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A vibrant dish of paella with seafood, showcasing mussels, prawns, and rice.

Classic Paella With Seafood

This classic paella recipe features a harmonious blend of fresh seafood, aromatic saffron, and bomba rice, cooked to perfection to achieve that coveted crispy socarrat. Ideal for sharing, it brings the vibrant flavors of Spain to your table with every spoonful.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup olive oil
  • large onion, finely chopped
  • red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 ripe tomatoes, grated or finely diced
  • 1 tablespoon smoked paprika (Pimentón de la Vera)
  • 2 cups Spanish Bomba rice
  • 6 cups high-quality seafood broth or fish stock, warm
  • 1/4 teaspoon saffron threads, infused in 2 tablespoons warm broth
  • 1 lb mussels, scrubbed and debearded
  • 1 lb clams, scrubbed
  • 1/2 lb calamari, cleaned and cut into rings or pieces optional
  • 1 lb large shrimp, peeled and deveined (tail on or off)
  • 1 cup fresh or frozen green beans, chopped
  • 1 cup fresh or frozen peas
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish
  • Salt and freshly ground black pepper to taste

Equipment

  • paella pan
  • foil or kitchen towel

Method
 

Cooking Steps
  1. Heat olive oil in a paella pan over medium heat. Sauté onion and bell pepper until soft, then add garlic and grated tomato, cooking until the mixture is rich and fragrant.
  2. Stir in the smoked paprika, then add bomba rice and toast for 1-2 minutes until translucent.
  3. Pour in warm seafood broth and saffron threads, stirring gently once to distribute the rice evenly.
  4. Bring to a simmer, then reduce heat to medium-low. Arrange mussels, clams, and optional squid in the rice and cook undisturbed for 10-15 minutes.
  5. Nestle shrimp, green beans, and peas into the rice. Continue cooking without stirring until liquid is absorbed, rice is tender, and seafood is cooked.
  6. Increase heat slightly for 1-2 minutes to form the socarrat, listening for sizzling. Remove from heat, cover loosely with foil, and rest for 5-10 minutes.

Notes

For an authentic socarrat, ensure even heat distribution and don't stir the rice after adding the liquid. Discard any mussels or clams that do not open after cooking. Enjoy immediately after resting for best flavor and texture.