Seafood Paella Recipe

Prepare Ingredients

Start by gathering all fresh seafood such as shrimp, mussels, and squid. Also, measure out short-grain rice like Bomba or Arborio, a pinch of saffron, chopped vegetables (such as bell peppers, tomatoes, and peas), garlic, and onions. Have chicken or vegetable broth ready as well.

Cook the Seafood

Heat a large paella pan or a wide shallow skillet over medium heat. Add a bit of olive oil and then sauté the shrimp, mussels, and squid until just cooked through. Remove the seafood and set aside.

Prepare the Sofrito

In the same pan, add more olive oil if needed and cook the garlic, onions, and diced bell peppers until soft. Add in the chopped tomatoes and cook until the vegetables softened and the mixture is fragrant.

Cook the Rice

Stir in the rice, making sure to coat it well with the sofrito. Add the saffron threads, let them toast slightly. Then, pour in the broth. The liquid should cover the rice by about half an inch. Do not stir the rice after this point, to allow a socarrat (a crispy bottom) to form.

Add the Seafood and Vegetables

After about 10 minutes, when the rice is halfway cooked, arrange the cooked seafood and peas over the rice. Continue cooking without stirring, until the rice is tender and the liquid has been absorbed.

Garnish and Serve

Remove the pan from heat, cover with a clean kitchen towel, and let it sit for a few minutes. Garnish with lemon wedges and fresh parsley before serving. Invite your guests to gather around the pan and serve directly from it for an authentic experience.