At a glance: Prep 30 min · Cook 40 min · Total 70 min · Serves 4 to 6 · Difficulty: medium
Paella de marisco is the seafood version of Spain’s most famous rice dish: short-grain rice cooked in a wide pan with saffron-scented fish stock, shrimp, mussels and squid, finishing with a crisp golden crust on the bottom called socarrat. A note on origins: the original paella valenciana, from the Albufera area near Valencia, is a meat and vegetable paella (chicken, rabbit and local beans). Seafood paella is the coastal variation that grew up along the Mediterranean, and this is how it is made at home in Spain. The method is simple, but three rules matter: use the right rice, do not stir once the stock is in, and cook the rice in a thin, even layer.
Ingredients
For the stock (or use 5 cups good fish or shrimp stock):
- Shells and heads from the shrimp (see below)
- 5½ cups water
- 1 pinch saffron threads (about 20), crushed
For the paella:
- ¼ cup extra virgin olive oil, such as Palacio de los Olivos Arbequina
- 1 lb large shrimp, shell-on (heads on if possible)
- ½ lb cleaned squid, cut in rings
- 1 lb mussels, scrubbed and debearded
- 1 small onion, finely chopped
- 1 red bell pepper, cut in thin strips
- 3 garlic cloves, minced
- 1 ripe tomato, grated (discard the skin), or ½ cup crushed tomatoes
- 1 tsp sweet paprika (pimentón dulce), not smoked
- 2 cups Spanish short-grain rice (bomba, Albufera, Calasparra or Bahía), not rinsed
- Salt, to taste
- Lemon wedges, to serve
You also need a 15 inch paella pan or a wide, shallow, flat-bottomed skillet, and a heat source that spreads evenly.
Instructions
- Make the stock. Peel the shrimp, keeping the shells and heads, and refrigerate the peeled shrimp. In a saucepan, simmer the shells and heads with the water for 15 minutes. Strain, add the saffron and keep the stock hot at a low simmer. You need about 5 cups.
- Sear the seafood. Heat 2 tbsp olive oil in the paella pan over medium-high heat. Sear the shrimp for 1 minute per side, until just pink, and set aside. Sear the squid for 2 minutes and set aside.
- Build the sofrito. Add the remaining oil. Cook the onion and pepper for 6 minutes until soft. Add the garlic, then the grated tomato, and cook for 5 to 6 minutes until the mixture is thick and jammy and the oil separates. Stir in the paprika for 10 seconds, just enough to wake it up without burning it.
- Add the rice. Stir in the rice and coat it in the sofrito for 1 minute. Spread it in an even layer.
- Add the hot stock. Pour in 5 cups hot stock, season with salt (the stock should taste slightly salty) and stir once to distribute the rice. From now on, do not stir.
- Cook. Bring to a strong simmer over medium-high heat and cook for 10 minutes, rotating the pan occasionally if the heat is uneven. Arrange the squid and mussels (hinge side down) in the rice.
- Lower the heat. Cook for 8 more minutes over medium-low. Nestle the shrimp on top for the last 3 minutes. Mussels should open; discard any that stay closed.
- Make the socarrat. In the last minute, raise the heat to high for 45 to 60 seconds, listening for a gentle crackle. You are caramelizing the bottom layer, not burning it. A faint toasted smell is the sign.
- Rest. Remove from the heat, cover with a clean towel or foil and rest for 5 minutes. Serve from the pan with lemon wedges.
Tips for a great paella
- Use the right rice. Bomba, Albufera, Calasparra and Bahía are Spanish short, round grains that absorb lots of stock and stay firm. Long-grain rice becomes mushy; risotto rices turn creamy.
- Do not rinse the rice and do not stir after adding the stock. Stirring releases starch and makes a creamy risotto-like texture.
- Keep the layer thin. The rice should be about ½ inch deep. A wide pan gives more surface for the socarrat.
- Use hot, well-seasoned stock. Adding cold stock slows cooking and flattens the flavor. Stock should taste slightly too salty at the start, as the rice absorbs it.
- Control the heat. Start strong, then reduce. If the rice is not cooked when the stock is gone, add ¼ cup hot stock and cook 2 more minutes.
- Do not overcook the seafood. Shrimp go on at the end and need only a few minutes.
- Good olive oil matters. It is the base of the sofrito and a main flavor.
What to serve with paella
In Spain we serve paella straight from the pan with lemon, a simple green salad and a cold white wine or rosé. A starter of olives and pickles keeps guests happy while the paella rests: try our Jolca stuffed olives.
Quick FAQ
Is seafood paella the original paella?
No. The original paella valenciana is made with chicken, rabbit, flat green beans and garrofón (a large white bean), not seafood. Paella de marisco is the popular coastal version, and the one you will find in most seaside restaurants.
Can I make paella without a paella pan?
Yes. A wide, heavy 12 to 14 inch skillet works. Use less rice (1½ cups) so the layer stays thin, and expect the socarrat to be lighter.
Can I use frozen seafood?
Yes. Thaw shrimp and squid in the fridge and pat dry. Frozen mussels should be fully cooked and added only to warm through.
Shop the ingredients
Find the Spanish olive oil and olives for your paella table in our olive oil and olives and pickles collections.
