Seafood Paella
Bomba rice cooked in a wide pan with saffron, prawns, mussels and squid until the base crisps into a golden crust.
Paella is a method more than a recipe: rice cooked in a wide, shallow pan so that it forms a thin layer, with a golden crust at the bottom called socarrat. Seafood paella adds the sea to the mix.
Use short-grain paella rice, which absorbs liquid without going sticky. Start with a sofrito of onion, garlic, pepper and tomato cooked down to a jammy paste. The flavour of the whole dish starts here, so give it 10 minutes.
Add the rice, stir for a minute to coat, then pour in hot stock with saffron. Spread the rice level and do not stir again. Simmer for 12 minutes, then nestle the prawns, mussels and squid into the rice.
Cook for 10 minutes more, turning the heat up for the last minute to crisp the base. If your hob runs hot, check at 8 minutes. Discard any mussels that do not open. Cover with foil, rest for 5 minutes and serve from the pan.
What People Ask
How long does Seafood Paella take to make?
About 55 minutes in total — 20 minutes of preparation and 35 minutes of cooking. The recipe serves 6.
What are the key tips for making Seafood Paella?
Cook the sofrito for 10 minutes. Do not stir the rice once the stock is in. If your hob runs hot, check at 8 minutes. Crisp the base at the end.
What should I serve with Seafood Paella?
Lemon wedges; Aioli; Green salad; Dry white wine.
Is Seafood Paella suitable for a special diet?
This recipe is dairy-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Seafood Paella?
About 432 kcal per serving, with 28 g protein, 53 g carbohydrate and 12 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Seafood Paella
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Heat the oil in a wide paella pan. Soften the onion and pepper for 6 minutes, add the garlic, tomatoes and paprika and cook for 10 minutes until jammy.
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Stir in the rice for 1 minute. Pour in the hot stock with the saffron, spread level and simmer without stirring for 12 minutes.
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Nestle in the prawns, mussels, squid and peas and cook for 10 minutes more, turning the heat up for the last minute.
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Discard any mussels that stayed shut. Cover with foil for 5 minutes and serve with the lemon.
Tips That Matter
- Cook the sofrito for 10 minutes.
- Do not stir the rice once the stock is in.
- If your hob runs hot, check at 8 minutes.
- Crisp the base at the end.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Serve It With
Lemon wedges · Aioli · Green salad · Dry white wine
Keeping and Reheating
Best eaten at once. Seafood rice should not be reheated.
Seafood Paella Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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