Seafood
Spanish Seafood Paella
A classic Spanish rice dish originating from Valencia, featuring a saffron-infused broth and a bounty of fresh seafood including shrimp, mussels, and squid.
Watch it madeSpain on a Fork · 5:40
Ingredients
- Bomba Rice2 cups
- Fish Broth5 cups
- Shrimp300g
- Mussels300g
- Squid Rings200g
- Saffron Threads1 pinch
- Red Bell Pepper1 diced
- Tomato2 grated
Method
- Heat oil in a paella pan over medium heat. Sauté the onion, bell pepper, and garlic until soft.
- Add the grated tomato, paprika, and saffron threads. Stir for 2 minutes to create the sofrito base.
- Stir in the Bomba rice to coat with the oil and sofrito. Pour in the fish broth and bring to a boil.
- Arrange the shrimp, mussels, and squid rings on top of the rice. Reduce heat and simmer without stirring for 20 minutes.
- Once the liquid is absorbed and the rice is tender, turn off heat. Cover with a cloth and let rest for 5 minutes before serving.
Common questions
Can I substitute Bomba rice if I can't find it?
Yes. Short-grain arroz redondo or Calasparra rice are the closest substitutes. If needed, use Arborio in a pinch, but reduce stirring and watch liquid closely, since it can turn creamier than traditional paella.
How do I know when the seafood paella is done?
The rice should be tender with a slight bite, and the broth mostly absorbed after about 20 minutes of simmering. The shrimp should be pink, mussels opened, and squid just cooked, not rubbery.
What are the most common mistakes when making seafood paella?
The biggest mistakes are stirring after adding broth, using too much liquid, and overcooking the seafood. Also avoid crowded pan layers that trap steam; paella works best in a wide, shallow pan with even heat.
How should I store and reheat leftover seafood paella?
Cool leftovers quickly, then refrigerate in a sealed container for up to 2 days. Reheat gently in a covered skillet with a splash of broth or water. Avoid microwaving too long, which can toughen shrimp and squid.
What should I serve with seafood paella?
Serve with lemon wedges, a simple green salad, and crusty bread if desired. Keep sides light so the saffron rice and seafood stay the focus. A chilled dry white wine or sparkling water also pairs well.