Spanish Seafood Paella
Spanish Seafood Paella is a vibrant, saffron-infused rice dish cooked in a wide, shallow pan and brimming with fresh seafood like shrimp and scallops. This iconic dish originated in Valencia and is known for the signature socarrat – a crispy caramelized rice layer at the bottom of the pan! When Mike and I visited Spain, we could not get enough of this dish!
Seafood Paella Recipe
Back in early 2015, my husband and I traveled to Spain and Portugal, where we tasted paella for the very first time. Mike was instantly hooked – so much so that he ordered it nearly every chance he got.
We both love trying new foods, though Mike is definitely the braver eater between us. The paella we enjoyed in Europe was loaded with all kinds of seafood—clams, mussels, shrimp, scallops, and a variety of fresh fish. While I carefully picked around the clams and mussels, Mike happily devoured every bite.
I summarized our time there in the following posts – Madrid, Lisbon, and Barcelona – and would LOVE to go back someday.
Paella is pronounced puh-YAY-uh, and honestly, one of the best parts of making it is just saying the word – over and over again. Mike and I can’t resist really leaning into the YAY, which, of course, makes our boys roll their eyes. Naturally, that only makes us want to say it even more. You get the picture.
Ingredients needed for the BEST Spanish Seafood Paella:
- The basics – Olive oil, paprika, salt and pepper.
- Veggies – Thinly sliced onion, red and green bell pepper, fresh tomatoes (we use Roma), and minced fresh garlic.
- Spanish Ingredients – Paella rice and saffron (linked below) are both harder-to-find ingredients, which is why I usually order them. Both of these ingredients make this dish uniquely Spanish and should NOT be skipped or substituted!
- Tomato Paste and Rotel – Both of these add extra flavor. If you don’t have Rotel where you live, just skip it.
- Chicken broth – I use lower-sodium broth.
- Seafood – We use shrimp and scallops in our paella, but you could use a variety of whatever you like. Shrimp and scallops are added in the last five minutes of cooking, so this should be considered when using other seafood.
How to make Spanish Seafood Paella:
Shrimp and scallops paella is a dish I usually make on our outdoor grill – mainly because of the size of the pan. I actually bought two paella pans so I can cook double batches for a crowd. Thanks to Texas weather, we can grill outside almost year-round, but don’t worry – you can absolutely make paella on the stovetop with a regular pan, too.
NOTE: If making this recipe on your stovetop, try to use the widest shallow pan you have. Our youngest son makes it inside and it should be noted that he uses less broth than stated in the recipe. Start with less broth and add more as needed if making paella inside.
Step 1
Prep ahead. Slice the onions and peppers, chop tomatoes (and remove some of the seeds), mince the garlic, and prep the seafood. If buying frozen seafood, make sure they are thawed. I usually purchase shrimp that is peeled and deveined to make it easier to prep.
Step 2
Light grill. Heat an outdoor grill to about 400 degrees. If cooking inside, just use a large stock pan and heat over medium-high heat. Bring all of your ingredients outside by the grill (if making outside). Yes, it’s a little bit of a pain – but worth it!
Step 3
Cook veggies. When the paella pan is hot, add the olive oil, onions, and bell peppers. Season with salt, pepper, paprika, and close grill lid. Stir occasionally until veggies are slightly softened (opening and closing the lid).
Step 4
Add rice, garlic, tomatoes, and saffron. After veggies are softened, add the paella rice, garlic, tomatoes, and saffron. Stir, and close the lid again. You are just browning the rice here and letting the saffron flavor absorb into the veggies.
Step 5
Add tomato paste, Rotel, and broth. Next, add the tomato paste, Rotel, and five cups of broth. Mix well and close lid. Reduce heat to 325 degrees. Let the mixture cook undisturbed until the liquids are almost fully absorbed into the rice and the bottom of the paella starts to develop a dark crust, about 20-25 minutes or so. (Time will vary!)
Step 6
Add the seafood and peas. Finally, add the raw shrimp, raw scallops, and frozen peas to the pan and stir into the rice mixture. (You may need some additional chicken broth here if there isn’t room to nestle in the seafood.) Close lid and let the seafood cook – about five minutes or so. Be careful to avoid over-cooking the seafood. Remove pan from heat and let rest for a few minutes.
You’ll know shrimp and scallops are done when shrimp turn pink on the outside and opaque white inside, while scallops lose their translucence and become opaque white with a slightly springy texture.
Step 7
Serve. Serve Spanish seafood paella with some freshly ground black pepper.
Store leftover paella in an airtight container in the refrigerator for 3-4 days. Reheat at low temp to avoid drying out the seafood.
Other Delicious Seafood Recipes:
We love seafood and eat it at least once a week. It’s nice to have options so mealtime doesn’t get boring!
Recipe FAQ’s:
Use short-grain Spanish rice like Bomba or Calasparra, as they absorb liquid well without becoming mushy. Avoid long-grain rice, as it lacks the right texture.
Once the liquid has mostly evaporated, increase the heat slightly and let the rice caramelize for a few minutes without stirring. You’ll know it’s ready when you hear a slight crackling sound and smell a toasted aroma.
Yes, you can mix and match seafood based on preference, but common choices include shrimp, scallops, mussels, squid, clams, and sometimes firm white fish.
No, unlike risotto, paella should not be stirred once the liquid is added, as this allows the rice to cook evenly and develop the socarrat.
