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Flavorful Seafood Paella Recipe Easy Saffron-Infused Rice Guide

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A quick and easy seafood paella featuring saffron-infused rice, fresh seafood, and bold flavors. Perfect for family gatherings and entertaining with a traditional Spanish flair.

Ingredients

Scale
  • 2 cups (400g) short-grain Spanish rice (such as bomba or arborio)
  • 1/2 teaspoon saffron threads (steeped in 2 tablespoons warm water for 10 minutes)
  • 4 cups (960ml) seafood stock or chicken broth (preferably homemade or low sodium)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 pound (225g) large shrimp, peeled and deveined
  • 1/2 pound (225g) mussels, cleaned and debearded
  • 1/2 pound (225g) squid rings
  • 1/2 pound (225g) firm white fish fillets, cut into chunks (like cod or haddock)
  • Optional: 1/4 pound (115g) clams, scrubbed
  • 1 red bell pepper, sliced into strips
  • 1/2 cup frozen peas (fresh if in season)
  • Fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Steep the saffron threads in 2 tablespoons of warm water for 10 minutes to release color and aroma.
  2. Warm the seafood stock over low heat, keeping it hot but not boiling (about 140°F/60°C).
  3. Heat olive oil in a paella pan or wide skillet over medium heat. Add chopped onion and cook for 4-5 minutes until translucent.
  4. Add minced garlic and smoked paprika; cook for another minute.
  5. Add the rice and toast gently for 2 minutes, stirring to coat each grain.
  6. Pour in the saffron water and hot seafood stock. Season with salt and pepper. Stir once to distribute, then stop stirring.
  7. Bring to a gentle boil, then reduce heat to medium-low and cook uncovered for 15 minutes without stirring.
  8. Nestle shrimp, mussels, squid rings, fish chunks, and optional clams into the rice. Scatter red pepper strips and peas on top. Cover loosely and cook for another 10-12 minutes until seafood is cooked and mussels open.
  9. Check rice tenderness; if liquid is absorbed before rice is done, add a few tablespoons of hot broth and continue cooking.
  10. Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

Do not stir the rice once broth is added to achieve the socarrat crust. Use fresh seafood and pat dry before cooking to avoid steaming. Keep heat medium-low after adding broth to prevent mushy rice or evaporation. Let paella rest off heat before serving to meld flavors. Discard any mussels that do not open after cooking.

Nutrition

Keywords: seafood paella, saffron rice, Spanish recipe, easy paella, seafood recipe, one-pan meal, gluten-free paella

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