I published this recipe for Paella Spanish Seafood Dishes a few years ago after a trip to Valencia that completely changed my baking brain. You see, I went in thinking paella was just a rice dish. I came out understanding it’s a communal masterpiece, baked right on the stovetop in a wide, shallow pan. If you love this kind of rich, layered seafood dish, you might also enjoy my creamy seafood shrimp lasagna soup for another cozy dinner option.
My baker’s heart fell for the technique. It’s about building layers of flavor, like constructing a cake, and then letting the heat work its magic to create that coveted socarrat—the crispy bottom layer. It’s the paella’s version of a perfect, golden-brown crust. I love that.
My secret? I treat my paella pan like my favorite sheet pan. I never, ever stir the rice once the broth goes in. That’s how you get that perfect texture. It feels like a baking rule, and it’s one I’m happy to follow every single time.
Recipe Overview
- Cuisine: Spanish
- Category: Main Dish
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6 people
Why This Recipe is So Special
This recipe is special because of that socarrat. It’s the prize at the bottom of the pan.
We get there by toasting the rice with the sofrito and then trusting the process. The wide pan gives maximum surface area for evaporation and browning. It’s a technique that requires a little faith, but the reward is incredible. The method of building flavor with seafood and a creamy base is a technique I also use in my creamy seafood shrimp lasagna soup recipe.
The other star is the saffron. It gives the rice its iconic golden color and that warm, earthy flavor you can’t get anywhere else. It’s the soul of the dish.
The Full Ingredient List
Gathering everything before you start is key. It’s like mise en place for bakers. It makes the whole process smooth and easy.
- 1/4 cup extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 cloves garlic, minced
- 6 oz dry-cured Spanish chorizo sausage, sliced into rounds
- 1 1/2 cups short-grain paella rice (like Bomba or Calasparra)
- 1 large pinch (about 1/2 tsp) of saffron threads
- 1 tsp smoked paprika (pimentón)
- 4 cups hot seafood or chicken broth
- 1/2 cup dry white wine
- 1 lb mussels, scrubbed and debearded
- 1 lb littleneck clams, scrubbed
- 1/2 lb large shrimp, peeled and deveined
- 1 cup frozen peas
- Lemon wedges and chopped parsley, for serving
- Salt to taste
My Step-by-Step Method
Here’s my method, broken down just like I do with my baking recipes. Take your time with each step.
- Heat the broth in a separate pot and keep it warm on a back burner. Crumble the saffron threads into it to steep.
- In a large (15-inch) paella pan or wide skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and a pinch of salt. Cook for 10 minutes until very soft.
- Add the garlic and chorizo sausage. Cook for 3 more minutes until the chorizo releases its red oils and the garlic is fragrant.
- Stir in the smoked paprika, then immediately add the rice. Stir constantly for 2 minutes to toast the rice in the oil. This coats each grain and is a crucial step for flavor.
- Pour in the white wine and let it bubble until mostly evaporated. Then, pour in all of the hot saffron broth. Give the pan one gentle shake to settle the rice. From this point on, do not stir.
- Arrange the shrimp, mussels, and clams on top of the rice, pushing them in slightly. Scatter the peas over everything.
- Cook over medium heat for 20-25 minutes, rotating the pan occasionally for even cooking. The liquid should be bubbling actively.
- When the rice is almost done and the liquid is absorbed, increase the heat to medium-high for 1-2 minutes. Listen for a faint crackling sound. This is the socarrat forming! Remove from heat immediately.
- Cover the pan with a clean kitchen towel or foil and let it rest for 5-10 minutes. This lets the rice finish cooking gently.
- Garnish with parsley and serve right from the pan with lemon wedges.
My Top Tips for Success
- Pan Choice is Key: Use the widest, flattest pan you have. A paella pan is ideal, but a large skillet works. The goal is a thin layer of rice.
- Resist the Spoon! I know it’s tempting. Stirring after adding broth makes the rice release starch and become gummy. Trust the process.
- Broth Temperature Matters: Always add hot broth to the pan. Cold broth shocks the rice and messes with the cooking time.
- Listen for the Crackle: That final high-heat blast is for the socarrat. Don’t walk away! Listen for the light crackling sound from the bottom.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to. Here’s how to fix them before they happen.
Paella Spanish Seafood Dishes Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Paella Spanish Seafood Dishes Recipe!
Nutrition Information
Mushy Rice: This almost always comes from stirring or using too much broth. Follow the liquid measurements and keep that spoon away.
Undercooked Rice at the Top: If the top seems dry but the rice isn’t tender, add a small splash of hot broth or water only around the edges. Cover the pan for a few minutes to steam it through.
Sandy Clams or Mussels: Always scrub your shellfish well. Soak clams and mussels in cold water for 20 minutes before cooking so they release any grit.
NUTRITION INFORMATION
- Calories: ~580
- Carbohydrates: 52g
- Protein: 34g
- Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 145mg
- Sodium: 980mg
- Fiber: 3g
- Sugar: 4g
FREQUENTLY ASKED QUESTIONS
Can I use a different type of rice?
For real paella, short-grain rice like Bomba is best. It absorbs three times its volume in broth without getting mushy. Arborio (risotto rice) will work in a pinch, but the texture will be creamier, not as distinct.
What if I can’t find Spanish chorizo?
Spanish chorizo is cured and ready to eat. If you can only find Mexican chorizo (which is raw), remove it from its casing and cook it fully in the pan first before adding the onions. Drain a little excess fat if needed.
How do I know when the shellfish is cooked?
The mussels and clams are done when their shells open wide. Discard any that stay completely closed after cooking. The shrimp will turn pink and opaque. It’s a beautiful visual sign your feast is ready.
Leave a Reply! (I’d Love to Hear From You!)
Did you try my no-stir method? Did you get that perfect crispy bottom? I want to hear all about your paella adventure! Tell me how it went in the comments below. Your stories and tips are what make this community so special. If you’re looking for another comforting seafood meal to try next, this creamy seafood shrimp lasagna soup is a fantastic cozy dinner idea. Happy cooking!
