Spanish Seafood Paella

5 from 5 votes

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!

Course Main Dish

Cuisine American, Spanish

Keyword seafood paella, spanish seafood paella

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 576kcal

Author Sue Ringsdorf

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.

Nutrition