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Seafood Paella

A vibrant all-seafood paella loaded with shrimp, mussels, and squid in a saffron-and-tomato-scented broth, finished in the oven for a crispy socarrat bottom. Spectacular for a dinner party.

80 minHardServes 6570 cal/serving

SpanishDinnerStovetop and OvenPescatarianHigh ProteinDairy-FreeGluten-FreeCorn-Free

Ingredients

  • 2 1/2 cups bomba or medium-grain rice
  • 1 lb large shrimp (16/20 count), shell-on
  • 1 lb fresh mussels, scrubbed, debearded
  • 1 lb cleaned squid tubes and tentacles, sliced into rings
  • 6 tbsp extra-virgin olive oil
  • 1 yellow onion, finely diced
  • 6 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 4 ripe tomatoes, grated or pureed
  • 2 tsp smoked paprika
  • 1/2 tsp saffron threads, crumbled
  • 6 cups fish or seafood stock (gluten-free), hot
  • 1/2 cup dry white wine
  • 2 tsp salt
  • 2 lemon, cut into wedges
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Steep 1/2 tsp crumbled saffron threads in 1/4 cup of hot water for 10 minutes.

  2. 2

    Heat 6 tbsp extra-virgin olive oil in a large paella pan over medium-high heat. Add 1 lb sliced into rings cleaned squid tubes and tentacles and sear for 2 minutes. Remove and set aside.

  3. 3

    In the same pan, cook 1 finely diced yellow onion and 1 finely diced red bell pepper for 5 minutes. Add 6 cloves minced garlic, 2 tsp smoked paprika, stir for 30 seconds. Add 4 grated or pureed ripe tomatoes and cook for 5 to 6 minutes until thickened.

  4. 4

    Pour in 1/2 cup dry white wine and bubble for 1 minute. Add 6 cups hot fish or seafood stock (gluten-free) and saffron water. Stir in 2 tsp salt. Boil.

  5. 5

    Sprinkle 2 1/2 cups bomba or medium-grain rice evenly - do NOT stir. Return 1 lb cleaned squid tubes and tentacles. Reduce to medium and cook for 10 minutes.

  6. 6

    Nestle 1 lb large shrimp (16/20 count), shell-on into the rice. Add 1 lb scrubbed, debearded fresh mussels around the edges. Transfer to oven and bake for 10 to 12 minutes until liquid is absorbed and shrimp reach 145°F (63°C). Discard unopened 1 lb fresh mussels.

  7. 7

    Return to medium-high stovetop heat for 1 to 2 minutes to form socarrat. Rest 5 minutes.

  8. 8

    Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve with 2 cut into wedges lemon.

Questions

How long does Seafood Paella keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Seafood Paella?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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