Authentic Spanish seafood paella recipe is a favorite summer dish in Spain because it brings the whole family together to the dining table and always makes unforgettable memories.

The authentic spanish paella is rich in delicious, coastal flavors, and trust me or not; it is super simple to prepare. To cook this mouthwatering dish, you need basic ingredients from your kitchen like vegetables, seafood, stove top rice, and saffron.

If you are looking for some great family Valentine’s Day meal ideas, you must try this comforting dish.

Authentic Spanish Seafood Paella Recipe

Ingredients

• 2 cups bomba or short-grain rice
• 4 cups seafood stock (or water with a touch of saffron)
• ½ teaspoon saffron threads
• ½ teaspoon sweet smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 small tomato, finely chopped
• ½ teaspoon chili flakes (optional)
• 1 teaspoon tomato paste
• ½ cup green peas
• ½ cup chopped fresh parsley
• 10 large prawns, whole with heads and shells
• 10 fresh mussels, cleaned and debearded
• 8-10 calamari rings
• ½ cup cooked small clams (optional)
• ½ cup diced firm white fish (like cod or hake)
• 2 lemons, cut into wedges

Instructions

1. Heat the olive oil in a wide, shallow paella pan over medium heat.
2. Add the onion and sauté until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
3. Add the diced bell pepper and cook for a couple of minutes until slightly softened. Stir in the chopped tomato, tomato paste, and chili flakes, cooking until the mixture thickens into a rich sofrito.
4. Sprinkle in the paprika and saffron threads, stirring quickly to release their aroma. Pour in the rice, stirring well to coat every grain with the flavorful mixture.
5. Gently pour in the seafood stock and season with salt and black pepper. Do not stir after this point to allow the signature paella crust (socarrat) to form at the bottom.
6. After about 10 minutes, scatter the peas and parsley over the rice. Arrange the prawns in a radial pattern, slightly pressing them into the rice.
7. Tuck in the mussels and calamari rings, ensuring they are partially submerged in the liquid. If using clams and diced fish, distribute them evenly.
8. Reduce heat to low and let the paella cook uncovered for another 10-12 minutes until the liquid is fully absorbed and the rice is tender. Avoid stirring.
9. Increase the heat slightly for the last 1-2 minutes to develop a light golden crust at the bottom. Listen for a gentle crackling sound.
10. Remove from heat and cover the pan with a clean kitchen towel. Let it rest for 5 minutes before serving.
11. Garnish with lemon wedges and serve directly from the pan, ensuring everyone gets a mix of the seafood and crispy rice at the bottom.

What Is Paella?

Paella is a famous Spanish rice dish that comes from the Valencia region. It is cooked in a wide, shallow pan and features a mix of rice, saffron, vegetables, and proteins like seafood, chicken, or rabbit.

The most important part of paella is the crispy rice layer at the bottom, known as socarrat, which gives it an authentic texture and flavor. It is often enjoyed as a communal meal, with family and friends eating directly from the pan.

Do I Need A Paella Pan?

A paella pan is the best tool for cooking paella because of its wide, shallow design, which allows the rice to cook evenly and develop a crispy crust. However, if you don’t have one, you can use:

• A large, shallow skillet: The key is to spread the rice in a thin layer so it cooks evenly.
• A wide cast-iron pan: It retains heat well but might not produce the same crispy bottom.
• A stainless steel pan: Works if it’s wide enough, but avoid nonstick pans, as they won’t create a proper socarrat.

While you can still make a delicious paella without a traditional pan, using one will give you the most authentic texture and cooking experience.

What Kind Of Rice To Use?

The type of rice is crucial for a perfect paella. It should be able to absorb liquid without becoming mushy. Here are the best choices:

• Bomba rice: The most authentic choice. It absorbs three times its volume in liquid and stays firm.
• Calasparra rice: Another Spanish variety, known for absorbing flavors beautifully.
• Arborio rice: Used in risotto, it can work but gives a creamier texture, which isn’t ideal for paella.

Variations

Paella has different versions depending on the ingredients used. Some of the most popular ones include:

• Paella Valenciana: The original version with rabbit, chicken, and green beans.
• Seafood Paella: Uses shrimp, mussels, squid, and sometimes clams instead of meat.
• Mixed Paella: A combination of meat and seafood, often with chicken and shrimp.
• Vegetarian Paella: Made with peppers, artichokes, green beans, and mushrooms instead of meat.
• Black Paella (Arroz Negro): Cooked with squid ink, giving it a deep black color and a rich seafood flavor.

How To Make Ahead And Store Spanish Seafood Paella?

Paella is best when fresh, but you can prepare parts of it in advance:

• Make Ahead: Cook the base (sofrito) ahead of time and store it in the fridge. When ready, heat it up, add the rice, broth, and fresh seafood or meat.
• Storing Leftovers: Let the paella cool to room temperature, then store it in an airtight container in the fridge for up to two days.
• Reheating: Reheat on the stovetop over low heat, adding a splash of broth or water to prevent drying. Avoid the microwave, as it makes the rice chewy.