Seafood Paella: How to Master This Classic Coastal Recipe

There’s something about paella that feels like a celebration—even on an ordinary Tuesday. Maybe it’s the vibrant saffron rice, the seared shrimp and mussels, or the fact that everyone gathers around one big pan to eat. Whatever it is, this Seafood Paella recipe turns a simple meal into a shared experience.

This version? It’s a simplified Paella Mixta—a mix of meat and seafood—that you can make at home without needing a specialty pan or hard-to-find ingredients. But don’t be fooled by its simplicity—it still delivers those deep, crave-worthy flavors and that golden crust at the bottom known as socarrat.

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Seafood Paella (Paella Mixta)

This simplified yet flavorful Seafood Paella combines chicken, shrimp, mussels, and calamari with saffron-infused rice for a festive and delicious meal. Perfect for gatherings or a cozy night in!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 480 kcal

Ingredients

  

• 1/4 cup extra virgin olive oil Spanish preferred
• 1 onion, diced
• 1 bell pepper, diced half red, half green
• 4 cloves garlic, minced
• 3 roma tomatoes, finely diced or substitute 8 oz tomato sauce
• 1 bay leaf
• 1 teaspoon paprika smoked or sweet
• 1 pinch saffron threads
• salt and pepper to taste
• 1/4 cup white wine
• 4 boneless, skinless chicken thighs cut into pieces
• 1/4 cup fresh parsley chopped and divided
• 2 cups Spanish rice such as Bomba or Calasparra
• 5 cups chicken broth
• 1/2 cup frozen peas
• 1/2 lb jumbo shrimp or prawns peeled, tail on
• 1/2 lb mussels cleaned and debearded
• 8 oz calamari rings
• lemons for garnish

Instructions

 

• Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.
• Add diced tomatoes, bay leaf, paprika, saffron, salt, and pepper. Stir and simmer for a few minutes.
• Pour in white wine and let it reduce for 10 minutes. Taste and adjust seasoning if needed.
• Add chicken and half the parsley. Stir to coat, then add the rice and cook for about 1 minute to absorb flavor.
• Pour in chicken broth evenly. Shake the pan gently to distribute rice. Do not stir after this point.
• Bring to a boil, reduce to medium-low, and simmer uncovered for 15–18 minutes. Shake pan once or twice without stirring.
• When the broth is mostly absorbed and rice is nearly done, nestle shrimp, mussels, and calamari into the pan. Sprinkle peas over the top.
• Cook for another 5 minutes, or until seafood is fully cooked and liquid is nearly gone. Add a splash of broth if needed.
• Turn off heat, cover pan with foil or a lid and a kitchen towel. Let rest for 10 minutes before serving.
• Garnish with lemon wedges and remaining parsley. Serve straight from the pan.

Notes

For a vegetarian version, use chickpeas and artichokes. For an all-seafood paella, skip the chicken. Store leftovers in the fridge for up to 2 days. Reheat with a splash of broth. Not recommended for freezing.

Why Paella is More Than Just Rice

Paella isn’t about being fancy. It’s about building layers of flavor, letting your ingredients shine, and creating something that feels both rustic and special. This recipe brings together rich broth, paprika, saffron, seafood, and chicken into a warm, golden-hued dish that’s both nourishing and stunning.

Ingredients You’ll Need

Here’s the lineup for this no-stir, flavor-packed skillet of joy:

• 1/4 cup extra virgin olive oil (go Spanish if you’ve got it)

• 1 onion, diced

• 1 bell pepper, diced (half red, half green looks great)

• 4 cloves garlic, minced

• 3 roma tomatoes, finely diced (or substitute 8 oz. tomato sauce)

• 1 bay leaf

• 1 teaspoon paprika (smoked or sweet)

• 1 pinch saffron threads

• Salt and pepper, to taste

• 1/4 cup white wine

• 4 boneless, skinless chicken thighs, cut into pieces

• 1/4 cup fresh parsley, chopped and divided

• 2 cups Spanish rice (like Bomba or Calasparra)

• 5 cups chicken broth

• 1/2 cup frozen peas

• 1/2 lb jumbo shrimp or prawns, peeled with tail on

• 1/2 lb mussels, cleaned and debearded

• 8 oz calamari rings

• Lemons, for garnish

No paella pan? A large, shallow skillet will do just fine.

How to Make Seafood Paella Step-by-Step

Step 1: Build the Base Flavor

Heat olive oil in a large skillet over medium. Add the onion, bell pepper, and garlic. Cook until everything is soft and fragrant—about 5 minutes. Add tomatoes, bay leaf, paprika, saffron, salt, and pepper. Stir and simmer.

Add the white wine and let it reduce for 10 minutes. Taste and adjust salt as needed.

