Spanish Seafood Paella (Printable)

A flavorful Spanish dish featuring saffron rice, mussels, clams, shrimp, and sweet bell peppers in perfect harmony.

# What You Need:

→ Seafood

01 - 12 large shrimp, peeled and deveined
02 - 12 mussels, scrubbed and debearded
03 - 12 clams, scrubbed

→ Rice

04 - 1 1/2 cups short-grain paella rice (e.g., Bomba or Arborio)

→ Aromatics & Vegetables

05 - 1 medium onion, finely chopped
06 - 1 red bell pepper, sliced into strips
07 - 1 green bell pepper, sliced into strips
08 - 2 cloves garlic, minced
09 - 1 medium tomato, grated or finely chopped

→ Broth & Seasonings

10 - 1/4 teaspoon saffron threads
11 - 4 cups fish or seafood stock
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 2 tablespoons olive oil

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges, for serving

# How-To Steps:

01 - Warm the fish or seafood stock in a saucepan and infuse with saffron threads. Keep warm over low heat.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Sauté onion for 2 minutes, then add garlic and cook until fragrant.
03 - Add the bell peppers and cook for 3 to 4 minutes until slightly softened. Stir in the tomato and cook until most liquid evaporates.
04 - Add the rice, stirring to coat with oil and vegetables. Sprinkle smoked paprika, salt, and black pepper evenly over.
05 - Pour in the warm saffron-infused stock, distributing it evenly over the rice. Avoid stirring after this step.
06 - Place the shrimp, mussels, and clams over the rice. Cover loosely with foil or a lid and cook on medium-low heat for 20 to 25 minutes, until rice is tender and shellfish open. Discard any unopened shellfish.
07 - Remove from heat and let rest covered for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The saffron transforms ordinary rice into something that smells like a special occasion, even on a Tuesday.
  • Everything cooks in one pan, so cleanup is almost as easy as the cooking itself.
  • Your guests will think you spent hours in the kitchen when really you've just mastered the art of patience and good timing.
02 -
  • If a mussel or clam doesn't open after cooking, discard it without guilt—that's how you know the others are safe.
  • The crispy, caramelized rice at the bottom (socarrat) is the prize, not a mistake—some will fight you for it.
03 -
  • Buy seafood the morning you cook and store it on ice in the coldest part of your fridge—freshness makes all the difference between good paella and transcendent paella.
  • If you're nervous about the timing, remember the rice finishes cooking while the shellfish steams, so they land at the same moment—nature designs it that way if you trust the process.
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