Seafood Paella
A vibrant Spanish rice dish loaded with shrimp, mussels, and squid, infused with saffron and smoky paprika. This one-pan wonder comes together in under an hour, making it perfect for both weeknight dinners and festive gatherings.
For 4 servings
- prep
Prep the seafood.
1.Pat shrimp dry with paper towels.2.Ensure mussels are scrubbed and debearded; discard any that are open and don't close when tapped.3.Cut squid bodies into 1/2-inch rings and tentacles into bite-size pieces.TIPKeep seafood refrigerated until ready to use so it stays fresh. - prep · ~10 min
Infuse the cooking liquid.
1.Crush saffron strands between your fingers into a small bowl.2.Pour 3 cups warm water over the saffron and let it bloom for 10 minutes.TIPWarm water, not boiling, preserves saffron's delicate aroma. - fry · ~3 min
Sear the shrimp first.
1.Heat 1 tbsp olive oil in the paella pan over medium-high heat.2.Season shrimp with half the salt and pepper.3.Sear shrimp 1 minute per side until pink and just cooked through. Transfer to a plate.TIPSearing shrimp first infuses the oil with seafood flavor and prevents overcooking later. - saute · ~11 min
Build the sofrito.
1.Add the remaining 1 tbsp olive oil to the same pan over medium heat.2.Add diced onion and cook until softened, about 4 minutes.3.Add minced garlic and diced bell pepper; cook 2 more minutes.4.Add grated tomato and smoked paprika; cook until the mixture darkens and oil separates, about 5 minutes.TIPGrating the tomato instead of dicing creates a smoother sofrito that melts into the rice. - fry · ~2 min
Toast the rice.
1.Add bomba rice to the sofrito and stir well to coat every grain.2.Cook for 1-2 minutes until the rice edges turn translucent.TIPToasting the rice grains helps them absorb liquid without getting mushy. - simmer · ~15 min
Add liquid and cook the rice.
1.Pour the saffron-infused water into the pan and give it one gentle stir.2.Season with the remaining salt.3.Bring to a boil, then reduce heat to a steady, gentle simmer.4.Cook uncovered for 15 minutes. Do not stir — this encourages the socarrat to form.TIPNo stirring after this point. A golden crust called socarrat forms on the bottom and is essential. - steam · ~10 min
Nestle in the seafood.
1.After 15 minutes, lay the squid, mussels, and seared shrimp on top of the rice, pressing them in slightly.2.Cook for another 8-10 minutes until mussels open, squid is tender, and rice is al dente.3.Discard any mussels that remain closed.TIPIf the rice looks dry before it's tender, drizzle up to 1/4 cup extra water around the edges. - rest · ~5 min
Rest the paella off the heat.
1.Remove the pan from heat and cover loosely with foil or a clean kitchen towel.2.Let it rest for 5 minutes to allow the remaining moisture to absorb evenly. - garnish
Garnish with parsley and serve with lemon wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a proper paella pan for even heat distribution and a better socarrat crust.
- 2Resist the urge to stir the rice after adding liquid; stirring prevents the socarrat from forming.
- 3Keep the heat at a steady gentle simmer; boiling too hard can break the rice grains.
- 4Grate the tomato on a box grater and discard the skin for a silkier sofrito.
- 5If mussels are open before cooking, tap them; discard any that do not close shut.
- 6Pat shrimp very dry before searing to get a good golden-brown crust, not steamed shrimp.
- 7Let the paella rest covered off the heat for exactly 5 minutes to finish absorbing moisture without overcooking.
Adapt it for your goals.
Chicken and Seafood Paella
Replace 100g of seafood with 200g bone-in chicken thighs, seared first until golden brown, then shredded and added back with the rice for a heartier, meatier paella.
Vegetarian PaellaVegetarian Paella
Omit all seafood and replace with 1 cup artichoke hearts, 1 cup green beans, and 1/2 cup roasted red peppers; use vegetable broth instead of water for deeper flavor.
Spicy Chorizo PaellaSpicy Chorizo Paella
Add 100g sliced Spanish chorizo, sautéed before the onion, for a smoky, spicy depth that complements the saffron and paprika beautifully.
Low Sodium PaellaLow-Sodium Paella
Skip added salt in the sofrito and rely on the natural brininess of the mussels and squid; finish with a squeeze of lemon at the table for brightness without salt.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp, mussels, and squid provide high-quality lean protein that supports muscle maintenance and satiety with minimal saturated fat.
Heart-Healthy Fats
Mussels and squid are natural sources of omega-3 fatty acids, which support cardiovascular health and reduce inflammation.
Packed with Antioxidants
Saffron, smoked paprika, and tomatoes deliver powerful antioxidants like lycopene and crocin that help protect cells from oxidative damage.
Good Source of Vitamin C
Fresh lemon wedges and red bell pepper provide vitamin C to support immunity and aid iron absorption from the seafood.
Mineral Boost from Shellfish
Mussels are rich in iron, selenium, and zinc, which are essential for energy production, thyroid function, and immune defense.
Frequently asked questions
You can, but the texture will be less creamy and you will not get the same socarrat crust because long-grain rice has a lower starch content. Adjust liquid ratio slightly and check doneness earlier.