Step 2: Add Chicken and Rice

Toss in the chicken pieces and two tablespoons of chopped parsley. Stir to coat in that flavorful base. Add the rice and cook for about a minute—just long enough for it to soak up some of that flavor.

Step 3: Pour in Broth and Stop Stirring

Slowly pour the chicken broth evenly around the pan. Jiggle the pan to ensure the rice is in an even layer.

From this point forward: do not stir the rice. Paella is known for its crusty bottom layer (socarrat)—and stirring would ruin it.

Bring the mixture to a boil, reduce heat to medium-low, and simmer uncovered for 15–18 minutes. You can give the pan a gentle shake once or twice during cooking, but don’t disrupt the rice layer.

What Does Seafood Paella Contain?

Seafood paella is traditionally built around short-grain rice, saffron, seafood (like shrimp, mussels, and calamari), tomatoes, garlic, and broth. This version also includes chicken and peas, giving you a full-flavored Paella Mixta experience in one pan.

Step 4: Add the Seafood

Once the broth has mostly absorbed and the rice is nearly cooked, nestle in the shrimp, mussels, and calamari rings. Sprinkle the peas on top. Continue to cook for another 5 minutes, until the seafood is fully cooked and the liquid is nearly gone.

Still a bit too much liquid or hard rice? Add a splash of broth and cook a few more minutes.

Step 5: Let It Rest

Turn off the heat, cover the pan with foil or a lid, and place a kitchen towel over the top. Let everything rest for 10 minutes. This helps finish the rice and keeps everything moist and flavorful.

How to Serve Seafood Paella for Maximum “Wow”

Seafood Paella isn’t just a dish—it’s an experience. The best way to serve it? Right from the pan. Let everyone scoop their portion straight from the skillet, family-style. Pair it with:

• A simple arugula salad with lemon vinaigrette

• Crusty bread to soak up any remaining juices

• A crisp white wine or chilled sangria

Want to go all out? End the meal with something sweet like flan or churros. It’ll round out the Spanish-inspired vibe beautifully.

What Is the Secret Ingredient in Paella?

Saffron is the superstar—it gives the rice that golden glow and unique floral flavor. But the real secret is restraint. Once you add the broth, don’t stir. That untouched cooking time is what allows the socarrat to develop at the bottom. It’s that crispy layer of rice that steals the show every time.

What Are the 10 Essential Ingredients for Paella?

Every good paella starts with these core components:

1. Olive oil

2. Onion

3. Garlic

4. Tomatoes

5. Paprika

6. Saffron

7. Short-grain Spanish rice

8. Broth (chicken or seafood)

9. Fresh seafood (shrimp, mussels, calamari)

10. Lemon wedges for serving

These basics form the canvas for your own paella masterpiece.

What Is Traditionally in Paella?

Traditional Valencian paella originally featured chicken, rabbit, and beans. But over time, seafood versions—like this Seafood Paella—have become international favorites. Our recipe blends land and sea, making it a go-to for big gatherings or when you just want to impress.

Variations to Try Next Time

Once you’ve made this version of Seafood Paella, you’ll realize how flexible it is. Here are a few spins to keep things exciting:

1. Vegetarian Paella

Swap the seafood and chicken for chickpeas, roasted artichokes, mushrooms, and green beans. Keep the saffron and smoked paprika to preserve that signature flavor.

2. All-Seafood Paella

Skip the chicken entirely and load up on more shrimp, scallops, clams, and even lobster tail for a luxurious feel.

3. Chorizo Twist

Though controversial among traditionalists, a little Spanish chorizo adds smoky heat and depth. Just slice it thin and brown it with the onions and peppers at the beginning.

Tips for Perfect Seafood Paella Every Time

No matter how many times you make paella, there’s always room to finesse the technique. These tried-and-true tips will help:

• Use the right pan: A wide, shallow skillet (even a large sauté pan) ensures even cooking and the best chance of achieving that prized crust.

• Watch the broth: Keep a little extra on hand. Depending on the heat of your stove and the pan you’re using, you might need a splash more toward the end.

• Don’t rush the rest: The final 10-minute rest is when everything comes together. Skip it, and you’ll lose out on texture and flavor.

How to Store & Reheat

Paella is best enjoyed fresh from the pan, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth to keep it from drying out.

Not freezer-friendly—seafood doesn’t reheat well from frozen and can turn rubbery.

Frequently Asked Questions (PAA)

One Last Bite of Advice

This dish might be your new go-to, but don’t stop there. For another seafood stunner, check out our crab and shrimp stuffed salmon—a savory, rich recipe that’s perfect for dinner parties or meal prepping in style.

And while you’re at it, explore more seafood and celebration-worthy meals over on our Facebook page and Pinterest boards.