner or a special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8–10 mussels scrubbed and debearded
  • 6–8 clams scrubbed
  • 1 large prawn or langoustine for garnish
  • 200 g squid cleaned and chopped
  • 200 g firm white fish like monkfish or cod, cubed
  • 200 g small peeled shrimp
  • 1 ½ cups Bomba rice or short-grain paella rice (300g)
  • 1 small onion finely chopped
  • 1 ripe tomato grated
  • 3 cloves garlic minced
  • 1 liter fish or seafood stock warm (4 cups)
  • 1 teaspoon sweet smoked paprika
  • saffron threads a pinch, soaked in 2 tbsp warm water
  • salt and pepper to taste
  • 3 tablespoons olive oil divided
  • lemon wedges for garnish (optional)
  • parsley for garnish (optional)
  • thin chili threads for garnish (optional)

Method
 

  1. Steam mussels and clams just until they open (discard any that don’t). Reserve and strain the liquid to use in the stock.
  2. 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.
  3. Add another splash of oil to the pan. Sauté the onion and garlic until soft.
  4. Stir in the grated tomato and paprika. Let it simmer down to a thick paste — about 5–7 minutes.
  5. Add the rice and stir to toast it for a couple of minutes. Add saffron along with its soaking water.
  6. 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.
  7. Simmer on medium heat for about 10 minutes.
  8. 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.
  9. Remove from heat, cover loosely with foil or a towel, and let it rest for 5 minutes before serving.

Notes

Do not stir the rice after adding the stock — this helps create the socarrat, a crispy bottom layer. Use the best quality saffron for color and aroma. Adjust the seafood based on what's available — scallops, crab, or lobster make great additions too.