Saffron gives paella its signature golden color and a distinct, slightly floral aroma. It’s an essential ingredient for authentic flavor.
A wide, shallow paella pan is ideal because it allows the rice to cook in an even layer and helps develop socarrat. If unavailable, use the widest, shallowest pan you have.
Paella is best enjoyed fresh, but you can prep ingredients ahead of time. Leftovers can be reheated, though the texture won’t be as perfect as freshly made paella.
What to serve with Seafood Paella:
Paella can be a complete meal, but I have some ideas for simple side dishes to accompany it.
How about dessert? Try our Easy Oreo Ice Cream Pie or Best Ever Peanut Butter Cookies!
Kitchen Tools Used: (affiliate links)
You’ll also need paella rice and saffron for this recipe.
xoxo ~Sue
Spanish Seafood Paella
Ingredients
the veggies:
- 1/4 cup olive oil
- 1 medium onion – sliced thin
- 1 medium red bell pepper (or any color) – sliced thin
- 1 medium green bell pepper – sliced thin
- 3 large Roma tomatoes – diced and most seeds removed
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon paprika
remaining ingredients:
- 1 ½ cups paella rice
- 1 teaspoon Spanish saffron – or more, to taste
- 2 Tablespoons tomato paste
- 10 oz. Rotel – we use the HOT version
- 5-6 cups lower-sodium chicken broth
- 2 pounds large raw shrimp – peeled and deveined
- 1 pound scallops – halved (if they're large)
- 1 cup frozen peas – optional
Instructions
- Prep ahead. Slice the onions and peppers, chop tomatoes (and remove seeds), mince the garlic, and prep the seafood. If buying frozen seafood, make sure they are thawed. I usually purchase shrimp that is peeled and deveined to make it easier to prep.
- Light grill. Heat an outdoor grill to about 400 degrees. If cooking inside, just use a large stock pan and heat over medium-high heat. Bring all of your ingredients outside by the grill (if making outside). Yes, it’s a little bit of a pain – but worth it!
- Cook veggies. When the paella pan is hot, add the olive oil, onions, and bell peppers. Season with salt, pepper, paprika, and close grill lid. Stir occasionally until veggies are slightly softened (opening and closing the lid).1/4 cup olive oil, 1 medium onion, 1 medium red bell pepper (or any color), 1 medium green bell pepper, kosher salt and freshly ground black pepper, 1 teaspoon paprika
- Add rice, garlic, tomatoes, and saffron. After veggies are softened, add the paella rice, garlic, tomatoes, and saffron. Stir, and close the lid again. You are just browning the rice here and letting the saffron flavor absorb into the veggies.1 ½ cups paella rice, 3 cloves garlic, 3 large Roma tomatoes, 1 teaspoon Spanish saffron
- Add tomato paste and broth. Next, add the tomato paste, Rotel, and five cups of broth. Mix well and close lid. Reduce heat to 325 degrees. Let the mixture cook undisturbed until the liquids are almost fully absorbed into the rice and the bottom of the paella starts to develop a dark crust, about 20-25 minutes or so. (Time will vary!)2 Tablespoons tomato paste, 10 oz. Rotel, 5-6 cups lower-sodium chicken broth
- Add the seafood and peas. Finally, add the raw shrimp, raw scallops, and frozen peas to the pan and stir into the rice mixture. (You may need some additional chicken broth here if there isn’t room to nestle in the seafood.) Close lid and let the seafood cook – about five minutes or so. Be careful to avoid over-cooking the seafood. Remove pan from heat and let rest for a few minutes.You’ll know shrimp and scallops are done when shrimp turn pink on the outside and opaque white inside, while scallops lose their translucence and become opaque white with a slightly springy texture.2 pounds large raw shrimp, 1 pound scallops, 1 cup frozen peas
- Serve. Serve Spanish seafood paella with some freshly ground black pepper and lemon slices.
Video
Notes
- A wide, shallow paella pan is ideal for this recipe because it allows the rice to cook in an even layer and helps develop socarrat. If unavailable, use the widest, shallowest pan you have.
- Store leftover paella in an airtight container in the refrigerator for 3-4 days. Reheat at low temp to avoid drying out the seafood.
- If making this recipe on your stovetop (instead of on an outdoor grill), try to use the widest shallow pan you have. Our youngest son makes it inside and it should be noted that he uses less broth than stated in the recipe. Start with less broth and add more as needed if making paella inside.
If you enjoy cooking and you enjoy grilling (I cooked mine in a pan on the grill), this is a dish that’s as fun to cook as it is to eat. Grab your favorite beverage and enjoy!
Thanks Rob!
I have made this wonderful dish so often that I made it without looking at the recipe! A family fave!!
Hi Michelle! So glad your family is still enjoying this recipe! 🙂
I was so excited to try something so out of my normal cooking comfort zone! My kids don’t like seafood (unless it is fried- ugh) so they weren’t thrilled! Ha! Ha! But my hubby LOVES scallops! He really enjoyed the dish and had 2 bowls of it for dinner! Thanks for loaning me the special pan! Your directions about having everything ready before you start cooking really helped! I never use my grill except for steaks, burgers or chicken so this was really fun to try! I am going to make it again with chicken for my non-seafood loving kiddos because we all liked the flavor of the rice and veggies!
I’m so glad you enjoyed it, Cathy! We are huge seafood lovers here, but I know it would work with chicken as well. 🙂
Be Bold. Be Different. This recipe is awesome and so much fun!
Yes to this!!