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!
Seafood Paella Recipe
My hubby and I traveled to Spain and Portugal in early 2015 , where we experienced our first ever paella. Mike couldn’t get enough of it and ordered it nearly every chance he could.
We both love trying new things but Mike is much braver than I am in our food endeavors. The paella we enjoyed in Europe was often filled with several types of seafood, including clams, mussels, shrimp, scallops, and different kinds of fresh fish. I had to pick around the clams and mussels, but Mike ate it all!
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-a”. One of the fun parts of making paella is saying it – over and over again. Mike and I love to really emphasize the YAY part. In turn, our boys love to roll their eyes at us which makes it even more fun to say. You get the picture.
Ingredients needed for the BEST Spanish Seafood Paella:
- The basics – Olive oil, salt and pepper.
- Veggies – Thinly sliced onion, red and green bell pepper, 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 Flavors – Rotel and tomato paste are the perfect combo here for flavor. We use HOT Rotel for extra heat, but you could use the mild version.
- 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 one dish that I usually prepare on our outdoor grill, mostly because of the size of the pan. I purchased two paella pans
Step 1
Prep ahead. Slice the onions and peppers, 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 so I only need to remove the tail.
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..
Step 3
Cook veggies. When the paella pan is hot, add the olive oil, onions, and bell peppers. Season with salt and pepper, and close grill lid. Stir occasionally until veggies are slightly softened (opening and closing the lid).
Step 4
Add rice, garlic, and saffron. After veggies are softened, add the paella rice, garlic, 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 tomatoes and broth. Next, add the Rotel and tomato paste. Mix well and then slowly add chicken broth as it absorbs into the rice. Cover the pan with aluminum foil and close lid. Let the mixture cook 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.
Step 6
Add the seafood. Finally, add the shrimp and scallops to the pan and stir into the rice mixture. Cover again with foil, close lid, and let the seafood cook – about five minutes or so. Be careful to avoid over-cooking the seafood.
Step 7
Serve. Serve Spanish seafood paella immediately with some freshly ground black pepper and lemon slices.
Store leftover paella in an airtight container in the refrigerator for 3-4 days. Reheat at low temp to avoid drying out the seafood.
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:
- 2 Tablespoons olive oil
- 1 large onion – sliced thin
- 1 medium red bell pepper – sliced thin
- 1 medium green bell pepper – sliced thin
- 3 cloves garlic – diced
- kosher salt and freshly ground black pepper – to taste
remaining ingredients:
- 1 ½ cups paella rice
- 1 teaspoon Spanish saffron – or more, to taste
- 10 oz. Rotel – we use HOT, but you could use regular for less heat
- 3 Tablespoons tomato paste
- 6 cups lower-sodium chicken broth
- 2 pounds large, raw shrimp – peeled and deveined
- 1 pound scallops – halved (if they're large)
Instructions
- Prep ahead. Slice the onions and peppers, 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 so I only need to remove the tail.
- 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..
- Cook veggies. When the paella pan is hot, add the olive oil, onions, and bell peppers. Season with salt and pepper, and close grill lid. Stir occasionally until veggies are slightly softened (opening and closing the lid).2 Tablespoons olive oil, 1 large onion, 1 medium red bell pepper, 1 medium green bell pepper, kosher salt and freshly ground black pepper
- Add rice, garlic, and saffron. After veggies are softened, add the paella rice, garlic, 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, 1 teaspoon Spanish saffron
- Add tomatoes and broth. Next, add the Rotel and tomato paste. Mix well and then slowly add chicken broth as it absorbs into the rice. Cover the pan with aluminum foil and close lid. Let the mixture cook 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.10 oz. Rotel, 3 Tablespoons tomato paste, 6 cups lower-sodium chicken broth
- Add the seafood. Finally, add the shrimp and scallops to the pan and stir into the rice mixture. Cover again with foil, close lid, and let the seafood cook – about five minutes or so. Be careful to avoid over-cooking the seafood.2 pounds large, raw shrimp, 1 pound scallops
- Serve. Serve Spanish seafood paella immediately 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 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 have fun!
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!!