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 344kcal

Author Sue Ringsdorf

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.

Nutrition